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Daily Menus for War Service 

Three Menus for Breakfast, Luncheon, and Dinner, Graded According to 
Expense, for Every Day in the Year, Giving the Calories for Each 
Individual Helping, and Recipes for All Meat Substitutes, War 
Breads, and All Dishes Listed in which Substitutes may be 
Used in Place of Butter, Sugar, and Wheat Flour 


By 

Thetta Quay Franks 

Author of “ Efficiency in the Household,” “ Household Organization for War Service,” 
“The Margin of Happiness,—The Reward of Thrift,” etc. 


G. P. Putnam’s Sons 
New York and London 
Gbe iknickerbocfeer iptess 
1918 



Copyright, 1918 

BY 

THETTA QUAY PRANKS 



NOV -9 1918 

Aid 

"ttbe IRnicfterbocfter press, Hew JtJorft 


©CIJ 508092 

-VuO . / . 


o 


Europe is upon the verge of starvation. Already, many thousands have starved to death. The 
millions of men at war have been torn from factories, offices, and farms. Their places have necessarily 
been filled by women. Laborers are so few that sufficient food is not being produced to feed the 
people. So many ships have been sunk by “ U ” boats that long carries from New Zealand and Australia 
have been discontinued. A ship can be more useful in carrying food on several short voyages than 
on one long voyage. America is the nearest country to stricken Europe, and upon America—upon 
every one of her citizens—upon you and me—depends the success with which our country can liter¬ 
ally save Europe from starvation. It is our sacred duty to use sparingly the foods which can be 
transported in small bulk without danger of spoiling. The foods which the United States Food Ad¬ 
ministration urges us to save are: wheat, sugar, pork (including bacon), beef, and milk products, 
such as butter, cheese, condensed or evaporated milk. If the Great War were to end to-morrow, years 
must pass before Europe can feed its population adequately. Until that time comes, America must 
bear the burden of saving human life. The supply of food to be exported can be increased only if 
American men and women will cut down their use of these foods rigidly, so that our surplus may go 
to the people who so bitterly need it. If we do not do so—if we fail to take seriously the earnest 
plea of the United States Food Administration and do our best to conserve food, this food shortage 
must increase until it becomes universal famine. 


135 East 66th Street, 
New York City, 
May 1, 1918. 


Thetta Quay Franks. 








Contents 


Explanation of the Use of the Book 

War Menus and Daily Order Blanks for Every Day in the Year with Monthly 
Balance Sheet 

Appendix: 

Individual Portions with their Content in Calories 


Food Conservation Recipes 





















































■ 












. 


•• 



















































DAILY MENUS FOR WAR SERVICE 


The following menus—one for each day of the year—are written as an aid to Food Conservation. 
Directions for meatless days* wheatless days, and porkless days are somewhat confusing, even to the 
most ardent patriot. The directions given to the women of America have been in the abstract. These 
menus aim to give concrete suggestions which, if followed, will assure to the nation a saving of meat, 
wheat, pork, sugar, and fats and will give to the women, who are eager to conserve food and who do 
not know how to go about it, a clear guide which may be followed by families of varying incomes. 
They imitate the example set by women of England who voluntarily limited their luncheons to two 
courses and their dinners to three courses for the duration of the war. 

The rich are urged by Mr. Hoover to buy expensive meats,—turkey, duck, squab, tenderloin, etc. 
If they buy the cheaper meats, the demand soon outruns the supply, and the price of the cheaper cuts 
advances until it almost equals the dearer cuts, to the distress of thousands whose slender purses 
are overtaxed. For this reason, three types of war menus are included on every page of this book. 
The first contains the more expensive meats, vegetables, and fruits; the second, those of medium 
price; and the third contains cheaper cuts or meat substitutes and the vegetables and fruits which 
give equal food value at small cost. On page 3 is a sample page giving the comparative costs of the 
foods listed as well as their content in calories. 

The Ration Card given out by the United States Food Administration in March, 1918, allows 
2}4 lbs. of meat per person per week. The average helping, as calculated by domestic science expe¬ 
rience, is about 4 oz. per person per meal or 10 servings to lbs. of meat. These menus allow an 
average of 5 servings of meat per person per week for the first menu, 4 for the second, and 4 for the 
third, which is one half the amount permitted by the Food Administration. The place of meat is 
filled by fish, fowl, or meat substitutes. Recipes for meat substitutes are given in the appendix. 

The Ration Card allows yi lb. of butter per person per week or 42 butter balls, % tablespoonful 
in size. These menus allow an average of 11 butter balls per person per week for the first menus—■ 
1 for each breakfast, 4 for luncheons in which fish is listed, none for dinner. The butter in the re¬ 
maining luncheons is largely replaced by jelly, apple sauce, or home-made prune butter, apricot butter, 
orange honey, etc., recipes for which are given in the appendix. They are made with corn sirup, a 
sugar substitute, and are inexpensive. Crisco, oleomargarine, or the hardened vegetable fats may be 
used for cooking, thus cutting down the use of butter to about of the ration permitted by the United 
States Food Administration. Oleomargarine, butterine, nucoa, and other hardened vegetable fats 
may be used as a substitute for butter for table use. In the second menus, nutmargarine is substi¬ 
tuted for butter for table use, in the third menus, oleomargarine is used. Butter contains “vitamins” 


or growth accessory substances which aid in the growth of children. Wesson oil, peanut oil, or corn oil 
may replace olive oil in making salad dressing and in cooking. When these substitutes for butter are 
fresh and of good quality, it is difficult to distinguish them from butter, and they are much more 
palatable than an inferior grade of butter. If carefully manufactured, they possess the further 
advantage of being free from tubercle or other germs. j : 

The Ration Card limits the consumption of bread to 3 lbs. per person per week. A 1 lb. loaf of 
bread contains 16 i-oz. slices. In three loaves there will be 48 slices. These menus allow 1 slice 
of bread or 1 muffin, gem, biscuit, waffle, or 3 small griddle cakes per person for breakfast, 1 slice of 




bread or warmed-over breakfast bread for luncheon, and 1 slice of bread or a roll for dinner. These, 
including bread crumbs for scalloped dishes, average 24 slices of bread per week or yi the ration per¬ 
mitted by the United States Food Administration. Every loaf of bread or hot bread listed is made 
with a mixture of buckwheat, cornmeal, or other flour with as small a proportion as advisable of wheat 
flour. A recipe for each is given in the appendix, as are the recipes for the different war cakes or corn- 
meal salad wafers used. The yi lb. of wheat flour per person per week allowed by the Food Adminis-j 
tration is more than sufficient for the small proportion used in war cakes and salad wafers. All sauces 
and cream soups may be thickened with cornstarch. 

The Ration Card allows yi lb. of sugar per person per week. In yi lb. of sugar there are 47 
cubes or teaspoonfuls. These menus allow 1 cube per cup of coffee at breakfast and 1 teaspoonful 
with cereal. Apples are baked with karo, a sugar substitute. Many desserts and all the war cakes 
listed can be made with karo quite as successfully as with sugar. A number of recipes are given in 
the appendix. Tea and after dinner coffee are not listed in these menus because, in themselves, they 
have no food value. They require cream and sugar, some of the latter often being left undissolved 
at the bottom of the cup. Sugar and fats are the most vital needs of the Army in France. The body 
burns them as an engine burns gasoline. Much of our energy comes from these carbohydrates. The 
sugar per person per week listed in these menus averages about f/3 of the portion permitted by the 
United States Food Administration in their present Ration Card, March, 1918. 

A two-course luncheon and three-course dinner may sound meager to many, but it is only by 
getting some definite limit which may be clearly understood that the waste of food can possibly be 
controlled. Simple luncheons consisting of meat, fish, or a meat substitute with vegetables, followed 
by a dessert or salad, require one serving of bread and one of some war cake or cornmeal salad wafer. 
Simple dinners consisting of soup or fish, meat or fish with vegetables, followed by a salad or dessert, 
require a cheese stick or slice of toast with the soup, bread or roll with the meat course, and a salad 
wafer or war cake with the salad or dessert. Added courses require an accompaniment of bread or 
its equivalent which is eliminated by limiting the courses. These luncheon and dinner menus may 
be preceded or followed by fruit or they may be followed by coffee, but the food requirements of the 
human body are fully met by the food included in them, as is proved by the list of the food values of 
each average helping stated in calories which accompanies each meal. 

Our country needs that every citizen do his utmost to win the war. There is work for all, whether 
it be for the Red Cross, in the canning kitchens, on the firing line, or for the equally exacting duty of 
regulating household expenditures so that we may save the food and money which are to be the vital 
factors in winning the war. The tremendous demands upon our endurance—physical and mental—; 
make good health imperative. To do our best for our country we must be a strong virile nation. 






It is a patriotic duty for every American citizen to know how to eat and drink to keep well. Modern 
scientific research has taught us that food is not merely a question of personal preference, but one 

Plate Showing the Comparative Cost of the Three Types of Menus 

SATURDAY 


LUNCHEON 

PORTION 

COST 

APPROX. 

DINNER 

PORTION 

COST 

APPROX. 

BREAKFAST FOR 

PORTION 

COST 

APPROX. 

OR SUPPER 



CALORIES 




CALORIES 

NEXT DAY 



CALORIES 

fried oysters 

6 

$.1500 

225 

Grapefruit 

34 large 

$.0750 

125 

Oranges 

I 

$.0500 

IOO 

Tomato sauce 

2 T. 

.0150 

40 

Honey 

I t. 

.0084 

35 

Hominy 

2 h. T. 

.0027 

60 

lashed \ 



Filet of beef 

1 filet 

.2750 

200 

Cream (thin) 

34 cup 

.0514 

IOO 

creamed 




Mushroom sauce 

2 T. 

.0350 

40 

Sugar (powdered) 

r t. 

.0014 

25 

potatoes 

2 h. T. 

.0220 

IOO 

Sauted bananas 

Yl 

.0225 

75 

or maple sugar 




Torn muffins 

I 

.0150 

130 

Spinach 

2 h. T. 

.0700 

40 

Coffee 

f cup 

.0100 

0 

lutter or 



Salted pecan nuts 

8 

.0300 

80 

Hot milk 

34 cup 

.0175 

40 

nutmargarine 

1 ball 

.Ot26 

75 

Rice bread or rolls 

r slice 

.0054 

75 

Sugar (loaf) 

1 cube 

.0013 

25 

Tauliflower 

2 h. T. 

.0400 

15 

Clarified apples with 


Rice bread 

1 slice 

.0054 

75 

lollandaise 


rice 

2 h. T. 

.0450 

135 

Butter or nutmar- 




sauce 

Cheese relish 

2 T. 

1 slice 

.0210 

.0250 

130 

Cream (thin) 
Chocolate cake 

34 cup 

1 slice 

.0514 

IOO 

120 

garine 

r ball 

.or26 

75 

55 

.0500 














$.r 523 

500 



$.3006 

770 



$.6677 

1025 

For HEAVY 




OR 


OR 









BREAKFAST, add 


V 



f ■ 





fish timbales 

I 

.1000 

150 

Cream of spinach 




Cream (thick) 

1 T. 

.0128 

70 

Tomato sauce 

2 T. 

.0150 

40 

soup 

% cup 

.0600 

125 

for coffee 




lashed 



Cornmeal crisps 

3 

.0050 

30 

cornmeal and rice 


.0800 


browned 




Porterhouse steak 

av. h. 

.1500 

.0160 

200 

waffles 

I 

235 

potatoes 

String beans 

2 h. T. 

2 h. T. 

.0100 

.0800 

75 

French fried 
potatoes 

2 h. T. 

75 

Maple sirup 

2 T. 

.0220 

130 

40 



s.1148 


Torn muffins 
lutmargarine 

r ball 

.orso 

.0050 

130 

Carrots wifh 
white sauce 

2 h. T. 

.0073 

15 

50 

OR 


43 5 


75 

2 T. 

.OIOO 




tsparagus salad 

5 stalks 

•032S 

25 

Celery 

3 small 



Bananas 




french dressing 

2 T. 

.0075 

130 

stalks 

.0250 

10 

I 

.0450 

IOO 

TTornmeal 


Rice bread or rolls 

1 slice 

.0054 

75 

Hominy 

2 h. T. 

.0027 

60 

cheese sticks 

2 

.OIOO 

100 

Baked apple sur¬ 
prise 

r large 

Top milk 

Sugar 

34 cup 

11. 

.0175 

.0012 

IOO 

25 

.0700 

225 





OR 


S.2750 

765 

Cream (thin) 

Pecan cakes 

34 cup 

.0514 

.0050 

IOO 

105 

Coffee 

Hot milk 

I cup 

H cup 

.0100 

.0175 

0 

40 









Sugar 

French toast 

1 t# . 
i slice 

.0120 

.0150 

25 

150 

fish chowder 
(left over) 

I cup 

.1500 

250 

OR 


$.4051 

1010 

Corn sirup 

T T 

.0066 

55 

r slice 

.0054 

75 





lice bread 



.0600 

.0650 




$.1275 


Oleomargarine 

r ball 

.0050 

75 

Cream of spinach 

34 cup 

125 



555 

ipple and 




soup 

200 





date salad 

av. h. 

.0500 

275 

Hamburg steaks 

av. h. 

.0030 

30 





Tottage cheese 




Fried onions 

2 T. 

.0200 

IOO 





sandwiches 

r triangle 

.or25 

IOO 

Mashed potatoes 

2 h. T. 

.0250 

90 








Cabbage au gratin 

0 h T 

.0054 

150 














4 


$.2229 

775 

Rice bread 
Oleomargarine 

2 slices 

1 ball 

.0050 

75 









.0156 






Rice (left over) 






molded with 

av. h. 

145 









raisins 

Top milk 

.0400 

IOO 





34 cup 





$.2390 

1015 








of carefully balanced scientific adjustment to meet the body’s needs. Food is the fuel in the.human 
machine. One buys gasoline for an automobile by the gallon. One supplies food for the human body 
by the calorie. Children of five to ten years require from 1400 to 1900 calories a day. Women and 
men of average size and sedentary habits require from 1800 to 2500. Women and men of active life 
require from 2500 to 3500 calories. About 2200 calories is the average; 500 calories to be allowed for 
breakfast, 750 for luncheon, and 1000 for dinner. 

It is a simple thing to determine every individual’s approximate requirement in calories. To feed 
the family intelligently such a calculation is necessary as a basis for each day’s food supply. If our 

3 

* ' 






















































country reaches the tragic state of our European Allies, an understanding of food values may be ; 
national protection from undernourishment or even starvation. Some of the cheapest foods, bean: 
dried peas, or lentils—give the highest food value. Milk is a perfect food in itself, containing ever} 
bodily requirement. These and nuts are substitutes for meat in the diet. Meat is the most expensive 
food and is rapidly rising in price because there is not enough to supply the demand. It may be wisj 
for us to know in time that we can be well fed and healthy without meat. 

The amount of food consumed by the human body per pound of weight per hour has been care- 1 ! 
fully measured. Sleeping, we consume calorie per pound per hour—sitting, y s calorie—standing, 
calorie—walking or light exercise, i calorie—moderate exercise (carpenters, houseworkers, etc.) 
IJ 4 to calories—active exercise, iX to 2 calories, severe exercise, 3 or more calories. 

The ideal condition is to carry a normal weight for one’s height and to make the daily intake ol 
food correspond closely with the daily expenditure of energy. Dr. Mary Swartz Rose in Feeding 
the Family gives the following: 


Calculated Energy Expenditure for Twenty-four Hours for a Sedentary Man WeighingI 

154 Pounds 


Activity 

• ^ 

Pounds 

Hours 

Calories 
per pound 
per hour 

Total 

Calories ] 

Sleeping 

154 

8 

K 

616 

Sitting 

154 

8 

Ks 

739 1 

Standing 

154 

4 

X 

462 

Walking and other light exercise 

154 

4 

1 

616 

Total 


24 


2 433 ; j 


On pages 5 and 6 are given tables of normal weights for men, women, boys, and girls at different ages, 1 
If one knows one’s weight, it is not difficult to calculate a personal food requirement in calories on-the 
plan of the above example. If the food listed in the menus is too high in calorific content, eat less;! 
If it is too low, allow more generous portions. If other food is preferred to that included in the menus, 
change it, but be careful to replace any food omitted with food of the same type and equal value in 
calories. The menus are meant to be helpful and suggestive only. They are a compromise between 
the knowledge of what a family likes to eat gained by many years of practical housekeeping and the 
Domestic Science standards which eliminate all cream soups from dinner, all use of beans, peas, and 
cheese in the same meal With meats, and bread served with potatoes or other starchy foods. An 
interminable series of clear soups varied by occasional fruit or oysters as a first course at dinner would 
be monotonous. Cream soups, because of their milk content, may add too much protein to the dinner 
menu, but if the meat is limited to one slice this objection is largely removed. The demand for 

4 














r aporated milk to be exported to Europe 
ay become so great that we must do with- 
it cream soups, but until that time comes 
ey add variety to dinner menus and 
any people prefer them to clear soups, 
tie soups listed may be replaced with 
hers if desired. Bread is served with 
litatoes, but is limited to one slice; lima 
|:ans, peas, and cheese are served occasion- 
;ly with meat at luncheon or dinner, but 
le meat is limited to one slice. 

Dr. Mary Swartz Rose gives as a ioo 
'.lorie portion of roast leg of mutton one slice 
in. x i>H in. x }/* in. A slice of that size 
itX in. thick would represent an ordinary 
.ce of'leg of mutton and be equal to 200 
ilories. Dr. Rose allows as a 100 calorie 
:>rtion of lean roasted ribs of beef one slice 
in. x in. x in. An ordinary slice 
a rib roast of beef would be about 4 in. x 
in. x 3/g in. or 200 calories for an average 
jlping. 

, Dr. Rose gives as a 100 calorie portion 
butter 1 tbsp. (scant). ^ of a level table- 
nonful of butter is allowed for one ball 
id equals 75 calories. 

- All breads listed contain a heavier flour 
jixed with wheat. Dr. Rose gives as a 100 
brie portion of white bread 2 slices 3 in. x 
p in x % in. A 100 calorie portion of 
oole wheat bread is stated as 2 slices 
p in. x 2>4 in. x >4 in. A slice 3)54 in. x 
p in. x ]/2 in. would seem to be a reason- 
lie 75 calorie portion of the breads made 
ijth mixed flours. 

j The recipes for salads give the in- 
Ijsdients to be served in one portion, and 
sir content in calories is designated as 
\ average helping, “av. h.” A few dishes 
hich are difficult to measure exactly—such 
Irish stew—are also stated as an “aver¬ 
ts helping,” meaning a reasonable portion 


The following tables are copied from Feeding the Family, by Dr. 
Mary Swartz Rose. 


Symonds's Table of Height and Weight for Men at Different 
Ages 1 

(Based on 74,162 accepted applicants for life insurance.) 


Ages 

15-24 

25-29 

30-34 

35-39 

40-44 

45-49 

50-54 

55-59 

60-64 

65-69 

5 ft. 0 in. 

120 

125 

128 

131 

133 

134 

134 

131 

131 


1 in. 

122 

126 

129 

131 

134 

136 

136 

136 

134 


2 in. 

124 

128 

131 

133 

136 

138 

138 

138 

137 


3 |n. 

127 

I 3 I 

134 

136 

139 

141 

141 

141 

I40 

I40 

4 in. 

131 

135 

138 

I40 

143 

144 

145 

145 

I44 

143 

5 in. 

134 

138 

141 

143 

146 

147 

149 

I49 

I48 

147 

6 in. 

138 

142 

145 

147 

150 

151 

153 

153 

153 

151 

7 in. 

142 

147 

150 

152 

155 

156 

158 

158 

158 

156 

8 in. 

146 

151 

154 

157 

160 

161 

163 

163 

163 

162 

9 in. 

150 

155 

159 

162 

165 

166 

167 

168 

168 

168 

10 in. 

154 

159 

169 

167 

170 

171 

172 

173 

174 

174 

11 in. 

159 

164 

169 

m 

175 

177 

177 

178 

180 

180 

6 ft. 0 in. 

165 

170 

175 

179 

180 

183 

182 

183 

185 

185 

I in. 

170 

177 

181 

185 

186 

189 

188 

189 

I89 

189 

2 in. 

176 

184 

188 

192 

194 

196 

194 

194 

I92 

192 

3 in. 

181 

190 

195 

200 

203 

204 

201 

198 




1 Medical Record, Sept. 5, 1908. 


Symonds’s Table of Height and Weight for Women at 
Different Ages 1 

(Based on 58,855 accepted applicants for life insurance.) 


Ages 

15-19 

20-24 

25-29 

30-34 

35-39 

40-44 

45-49 

50-54 

55-59 

60-64 

4 ft. ii in. 

III 

113 

115 

11 7 

119 

122 

125 

128 

128 

126 

5 ft. 0 in. 

113 

114 

117 

119 

122 

125 

128 

130 

131 

129 

1 in. 

Ii 5 

116 

118 

121 

124 

128 

131 

133 

134 

132 

2 in. 

117 

118 

120 

123 

127 

132 

134 

137 

137 

136 

3 in. 

120 

122 

124 

127 

131 

135 

138 

141 

141 

140 

4 in. 

123 

125 

127 

130 

134 

138 

142 

H 5 

145 

144 

5 in. 

125 

128 

I 3 i 

135 

139 

143 

147 

I49 

149 

148 

6 in. 

128 

132 

135 

137 

143 

146 

151 

153 

153 

152 

7 in. 

132 

135 

139 

143 

147 

150 

154 

157 

156 

155 

8 in. 

136 

140 

143 

147 

151 

155 

158 

l6l 

l6l 

160 

9 in. 

140 

144 

147 

151 

155 

159 

163 

166 

166 

!65 

10 in. 

144 

147 

151 

155 

159 

163 

167 

170 

170 

169 


1 McClure's Magazine, Jan. 1909. 
5 















































Average Weight and Height of Boys at Different Ages * 1 2 3 of meat, vegetables, and liquid such as wou 

The figures represent weight in pounds. ea ^ en ^Y "the average person. Veg 

tables are usually measured m 2 hea] 
20 ing tablespoonfuls, "2 h. T.” Cookir 
Yr - Schools use capital T. to designate tab! 
' spoonful, and small t. for teaspoonfu 
A T. is always understood to be a lev 
measure—a spoonful scraped off level wit 
the edge of a knife. A rounding T. is 
little rounded in the center, a h. T. : 
twice as high as a rounding T., but it is nc 
supposed to be piled high to its fullei 
capacity. Only the approximate calorie 
can be given in conjunction with the unce: 
taintiesof " 1 slice,” “2 h. T.,” and ”av. h., 
in measurement, but if the portions ai 
measured as designated the calorific contj 
may be relied upon as being reasonalj 
accurate. 

A complete list of dishes used in tl 
menus and their calorific content is adde' 
in an appendix. The recipe's of thof: 
marked with a star (*) are given. Tl 
125 recipes for breads, breakfast breads, ah 
j^2 cakes include the substitutes for whea 
136 sugar, and butter. Some of the desserts dj 
145 not as they have not yet been practical!; 
_ worked out in the Domestic Science School 

■ Taken from the Ninth Yearbook of the National Society for the 0ther fat! > USUall y be Substituted f<| 

Study of Education, Part I, Health and Education, by Thomas butter and a mixture of flours may be use 
Denison Wood, A.M., M.D., 1910, with the permission of the author, instead of wheat flour, but sugar substitutf 

are more difficult to use successfully. Til 
following general rules for their use have been given out by the Food Administration at Washington 

Equivalent of other Measures 

1. Containing same amount of total solids (Commercial glucose). 

1 cup sugar is equal to 

3 <1 <( << << u 

4 

1 U (1 u u u 

2 

1 a ti a u u 

4 

2 tt a a it n 

3 

1 a u u a u 

3 

1 Tablespoon sugar is equal to 


cup sirup 


re 

a 


f Tablespoon sirup 


Ht. 

In. 

s 

Yr. 

6 

Yr. 

7 

Yr. 

8 

Yr. 

9 

Yr. 

10 

Yr. 

II 

Yr. 

12 

Yr. 

13 

Yr. 

^ Pi I 

1 

15 

Yr. 

'S « 1 

1 

17 

Yr. 

7 

18 

Yr. 

19 

Yr. 

39 

40 

4 1 

42 

43 

44 

45 

46 

47 

48 

49 

50 

5 1 

52 

53 

54 

55 

56 

57 

58 

59 

60 

61 
62. 

63 ~ 

64 

65 

66 

67 

68 

69 

70 

35 

38 

39 

41 

42 
46 

36 

39 

4 1 

42 
44 
46 
48 

42 

43 
46 

48 

49 
54 

45 

48 

50 

53 

54 
57 
59 

50 

53 

55 

58 

60 

62 

62 

65 

53 

55 

58 

60 

62 

65 

68 

69 

71 

61 
■ 61 

65 

68 

71 

77 

77 

78 

63 

67 

70 

75 

76 

79 

84 

84 

85 

67 

71 

75 

78 

80 

85 

86 
91 

98 

99 
100 

67 

7 i 

76 

79 

82 

86 

90 

94 

97 

103 

107 

114 

122 

79 

82 

87 

9 i 

95 

99 

106 

112 

118 

119 
121 
128 

133 

134 
136 

90 

96 

104 

112 

120 

122 

125 

129 

133 

136 

140 

105 

no 

117 

122 

125 

128 

130 

139 

H 3 

Il8 

120 

120 

126 

131 

I36 

139 

143 

120 

126 

129 

134 

I36 

139 

I44 


6 





























Substituting sirup for sugar on the above basis does not give a very sweet product, therefore the 
lowing equivalents on the basis of the sugar in the sirup have been used in the cake recipes given, 
ith either basis it has not been found satisfactory to use all sirup. Half sugar and half sirup have 
r en the best results in our experience. Owing to the amount of water in the sirup, the liquid in the 
sic recipe must be reduced according to the amount of sirup used. With i cup of sirup use yf cup 
s liquid. 


Containing same amount of sugar, 
i cup sugar is equal to 


i Tablespoon sugar is equal to 


if cup sirup 
if “ “ 


1 1-5 


11- 5 Tablespoon sirup 


A rational diet must contain a sufficient 
antity of protein fats, carbohydrates, 
neral matter, and cellulose. Protein is 
i part t of the daily food which replaces 
3 worn-out tissues. Although we obtain 
Dtein from meat, we can obtain an equally 
iisfactory amount of protein from milk, 
js, cheese, beans, peas, lentils, and nuts. 
Lese foods may be used as substitutes for 
ats. Even a man who does hard manual 
>or can keep well and at his maximum 
ength without eating meat. He can do 
only if he intelligently replaces the meat 
his diet with food which will supply the 
Dtein in the same proportion. He can do 
s for far less money than by buying 
:at. 

Fats and carbohydrates (starches and 
jars) are to the human machine the fuel 
ich makes it go. Without fats and 
.rchy foods we should grow thin and 
ak and lack energy and ambition to 
rk. Foods rich in fats are butter, cream, 
iese, oleomargarine, cottonseed oil, suet, 
glish walnuts, etc. Foods rich in carbo- 
irates are bananas, cornstarch, dates, 
;atoes, rice, honey, molasses, etc. Be¬ 
es these materials, the body needs 


Average Weight and Height of Girls at Different Ages 1 
The figures represent weight in pounds. 


Ht. 

In. 

s 

Yr. 


7 

Yr. 

8 

Yr. 

9 

Yr. 

10 

Yr. 

11 

Yr. 

12 

Yr. 

13. 

Yr. 

14 

Yr. 

IS 
Yr . 

16 

Yr. 

17 

Yr. 

18 

Yr 

19 

Yr. 

20 

Yr. 

39 

40 

41 

42 

43 

44 

45 

46 

47 

48 

49 

50 

5 1 

52 

53 

54 

55 

56 

57 

58 

59 

60 

61 

62 

63 

64 

65 

34 

37 

38 
4 i 
4 i 
45 

35 

37 

39 

41 

43 

45 

48 

39 

42 

44 

45 
47 
50 

42 

45 

47 

49 

5 i 

53 

56 

49 

5 i 

53 

56 

59 

63 

54 

57 

58 

62 

64 

69 

60 

62 

63 
68 
70 
75 ; 

63 

66 

69 

71 

75 

78 

83 

88 

94 

65 

68 

73 

76 

80 

86 

89 

94 

99 

104 

78 

83 

88 

93 

96 

100 

104 

107 

112 

114 

89 

97 

100 

102 

106 

109 

118 

118 

100 

IO4 

109 

III 

Il6 

Il6 

121 

IO9 

109 
no 

110 
II 7 

125 

103 

106 

107 

112 

II4 

120 

99 

105 

III 

113 

II 9 

123 

99 

in 

114 

114 

115 

125 


1 Taken from the Ninth Yearbook of the National Society for the 
Study of Education, Part I, Health and Education, by Thomas 
Denison Wood, A.M., M.D., 1910, with the permission of the author. 


7 


























mineral matter or ash to keep the human machine in repair and to regulate the bodily process* 
Milk supplies calcium and phosphorus. Eggs, cereals from the whole grain, bean meal, dried peas ai 
beans are desirable for their phosphorus content, and these foods, fruits, and green vegetables are rii 
sources of iron. 

Cellulose is the woody part of fruits and vegetables that is not utilized by the body tissues, j 
is needed to form bulk. The muscular rings of the intestines expand and contract upon their content 
the nutrient part is absorbed, and the residue is finally expelled. The intestines must have pleni 
of cellulose or they do not function properly, and constipation and its attendant ills follow. When tl 
human race lived upon nuts, grains, and berries, this need of cellulose was fully met, but since we ha - ' 
artificially changed our eating habits and subsist largely upon meat and cereals from which most ! 
the rough outer covering has been removed, much of the food we eat is absorbed and there is n< 
enough bulk to keep our intestines healthily active. Fruit, green vegetables, and whole grains a: 
included in the following menus in sufficient quantity to counteract this tendency. The use of veg 
tables, so valuable to health, is encouraged by “average helpings” of “2 heaping tablespoonfuls, 
—heaping being used in contrast to a level tablespoonful. Old-fashioned water-ground cornmes 
rolled oats, and other grains retaining the cellulose are strongly recommended. Bread, muffins, etc 
made from coarser flours have a nutty flavor lacking in white flour, and if a taste for them is on< 
formed, wheat bread lacking these ingredients tastes insipid. 

The place of water in the body economy is little understood. We are told that nearly two thirc 
of the body is composed of water, that water is expelled every time we breathe and by perspiration * 
well as by the kidneys. To keep well, we must drink water freely. All this is a commonplace, and y< 
we do not realize it because we are accustomed to think about ourselves merely as we see ourselv* 
in a mirror. There is little to make us visualize our marvelous and delicately adjusted intern; 
mechanism. The heart is a great pump operating a most complicated water system through th 
arteries to the capillaries, through the capillaries to the veins, and so back again to the great engim 
If there is plenty of water the system is flushed out and the body remains healthy. If there is no 
the blood stream, which must function, takes the water from the intestines, their contents become dn 
their action sluggish, and ill health follows as a matter of course. Six glasses of water a day, one upo 
rising, two in the middle of the morning, two in the middle of the afternoon, and one at night will d 
much toward keeping our people healthy, active, and clear of eye and skin. 

The following is a sample menu and its fuel equivalent in calories: 


Breakfast 

Orange 

Samp 

Cream (thin) 

Sugar 
Coffee 
Hot milk 
Sugar (loaf) 

Buckwheat bread 
Butter or nutmargarine 


Portion 

1 large 

2 h. T. 
A cup 
1 t. 

1 cup 
A cup 
I cube 
1 slice 
1 ball 


Calories 

100 

60 

100 

25 

o 

40 

25 

75 

75 


500 



If we are familiar with the fuel value of the food we eat, we find that we can keep well and active 
I cheap £oods as wel1 as on expensive foods. By adding together the number of calories in each 
prtion of food we consume, we discover that we can supply the required number of calories and eat 
uch less food than we have been accustomed to eating. 

The living cost of many families can be reduced by a careful study of a balanced ration, a com- 
Pation of foods supplying each one of the body’s needs in the scientifically determined proportion, 
he menus in this book contain foods yielding protein, fats, carbohydrates, mineral matter, and cel- 
lose m the proportion necessary to supply a balanced ration. After each food named is stated its 
prage helping, as in the sample menu. After the portion is given its equivalent in calories. Many 
f tbese figures are based u P on the results obtained by Dr. Mary Swartz Rose in her laboratory work 
| Teachers College, Columbia University, and listed in her book, Feeding the Family, an able, clear, 
ad comprehensive study of how to eat to keep well. Others are taken from Dr. Edwin A. Locke’s 
Pok’, Food Values, or from unpublished recipes with their equivalent in calories used by the Margaret 
jorrison School of the Carnegie Institute of Technology, Pittsburgh. For the remainder, original 
jlculations have been made from the recipes used, based upon the Atwater diagnoses of foods issued 
f the Unlted Sta tes Government. For many of these original calculations I am indebted to Miss 
[artha Dresslar, a student in Teachers College, Columbia University. 

The appendix at the end of this book gives recipes for a number of dishes in which the sugar, 
feat flour, and butter are replaced by- substitutes. Their use saves not only the foods which are 
faHy nec essary to the winning of the war, but money, which is vital to success. The substitutes are 
feaper than the foods which they replace. 

I . Money may further be saved in the home by putting the management of the household upon a 
usiness basis. 1 Business methods in the home are based upon a personally kept account of all food 
krchased and the prices paid. Spaces for these accounts will be found on the page opposite each 
|y s na enus - If these menus are followed, it is an easy matter to order all food on three days of the 
bek, instead of buying daily or several times a day as is the habit of some unthinking housewives. 

I At the beginning of each month is printed a list of meats, fish, vegetables, fruits, etc. The list 
I fish includes the blackfish, scrod, and other little known varieties recommended by the United 
lates Food Administration. No veal, pork, or bacon are included in the menus, thus automatically 
Jmmatmg the use of these meats in accordance with the request of the United States Food Admin- 
ration. They are listed in the market list and list of meats with their calorific content because 
jsse meats may be more plentiful later, when they may be substituted for other meats in the menus, 
p macaroni, spaghetti, or vermicelli are included as they are made of wheat flour.. 

I There is also a list of groceries, including the vegetable oils, substitutes for sugar, substitute bread 
jurs, etc. This list is to be used at the beginning of every week or month to replace whatever is 
Iking in the household supply, so that all buying of groceries may be done on one day a month or one 
|y a week with great saving of time, money, and nervous energy upon the part of the cook or house- 
fe. The amount purchased and the sum paid should be written down under the heading “groceries” 
Ion the date purchased. All purchases should be written down in this manner in the spaces allotted 
|meat, fish, vegetables, fruit, milk, cream, butter, eggs, groceries, upon the page opposite the menu 
| the day of purchase. 

j| 1 This subject is treated in detail in The Margin of Happiness—The Reward of Thrift, by Thetta Quay Franks. 
]P. Putnam's Sons, 2 West 45th Street, New York. 


9 


At the end of each month is a page upon which is to be written the total spent for these iten: 
wages, and miscellaneous purchases, with a summing up of the month s expenses. At the end of tl 
book is a page upon which is to be written the sum spent under each of these headings durh 
the year. 

Any woman who faithfully follows this book as a guide will be able to comply fully with tl 
requirements of the United States Food Administration and to save money. The third and last mei 
on each page is not only the cheapest, but it gives substitutes for meat. It might be wise for us j 
study meat substitutes carefully and to learn how to feed the family successfully without many of tl 
foods to which we are accustomed and which we erroneously consider indispensable. The day m£ 
come when only substitutes will be available. 

Few in America realize the true seriousness of the food situation. In Italy wealthy families c£ 
get meat but once a week. Sugar is allowed only to the aged and little of it even for them. Evei 
day someone must stand in the bread line for, perhaps, two or three hours in order to secure tl 
portion of bread allotted to each member of the family by Government card. If they lose the card the 
get no bread until the Government is assured that no trick is being played and issues another. Fran 
and England are suffering in like manner. The only relief they can hope for must come from Americ 
Will American women ration themselves voluntarily, or must we go on wasting food and turning 
deaf and uncomprehending ear to the appeal of Mr. Hoover and the Food Administration until we t( 
must be rationed by the Government and stand in line for hours in order to buy bread? . 

American women have never lacked bravery or patriotism. Their day of greatest trial has com 
They must see their hearts’ dearest go forth to battle. They are facing this tragedy with a splend 
courage. This would seem to be all the burden that their agonized hearts could bear, but it is n< 
enough. The Government gravely warns us that money and food must win the war! Money and foe 
can be saved only by American women in the twenty millions of American homes. Will they rat 
to their country’s need with as fine a courage as they have already shown in their brave, unselfh 
speeding of fathers, husbands, sons, to fight'for all that humanity holds most dear—freedom, fail 
between nations, a moral standard of truth and purity, and respect for human life and the rights ■ 
others? 


io 






^anuat'£ 








Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 


Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 

Buckwheat 

Commeal 

Oatmeal 

Potato 

Rice 

Rye 

Wheat 

Butter 

Butterine 


Candles 

Capers 

Catsup 

Caviar 

Cereals 

Com flakes 
Commeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 


(Brocety Hist 

Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 


Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 


Dates Karo (white) 

Doilies Karo (dark) 

Dried egg powder Kitchen bouquet 

Dried milk powder 

Lentils 


Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 
Cornmeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Malted milk 
Maple sugar 
Matches 
Mazola (com oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 

Kitchen 

Table 

Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Simp 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


flDarhet Xiet 


FISH 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

Bluefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Corned beef 

Filet 

Rib roast 

Smoked tongue 

Chuck steak 

Delmonico roast 

Porterhouse 

Round steak 

Sirloin steak 

for stew 

“ steak 

roast and steak Shin of beef 

Ox tail 

GAME 

Tenderloin 

Top sirloin roast 

Canvasback duck 

Partridge 


Rabbit 

Venison 

Grouse 

Mallard duck 

Pheasant 

Quails 

LAMB 

Redhead duck 

Snipe 

Woodcocks 

Breast of lamb 

French chops 


Lamb’s kidneys 

Saddle of mutton 

Crown roast 

Hindquarter lamb 


Lamb’s liver 

Shoulder of lamb 

Forequarter lamb 

Lamb cutlets 

*PORK 

Leg of lamb 

Side of lamb 

Bacon 

Pork chops 


Salt pork 

Sausage meat 

Fresh ham 

Roast pork 

POULTRY 

Sausage links 

Smoked ham 

Broilers 

Chicken 

Fowl 

Guinea fowl 

Squab 

Capon 

Duck 

Goose 

Gosling 

*VEAL 

Pigeon 

Turkey 


Calf’s liver 


Loin of veal 


Shoulder of veal Veal cutlet Veal stew 

Sweetbreads 


Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 


Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 


Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 


Canteloupe 
Casaba melon 
Cherries 
Cranberries 
Currants 


VEGETABLES 

Cucumber 
Egg plant 
Endives 
Jerusalem 
artichokes 
Kohl-rabi 
Lettuce 


FRUITS 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 


Okra 
Onions 
Oyster plant 
Parsnips 
Peas 
Potatoes 
Sweet 


Orange 

Peach 

Pear 

Pineapple 


Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 

Tomatoes 

Turnips 

Watercress 


Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substitu*ed for other meats in the menus. 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Turkey (creamed) 

av. h. 

200 

Cream of asparagus 



Grapefruit (karo) 

A large 

140 

Sweet potato 



soup 

X cup 

150 

Minute tapioca 

2 h. T. 

60 

croquettes 

i 

150 

*Commeal cheese 



Cream (thin) 

A cup 

100 

*Cranberry sauce 

i T. . 

55 

sticks 

2 

100 

Sugar (powdered) 



*Corn muffins 

i 

130 

Beef tongue with 

1 slice 

75 

or maple sugar 

1 t. 

25 

Butter or 



*tomato sauce 

2 T. 

40 

Coffee 

1-cup 

0 

nutmargarine 

i ball 

75 

Potato au gratin 

2 h. T. 

100 

Hot milk 

X cup 

40 

Alligator pear 


Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

salad 

av. h. 

75 

Cold slaw 

2 h. T. 

70 

*Buckwheat bread 

1 slice 

75 

*French dressing 

i T. 

65 

Ripe olives 

2 

30 

Butter or 



*Corruneal crisps 

3 

30 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



— 

or rolls 





— 



780 

*Baked honey cus- 





540 

OR 


— 

tard 

X cup 

150 



— 




* Chocolate fruit cake 

1 slice 

175 

For HEAVY 
BREAKFAST, add 











Boiled salmon 
(canned) 

av. h. 

100 

OR 


1005 

Cream (thick) for 







*Hollandaise 






coffee 

x T. 

70 

sauce 

2 T. 

130 




Fried halibut or 


Mashed potatoes 

2 h. T. 

100 

Cream of asparagus 



creamed codfish 

av. h. 

120 

Spinach 

2 h. T. 

40 

soup 

X cup 

150 

*Baking powder 



Celery 

3 small 


Toast 

i slice 

75 

biscuits (wheat- 




stalks 

10 

Beef stew with 



less) 

1 

125 

*Corn muffins 

i 

130 

vegetables 

av. h. 

250 

Honey or brown 


Nutmargarine 

i ball 

75 

Corn a la southern 

2 h. T. 

125 

sugar sirup 

1 T. 

100 

*Grapefruit salad 

av. h. 

135 

^Buckwheat bread 

x slice 

75 


— 

*French dressing 


or rolls 




4*5 

*Commeal crisps 

3 

30 

Coffee custard 

A cup 

150 

OR 





750 

* Chocolate fruit cake 

i slice 

175 




OR 









— 

OR 


1000 

Bananas 

Commeal mush 

1 

2 h. T. 

100 

80 







Boiled salmon 






Top milk 

X cup 

100 



• 



Sugar 

1 t. 

25 

(canned) 

av. h. 

100 

Beef loaf 

1 slice 

200 

Coffee 

1 cup 

0 

Caper sauce 

2 T. 

75 

*Brown nut sauce 

2 T. 

no 

Hot milk 

X cup 

40 

Mashed potatoes 

2 h.T. 

100 

Scalloped onions 

2 h. T. 

150 

Sugar 

I t. 

25 

*Corn muffins 

i 

130 

Cold slaw 

2 h. T. 

70 

*Baking powder 


Oleomargarine 

i ball 

75 

*Buckwheat bread 

2 slices 

150 

biscuits (wheat- 


' 

*Beet and egg 



Oleomargarine 

1 ball 

75 

less) 

I 

125 

salad 

av. h. 

200 

*Samp (left over) 


*Orange marmalade 

I T. 

100 

*Cottage cheese 



molded with 




— 

sandwiches 

i triangle 

100 

dates 

av. h. 

165 



595 



780 

Top milk 

X cup 

100 








1020 









• 



































January l 


Meats 




Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 




THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold tongue 

2 slices 

150 

Clams 

6 clams 

100 

*Baked apples (karo) 

i large 

200 

*Cheese and olive 



*Boston brown bread 



Oatmeal 

2 h. T. 

50 

salad 

av. h. 

200 

and butter 

1 slice 

100 

Cream (thin) 

X cup 

100 

*Baking powder 



Boiled leg of mutton 

1 slice 

200 

Shgar (powdered) 



biscuits (wheat- 



Caper sauce 

2 T. 

75 

or maple sugar 

1 t. 

25 

less) 

i 

125 

' Mashed potatoes 

2 h. T. 

100 

Coffee 

1 cup 

0 

Butter or 



Peas 

2 h. T. 

75 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

Steamed cabbage 



Sugar (loaf) 

i cube 

25 

*Lemon ice 

2 h. T. 

100 

au gratin 

2 h. T. 

90 

*Buckwheat bread 

1 slice 

75 

*Pecan cakes 

i 

105 

Celery 

3 small 


Butter or 





— 


stalks 

10 

nutmargarine 

x ball 

75 



755 

*Buckwheat bread 

1 slice 

75 



— 

OR 



or rolls 





590 




*Endive salad with 





— 




*Russian dressing 

av. h. 

IIO 




*Creamed cheese 



Bread and butter 



For HEAVY 



and eggs 

av. h. 

160 

sandwiches 

1 triangle 

100 

BREAKFAST, add 



on toast 

i slice 

75 







Potato cakes 

i 

50 



1035 

Cream (thick) for 



*Baking powder 



OR 



coffee 

1 T. 

70 

biscuits (wheat- 






Scrambled eggs 

2 h. T. 

200 

less) 

X 

125 




Fried mush 

1 slice 

100 

Nutmargarine 

i ball 

75 

Clams 

6 clams 

100 

Maple sirup 

2 To 

130 

Junket 

yi cup 

100 

*Boston brown bread 





— 

*Chocolate fruit 



and nutmargarine 

1 slice 

100 



500 

cake 

i slice 

175 

Mutton chops 

2 

200 

OR 


— 



— 

Currant jelly 

1 T. 

100 






760 

Sauted bananas 


75 




OR 


— 

Beets 

2 h. T. 

50 

*Baked apples (karo) 

1 large 

200 




*Buckwheat bread 

1 slice 

75 

Oatmeal 

2 h. T. 

50 




or rolls 



Top milk 

A cup 

100 

*Pimento and 



^Pineapple and 



Sugar 

1 t. 

25 

cheese roast 

i slice 

200 

cheese salad 

av. h. 

200 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

Bread and butter 



Hot milk 

A cup 

40 

Brussels sprouts 

2 h. T. 

30 

sandwiches 

1 triangle 

100 

Sugar 

I t. 

25 

Sauted eggplant 

i slice 

30 




*Buckwheat bread 

i slice 

75 

*Baking powder 





1000 

*Fruit butter 

1 T. 

65 

hisr.iiits 



OR 






less) 

i 

125 





580 

*Fruit butter 

i T. 

65 







*Cornmeal (left 



Grapefruit 

>2 large 

125 


^ ■ 


over) molded 



*Irish stew 

av. h. 

250 




with chopped 



*Commeal dump- 




/ 


figs 

av. h. 

160 

lings 

1 

140 




Top milk 

X cup 

100 

*Buckwheat bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






750 

* Apple and nut 






J 


. - 

salad 

av. h. 

260 









1000 





ToT i: IW-W yu~a -«...— u -- A--* » .J . ^n r , T 'V -r: 




































January 2 


Meats 


Fish 

Vegetables 

Fruit 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

approx. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 

| 


CALORIES 

Crab flakes on 

2 h. T. 

105 

Split pea soup 

X cup 

125 

Oranges 

1 large 

IOO 

toast 

i slice 

75 

Toast 

i slice 

75 

Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

5 o 

Boiled striped bass 

av. h. 

150 

Cream (thin) 

x cup 

IOO 

Scalloped pota- 


Caper sauce 

2 T. 

75 

Sugar (powdered) 



toes 

2 h. T. 

100 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Sauted apples 

2 slices 

50 

Stuffed tomatoes 

1 

100 

Coffee 

1 cup 

0 

Celery 

3 small 

*Rice bread 

1 slice 

75 

Hot milk 

X cup 

40 


stalks 

10 

or rolls 


Sugar (loaf) 

i cube 

25 

Rice bread 

i slice 

75 

Bavarian cream 

2 h. T. 

135 

*Rice bread 

1 slice 

75 

Butter or 


with stewed fresh 

X slice 

Butter or 



nutmargarine 

i ball 

75 

pineapple 

2 T. juice 

65 

nutmargarine 

1 ball 

75 

*Coffee jelly 
* Custard sauce 

X cup 

3 T. 

40 

6o 

*War cake 

1 slice 

150 



5 io 






*Soft honey cake 

i slice 

TI 5 

OR 


1050 

For HEAVY 












755 




BREAKFAST, add 



OR 



Lentil soup 

X cup 

125 

Cream (thick) for 






Toast 

i slice 

75 

coffee 

1 T. 

70 

Creamed oysters 

2 h. T. 

100 

Boiled codfish 

av. h. 

175 

Stewed kidneys 

2 T. 

ii 5 

on toast 

i slice 

75 

Egg sauce 

2 T. 

75 

*Barley rice muffins 

1 

130 

Lyonnaise 


Potato balls 

5 balls 

100 

*Orange marmalade 

1 T. 

IOO 

potatoes 

2 h. T. ’ 

75 

Sliced cucumbers 

av. h. 

15 


— 

Celery 

3 small 

^French dressing 

x T. 

65 



415 


stalks 

10 

*Rice bread 

1 slice 

75 

OR 



*Rice bread 

i slice 

75 

or rolls 





Nutmargarine 

i ball 

75 

*Cottage pudding 

av. h. 

200 




Blanc-mange 
*Maple sauce 

2 h. T. 
i T. 

200 

6o 

*Lemon sauce 

2 T. 

100 

Oranges 

Rice (steamed) 

1 

2 h. T. 

IOO 

70 





*Pecan cakes 

i 

105 

OR 


1005 

Top milk 

Sugar 

X cup 

I t. 

IOO 

25 






OR 


775 




Coffee 

I cup 

0 


— 




Hot milk 

X cup 

40 




Boiled codfish 

av. h. 

175 

Sugar 

I t. 

25 

*Yellow soy bean 
timbales 



*White sauce 

2 T. 

50 

*Barley rice muffins 

I 

130 

i 

250 

Riced potatoes 

Corn a la southern 

2 h. T. 

2 h. T. 

75 

I2 5 

Honey 

i T. 

IOO 

*White sauce 

2 T. 

5 o 

Sliced tomatoes 

1 

40 



590 

*Rice bread 

i slice 

75 

*French dressing 





*Orange honey 

i T. 

55 

(Wesson oil) 

1 T. 

65 




* Stewed apricots 


*Rice bread 

2 slices 

15° 




with raisins 

av. h. 

145 

Oleomargarine 

1 ball 

75 




Top milk 

X cu p 

100 

Apple and sago pud- 





*Indian meal 



ding 

2 h. T. 

150 




doughnuts 



Top milk 

X cup 

100 




(cornmeal) 


95 








1005 





77 P 





















•" w 0 


~7S-» - 












































January 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


?ish 


Vegetables 


?ruit 


Miscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORII 

Fried oysters 

6 

225 

Grapefruit 

X large 

125 

Bananas 

1 

100 

*Tomato sauce 

2 T. 

40 

Honey 

1 t. 

35 

Hominy 

2 h. T. 

60 

Hashed creamed 



Filet of beef 

x filet 

200 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



*Corn muffins 

i 

130 

Sauted bananas 

X 

75 

or maple sugar 

1 t. 

25 

Butter or 



Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

x ball 

75 

Salted pecan nuts 

8 

80 

Hot milk 

A cup 

40 

Cauliflower 

2 h. T. 

i 5 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Hollandaise 



or rolls 



*Rice bread 

1 slice 

75 

sauce 

2 T. 

130 

*Clarified apples with 



Butter or 



*Cheese relish 

i slice 

55 

rice 

2 h. T. 

135 

nutmargarine 

x ball 

75 



— 

Cream (thin) 

X cup 

100 




OR 


770 

*Chocolate cake 

1 slice 

120 



500 





1025 







OR 



For HEAVY 



Fish timbales 

i 

150 




BREAKFAST, add 



*Tomato sauce 

2 T. 

40 







Hashed browned 



Cream of spinach 



Cream (thick) for 



potatoes 

2 h. T. 

75 

soup 

X cup 

125 

coffee 

1 T. 

70 

String beans 

2 h. T. 

40 

*Commeal crisps 

3 

30 

*Commeal and 



*Corn muffins 

i 

130 

Porterhouse steak 

av. h. 

200 

rice waffles 

1 

23S 

Nutmargarine 

i ball 

75 

French fried pota- 



Maple sirup 

2 T. 

130 

* Asparagus salad 

5 stalks 

25 

toes 

2 h. T. 

75 




*French dressing 

2 T. 

130 

Carrots with 

2 h. T. 

15 



435 

*Commeal cheese 



*white sauce 

2 T. 

50 

OR 



sticks 

2 

100 

Celery 

3 small 







— 


stalks 

10 




* 


765 

*Rice bread 

1 slice 

75 

Bananas 

1 

100 

OR 


— 

or rolls 



Hominy 

2 h. T. 

60 




Baked apple sur- 



Top milk 

A cup 

100 




prise 

1 large 

225 

Sugar 

1 t. 

25 

*Fish chowder (left 



Cream (thin) 

A cup 

100 

Coffee 

1 cup 

0 

over) 

i cup 

250 

*Pecan cakes 

1 

105 

Hot milk 

X cup 

40 

*Rice bread 

i slice 

75 




Sugar 

11. 

25 

Oleomargarine 

i ball 

75 



1010 

French toast 

i slice 

150 

*Apple and date 



OR 



Com sirup 

1 T. 

55 

salad 

av. h. 

275 







Cottage cheese 








555 

sandwiches 

i triangle 

100 

Cream of spinach 








— 

soup 

A cup 

125 






775 

Hamburg steaks 

av. h. 

200 






— 

Fried onions 

2 T. 

30 







Mashed potatoes 

2 h. T. 

100 







Cabbage au gratin 

2 h. T. 

90 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Rice (left over) 









molded with 









grated pineapple 

av. h. 

130 







Top milk 

A cup 

100 









1000 










































January 4 


VEeats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 





Sunday 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

appro: 



CALORIES 



CALORIES 

DAY 


CALORI 

Salmon cutlets 

i 

150 

Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

A large 

140 

* Anchovy butter 



*Cheese relish 

i slice 

55 

Commeal mush 

2 h. T. 

80 

(nutmargarine) 

i T. 

25 

Roast capon 

1 slice 

200 

Cream (thin) 

X cup 

100 

* Vegetable aspic 



*Boiled rice stuffing 

x h. T. 

35 

Sugar (powdered) 



salad 

av. h. 

170 

Stewed celery 

2 h. T. 

15 

or maple sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

*White sauce 

2 T. 

50 

Coffee 

1 cup 

0 

Butter or 


Lima beans 

2 h. T. 

100 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

Hearts of lettuce 



Sugar (loaf) 

i cube 

25 

Floating island 

yi cup 

135 

with *French 

x small 


*Rice bread 

1 slice 

75 

*Commeal ginger- 

dressing 

serving 

100 

Butter or 


bread 

i slice 

150 

*Rice bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



— 

or rolls 







780 

*Vanilla ice cream 

2 h. T. 

200 



560 

OR 


*Honey cake with 






French lamb 



butterscotch fill¬ 
ing 

1 slice 

130 

For HEAVY 










chops 

Lattice potatoes 

2 

2 h. T. 

200 

75 

OR 


1060 

BREAKFAST, add 






Cream (thick) for 



*Tomato jelly 



salad with 



Tomato soup (clear) 

1 cup 

100 

coffee 

1 T. 

70 

mayonnaise 

av. h. 

130 

*Cornmeal cheese 



Omelet (3 eggs) 

A omelet 

160 

*Rice bread 

i slice 

75 

sticks 

2 

100 

*Buckwheat gems 

1 

130 

Nutmargarine 

i ball 

75 

Roast chicken 

1 slice 

200 

Strawberry jam 

1 T. 

100 

Floating island 

'A cup 

135 

*Boiled rice stuffing 

1 h. T. 

35 


— 

*Oatmeal wafers 

i 

100 

Stewed celery 

2 h. T. 

15 



460 



— 

*White sauce 

2 T. 

50 

OR 


-. 



790 

Lettuce with 

1 small 




OR 


*French dressing 

serving 

100 







*Rice bread 

1 slice 

75 

Stewed dried apri- 






or rolls 


200 

cots 

K cup 

200 

Scrambled eggs 

2 h. T. 

200 

*Pistachio ice cream 

2 h. T. 


Cornmeal mush 

2 h. T. 

80 

with string 



*Honey cake—but- 



Top milk 

A cup 

100 

beans 

Scalloped pota- 

2 h. T. 

40 

terscotch filling 

1 slice 

130 

Sugar 

Coffee 

11. 

I cup 

25 






0 

toes 

*Rice bread 

2 h. T. 
i slice 

100 

75 

OR 


1005 

Hot milk 

Sugar 

A cup 

11. 

40 

25 



*Apricot butter 

i T. 

40 




*Buckwheat gems 

1 

130 

Chocolate custard 
*Molasses nut 

2 h. T. 

200 

Tomato soup (clear) 

1 cup 

100 

*Apricot butter 

1 T. 

40 

drop cookies 

I 

115 

Fricassee of chicken 
Mashed potatoes 

av. h. 

2 h. T. 

200 

100 



640 



770 

Hearts of lettuce 








with *French 









dressing (Wesson 

1 small 








oil) 

serving 

100 







*Rice bread 

2 slices 

150 







Oleomargarine 

x ball 

75 







Orange jelly 

y.t cup 

100 







*Custard sauce 
*Molasses nut drop 

3 T. 

60 







cookies 

X 

115 









1000 







































January 5 


Ieats Milk 

Cream 

Butter 

Eggs 

Groceries 


ish 


egetables 


ruit 


liscellaneous 




/ 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIE 

Curried chicken 

av. h. 

150 

Chicken gumbo 



*Baked apples (karo) 

i large 

200 

with brown rice 

iKT. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

X cup 

IOO 

Brussels sprouts 

2 h. T. 

30 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


*Bearnaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 


stalks 

10 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Hot milk 

X cup 

40 

*Buckwheat gems 

i 

130 

* white sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Brown Betty 

2 h. T. 

200 

or rolls 



Butter or 



Cream (thin) 

X cup 

100 

*Grapefruit salad 

av. h. 

135 

nutmargarine 

1 ball 

75 



— 

Cream cheese 

av. h. 

xoo 



— 



775 

Bread and butter 





585 

OR 



sandwiches 

1 triangle 

IOO 



—. 







For HEAVY 








1035 

BREAKFAST, add 



Creamed chicken 

av. h. 

150 

OR 






on toast 

i slice 

75 




Cream (thick) for 



Mashed potatoes 

2 h. T. 

100 




coffee 

1 T. 

70 

Brussels sprouts 

2 h. T. 

30 

Cream of chicken 



Fried eggs 

1 

IOO 

*Buckwheat gems 

i 

130 

soup with rice 

X cup 

150 

*Corn flour rolled 



*Fruit butter 

i T. 

65 

Toast 

1 slice 

75 

oats biscuits 



Prune tarts *(po- 



*Rabbit casserole 

av. h. 

300 

(wheatless) 

1 

125 

tato pastry) 

i 

200 

Potato chips 

6 large 

75 

Honey 

1 T. 

IOO 



— 

Stuffed tomatoes 

1 

100 



— 



750 

*Rice bread 

1 slice 

75 



395 

OR 



or rolls 



OR 






*Banana salad 

X banana 

125 







Bread and nutmar- 






Scalloped chicken 



garine sand- 



*Baked apples (karo) 

1 large 

200 

(left over) 

2 h. T. 

250 

wiches 

1 triangle 

100 

Oatmeal 

2 h. T. 

50 

Potato cakes (left 






Top milk 

X cup 

IOO 

over) 

i 

5 o 



1000 

Sugar 

1 t. 

25 

*Buckwheat gems 

i 

130 

OR 



Coffee 

1 cup 

0 

*Prune butter 

i T. 

45 




Hot milk 

X cup 

40 

Sliced bananas 

i 

100 




Sugar 

I t. 

25 

Top milk 

X cup 

100 

Grapefruit 

X l ar ge 

125 

*Corn flour rolled 



*Soft honey cake 

i slice 

ii 5 

Creamed dried beef 

av. h. 

150 

oats biscuits 





— 

on square of fried 



(wheatless) 

I 

125 



790 

mush (left over) 

x square 

IOO 

*Prune butter 

I T. 

45 



— 

Baked potatoes 

1 medium 

IOO 







Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

IOO 



— 




*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pineapple (canned) 









salad 

av. h. 

150 









1025 

• 
































January 6 


eats Milk 

Cream 

Butter 

Eggs 

Groceries 

;sh 


;ge tables 


uit 


iscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRO 

CALORI 

Fried scallops 

2 h. T. 

150 

Cream of asparagus 



Oranges 

1 large 

100 

*Tartare sauce 

i T. 

100 

soup 

cup 

150 

Samp 

2 h. T. 

60 

Potato balls 

5 balls 

100 

*Cornmeal cheese 



Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



*Oatmeal bread 

i slice 

75 

Roast squabs 

1 

300 

or maple sugar 

1 t. 

25 

Butter or 



*Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Guava jelly 

1 T. 

100 

Hot milk 

cup 

40 

^Pineapple salad 

av. h. 

150 

Jerusalem arti- 



Sugar (loaf) 

i cube 

25 

Bread and butter 



chokes 

2 h. T. 

25 

*Oatmeal bread 

1 slice 

75 

sandwiches 

i triangle 

100 

*White sauce 

2 T. 

50 

Butter or 





— 

Squash 

2 h. T. 

25 

nutmargarine 

1 ball 

75 



790 

Celery 

3 small 




-- 

OR 


— 


stalks 

10 



500 




*Oatmeal bread 

1 slice 

75 



— 




or rolls 



For HEAVY 



Baked beans 

2 h. T. 

100 

Fruit jelly 

2 h. T. 

125 

BREAKFAST, add 



*Tomato sauce 

2 T. 

40 

* Almond cakes 

1 

35 




Sauted parsnips 

2 halves 

60 

AD 



Cream (thick) for 



Spinach 

2 h. T. 

40 

UK 


1025 

coffee 

1 T. 

70 

*Baking powder 



Julienne soup 



Kippered herring 

av. h. 

150 

biscuits (wheat- 



(meatless) 

1 cup 

75 

*Potato cornmeal 



less) 

i 

125 

*Cornmeal cheese 



muffins 

1 slice 

130 

*Orange honey 

i T. 

55 

sticks 

2 

100 

Strawberry jam 

1 T. 

100 

* Apple and nut 



Scalloped oysters 

2 h. T. 

200 



— 

salad 

av. h. 

260 

Lyonnaise potatoes 

2 h. T. 

75 



450 

Bread and 



Succotash 

2 h. T. 

xoo 

OR 


— 

nutmargarine 



Creamed onions 

2 h. T. 

75 




sandwiches 

i triangle 

100 

Celery 

3 small 







— 


stalks 

10 

Oranges 

1 

100 



780 

Ripe olives 

2 

30 

Samp 

2 h. T. 

60 

OR 


— 

*Oatmeal bread 

1 slice 

75 

Top milk 

yi cup 

100 




or rolls 



Sugar 

11. 

25 




Wine jelly 

cup 

100 

Coffee 

I cup 

0 

Baked beans 

2 h. T. 

100 

*Custard sauce 

3 T. 

60 

Hot milk 

% cup 

40 

*Tomato sauce 

2 T. 

40 

*Oatmeal wafers 

1 

100 

Sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 




^Potato cornmeal 



Creamed corn 

2 h. T. 

85 

UK 


1000 

muffins 

1 slice 

130 

*Baking powder 



Cream of chicken 



*Fruit butter 

1 T. 

65 

biscuits (wheat- 



soup with rice 






less) 

i 

125 

(left over) 

x cup 

200 



545 

*Fruit butter 

i T. 

65 

Halibut steaks 

av. h. 

120 



— 

*Tomato and 



Stuffed potatoes 

1 medium 

100 




celery salad 

av. h. 

200 

String beans 

2 h. T. 

40 




*Cottage cheese 



Lettuce with 






sandwiches 

i triangle 

100 

*French dressing 

1 small 







— 

(W esson oil) 

serving 

100 






755 

*Oatmeal bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Oatmeal (left over) 









molded with 









raisins 

av. h. 

130 





# 


Top milk 

X cup 

100 









1015 




























January 7 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 




WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Omelet (3 eggs) 

omelet 

160 

Compote of fruit 



Stewed primes 

4 with 2 

■ 

with green pep- 


pineapple and 

1 slice 

50 

T. juice 

200 

pers 


5 

grapefruit 

av. h. 

50 

Puffed rice 

3 h. T. 

30 

Hashed creamed 



sugar 

1 t. 

25 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

Roast saddle of 


Sugar (powdered) 



Peas 

2 h. T. 

75 

mutton 

1 slice 

200 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 

*Corn bread 

1 slice 

130 

Stuffed potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

* Apricot butter 

1 T. 

40 

Creamed mush- 



Sugar (loaf) 

i cube 

25 

Junket 

yi cup 

100 

rooms 

2 h. T. 

90 

*Oatmeal bread 

1 slice 

75 

*Molasses nut 



Corn a la southern 

2 h. T. 

125 

Butter or 



drop cookies 

1 

ii 5 

Celery 

3 small 

nutmargarine 

1 ball 

75 



■ -- 


stalks 

10 



— 



755 

*Oatmeal bread 

1 slice 

75 



570 

OR 



or rolls 




— 




*Orange shortcake 

1 slice 

200 

For HEAVY 











Fried boned 



OR 


1025 

BREAKFAST, add 



smelts 

Hashed browned 

av. h. 

200 

Compote of fruit, 


Cream (thick) for 




potatoes 

2 h. T. 

75 

oranges and 

yi orange 

50 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

bananas 

yi banana 

50 

Soft cooked eggs 

1 

75 

*Com bread 

1 slice 

130 

karo (white) 

1 T. 

30 

*Rice muffins 

1 

130 

* Apricot butter 

1 T. 

40 

Hamburg steaks 

av. h. 

200 

Honey 

1 T. 

100 

*Pineapple and 



*Bearnaise sauce 

1 T. 

100 


- ] 

cheese salad 

av. h. 

200 

* Stuffed potatoes 

1 medium 

100 



375 

Bread and 



Cauliflower au 



OR 



nutmargarine 



gratin 

2 h. T. 

80 




sandwiches 

1 triangle 

100 

Lima beans 

2 h. T. 

xoo 






— 

Celery 

3 small 


Stewed primes 

4 with 2 




780 


stalks 

10 

T. juice 

200 

OR 


— 

Ripe olives 

2 

30 

Hominy 

2 h. T. 

60 




* Oatmeal bread 

1 slice 

75 

Top milk 

yi cup 

100 




or rolls 



Sugar 

I t. 

25 

*Cheese and 



Omelet souffle (3 



Coffee 

1 cup 

0 

spinach roll 
*Brown nut sauce 

1 slice 

2 T 

140 

no 

eggs) 

]/2 omelet 

200 

Hot milk 

Sugar 

X cup 

I t. 

40 

25 





Steamed rice 
Creamed onions 

2 h. T. 

2 h. T. 

70 

75 

OR 


1025 

*Rice muffins 
*Orange honey 

I 

1 T. 

130 

55 




*Com bread 
Oleomargarine 
Sliced oranges 

1 slice 

1 ball 

1 

130 

75 

100 

Roast shoulder of 
lamb 

Roast potatoes 

av. h. 

1 medium 

200 

100 


635 

cookies 

1 

80 

Carrots with 
*white sauce 

2 h. T. 

2 T. 

15 

50 






780 

Peas 

Cold slaw 

2 h. T. 

2 h. T. 

75 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 
*Boiled commeal and 

1 ball 

75 







apple dumplings 

1 

175 







Top milk 

yi cup 

100 









IOXO 


































3anuat*\> 8 


sCeats Milk 

Cream 

Butter 

Eggs 

Groceries 

|sh 


'sge tables 


I uit 


liiscellaneous 








THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

appro: 


CALORIES 



CALORIES 

DAY 


CALORI. 

White perch 



Mutton broth with 



Grapefruit (karo) 

large 

140 

sauted 

av. h. 

200 

barley 

1 cup 

100 

Oatmeal 

2 h. T. 

50 

Lattice potatoes 

2 h. T. 

75 

*Cornmeal cheese 



Cream (thin) 

A cup 

100 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 

1 t. 

25 

Celery 

3 small 

Roast duck 

i slice 

200 

or maple sugar 

stalks 

10 

*Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

Hot milk 

A, cup 

40 

*Rice muffins 

1 

130 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

1 cube 

25 

Butter or 


Mashed yellow tur- 



*Oatmeal bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

nips 

2 h. T. 

50 

Butter or 

1 ball 

75 

Lemon cheese 


Spinach 

2 h. T. 

40 

nutmargarine 

tarts * (quick 



*Oatmeal bread 

1 slice 

75 



- - 

barley flour 



or rolls 





530 

pastry) 

1 

200 

Pineapple pudding 

2 h. T. 

125 

For HEAVY 


-- 


760 

*Lemon sauce 

1 T. 

100 




BREAKFAST, add 








OR 


OR 


1020 

Cream (thick) for 

















coffee 

1 T. 

70 

Omelet (3 eggs) 

A omelet 

160 




Shirred eggs 

1 

100 

Lattice potatoes 

2 h. T. 

75 

Cream of cauli- 



French toast 

1 slice 

150 

Peas 

2 h. T. 

75 

flower soup 

A cup 

150 

Maple sirup 

2 T. 

130 

Rice muffins 

1 

130 

Toast 

1 slice 

75 



- - 

*Apricot butter 

1 T. 

40 

Boiled leg of mutton 

1 slice 

200 

OR 


450 

*Boiled commeal 



Caper sauce 

2 T. 

75 


—— 

and apple 



Boiled potatoes 

1 medium 

100 




dumplings 

1 

175 

Beets 

2 h. T. 

50 

Bananas 



Cream (thin) 

A cup 

100 

Cold slaw 

2 h. T. 

70 

1 

100 

— 

*Oatmeal bread 

1 slice 

75 

Oatmeal 

2 h. T. 

50 



755 

or rolls 


Top milk 

X cup 

100 

OR 



*Pineapple ice 

2 h. T. 

100 

Sugar 

1 t. 

25 




*Soft honey cake 

1 slice 

115 

Coffee 

Hot milk 

1 cup 
cup 

0 

40 







Minced lamb (left 
over) 

av. h. 

150 

OR 


1010 

Sugar 

*Oatmeal bread 

I t. 

1 slice 

25 

75 



on toast 

x slice 

75 




*Orange marmalade 

x T. 

100 

Eggplant sauted 

1 slice 

30 

Corned beef 





— 

Beets with 

2 h. T. 

25 

1 slice 

200 



5 i 5 

*white sauce 

2 T. 

50 

*Mustard sauce 

1 T. 

75 



— 

*Rice muffins 

1 

130 

Boiled potatoes 

1 medium 

100 




Oleomargarine 

1 ball 

75 

Mashed yellow tur- 






*Hominy (left over) 



nips 

2 h. T. 

50 




molded with 



Cold slaw 

2 h. T. 

70 




dates 

av. h. 

165 

*Oatmeal bread 

2 slices 

150 




Top milk 

A cup 

100 

Oleomargarine 

1 ball 

75 




— 

Cocoanut pudding 

2 h. T. 

210 






800 

*Lemon sauce 

2 T. 

100 









1030 











































January 9 


teats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


ege tables 




ruit 


liscellaneous 




FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRO: 
C A LORI 

Clam chowder 

I cup 

330 

Black bean soup 

X cup 

150 

*Baked apples (karo) 

1 large 

200 

*Boston brown 



*Cornmeal crisps 

3 

30 

Rice (steamed) 

2 h. T. 

70 

bread and but- 



Sauted flounder 

av. h. 

200 

Cream (thin) 

X cup 

IOO 

ter 

i slice 

IOO 

*Tartare sauce 

1 T. 

IOO 

Sugar (powdered) 



Celery 

3 small 


Mashed potatoes 

2 h. T. 

IOO 

or maple sugar 

1 t. 

25 


stalks 

10 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

*French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

* Salad Interlaken 

av. h. 

185 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Cream cheese 



or rolls 



*Potato bread 

1 slice 

75 

sandwiches 

i triangle 

IOO 

*Maraschino ice 

2 h. T. 

IOO 

Butter or 





— 

*Chocolate maple 



nutmargarine 

1 ball 

75 



755 

cake 

1 slice 

160 



— 

OR 













1020 



— 




OR 


— 

For HEAVY 



*Cheese croquettes 

2 small 

200 




BREAKFAST, add 



* Tomato sauce 

2 T. 

40 







Hashed creamed 



Mutton broth with 



Cream (thick) for 



potatoes 

2 h. T. 

IOO 

barley 

1 cup 

IOO 

coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

*Cornmeal cheese 



Codfish balls 

1 

IOO 

Nutmargarine 

x ball 

75 

sticks 

2 

IOO 

* Southern spoon 



*Vegetable salad 

av. h. 

185 

Sauted flounder 

av. h. 

200 

corn bread 

2 h. T. 

IOO 

Bread and 



*Tomato sauce 

2 T. 

40 

Butter or 



nutmargarine 



Potato balls 

5 balls 

IOO 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

IOO 

Creamed onions 

2 h. T. 

75 





- 

— 

Sliced cucumbers 

av. h. 

15 



345 



775 

*French dressing 

1 T. 

65 

OR 



OR 



*Potato bread 

1 slice 

75 







or rolls 









*Apricot tapioca 

2 h. T. 

150 

*Baked apples (karo) 

1 large 

200 

*Scalloped com 



Cream (thin) 

X cup 

IOO 

Rice (steamed) 

2 h. T. 

70 

with oysters 

av. h. 

200 




Top milk 

X cup 

IOO 

Mashed potatoes 

2 h. T. 

IOO 



1020 

Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 

OR 



Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 




Hot milk 

X cup 

40 

*Fruit butter 

i T. 

65 




Sugar 

1 t. 

25 

French toast 

i slice 

150 

Baked haddock 

av. h. 

200 

*Potato bread 

1 slice 

75] 

Maple sirup 

2 T. 

130 

Egg sauce 

2 T. 

75 

*Fruit butter 

1 T. 

65 



— 

Riced potatoes 

2 h. T. 

75 






760 

Scalloped onions 

2 h. T. 

150 



600 



— 

*Potato bread 

2 slices 

15° 



' —. 




Oleomargarine 

1 ball 

75 







*Molasses pudding 

2 h. T. 

215 







*Foamy sauce 

1 T. 

65 









1005 





























January to 


leats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


ege tables 


ruit 


fiscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Oyster stew 

1 cup 

250 

Oranges 

1 large 

100 

Riced potatoes 

2 h. T. 

75 

Toast 

i slice 

75 

Hominy 

2 h. T. 

60 

Sauted apples 

2 slices 

5 o 

Noisettes of lamb 

av. h. 

200 

Cream (thin) 

X cup 

100 

*Potato bread 

i slice 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 



Butter or 



Peas 

2 h. T. 

75 

or maple sugar 

1 t. 

2 5 

nutmargarine 

i ball 

75 

Sauted eggplant 

2 slices 

60 

Coffee 

1 cup 

0 

Creamy rice pud- 



Celery 

3 small 


Hot milk 

X cup 

40 

ding 

2 h. T. 

200 


stalks 

10 

Sugar (loaf) 

i cube 

25 

Cream (thin) 

V\ cup 

100 

*Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 



-- 

or rolls 



Butter or 





775 

*Orange and pine- 



nutmargarine 

1 ball 

75 

OR 



apple salad 

av. h. 

210 



—• 




Bread and butter 





500 




sandwiches 

1 triangle 

xoo 



— 

* Curried bananas 






For HEAVY 


1 

with rice 

av. h. 

170 



1060 

BREAKFAST, add 


' 1 

Chutney 

x T. 

10 

OR 






Stuffed tomatoes 

i 

100 




Cream (thick) for 



Celery 

3 small 





coffee 

1 T. 

70 


stalks 

10 

Oyster stew 

y cup 

200 

Buckwheat cakes 

3 small 

210 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

Maple sirup 

2 T. 

130 

*Potato bread 

i slice 

75 

Roast guinea hen 

1 slice 

200 



— 

*Fruit and peanut 



Bread sauce 

1 T. 

50 



410 

butter 

i T. 

90 

Currant jelly 

1 T. 

100 

OR 


— 

*Baked honey 



Scalloped potatoes 

2 h. T. 

100 




custard 

yz cup 

150 

Squash 

2 h. T. 

25 



I! 

*Chocolate cake 

i slice 

120 

*Potato bread 

1 slice 

75 

Oranges 

1 

100 



■- 

or rolls 



Hominy 

2 h. T. 

60 



755 

*Pear and nut salad 

av. h. 

170 

Top milk 

yi cup 

100 

OR 



Bread and 



Sugar 

I t. 

25 




nutmargarine 



Coffee 

I cup 

0 




sandwiches 

1 triangle 

100 

Hot milk 

X cup 

40 

Corned beef (left 






Sugar 

11. 

25 

over) hash 

2 h. T. 

200 



1050 

Fried cornmeal 



Scalloped toma- 



OR 



mush 

i slice 

100 

toes 

2 h. T. 

100 




Maple sirup 

1 T. 


Lima beans 

2 h. T. 

100 






— 

*Potato bread 

i slice 

75 

*Cottage pie 

av. h. 

300 



5 i 5 

*Prune butter 

i T. 

45 

Peas 

2 h. T. 

75 



-- 

*Rice (left over) 



Corn a la southern 

2 h. T. 

125 



- |j 

molded with 



*Potato bread 

2 slices 

150 




apricots 

av. h. 

130 

Oleomargarine 

1 ball 

75 




Top milk 

X cup 

100 

*Apple and date 








— 

salad 

av. h. 

275 






750 












1000 






































January U 


I eats Milk 

Cream 

Butter 

Eggs 

Groceries 

t 

• ■ 

^ige tables 

luit 

. 

I 


iscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX 

CALORIB 

Chicken in aspic 

av. h. 

200 

Casaba melon 

1 slice 

40 

Bananas 

1 

100 

*Vegetable salad 

av. h. 

185 

Roast beef 

1 slice 

200 

Commeal mush 

2 h. T. 

80 

*Potato bread 

i slice 

75 

Com fritters 

1 

100 

Cream (thin) 

X cup 

100 

Cottage cheese 

2 T. 

40 

Baked sweet pota- 



Sugar (powdered) 



Wine jelly 

y cup 

100 

toes 

y 

100 

or maple sugar 

1 t. 

25 

*Soft custard 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

sauce 

3 T. 

60 

Celery 

3 small 


Hot milk 

X cup 

40 

*Pecan cakes 

i 

105 


stalks 

10 

Sugar (loaf) 

i cube 

25 




Ripe olives 

2 

30 

*Potato bread 

1 slice 

75 



765 

*Potato bread 

1 slice 

75 

Butter or 



OR 



or rolls 



nutmargarine 

1 ball 

75 




*Caramel ice cream 

2 h. T. 

200 



-—- 




*Chocolate sauce 

2 T. 

150 



520 

*Eggs a la golden- 



*Honey cake-marsh- 






rod 

av. h. 

300 

mallow filling 

1 slice 

130 




Hashed browned 






For HEAVY 



potatoes 

2 h. T. 

75 



1075 

BREAKFAST, add 



Spinach 

2 h. T. 

40 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

Compote of fruit, 

y banana 

50 

Poached eggs on 

1 

75 

Nutmargarine 

i ball 

75 

(bananas and 

y orange 

50 

toast 

1 slice 

75 

*Rice pudding with 



oranges, karo) 

1 T. 

30 

*Quaker muffins 

1 

130 

raisins 

2 h. T. 

100 

Roast beef 

1 slice 

200 

Honey 

1 T. 

100 

Cream (thin) 

y cup 

100 

Horseradish sauce 

1 T. 

45 



— 



— 

Mashed potatoes 

2 h. T. 

100 



450 



775 

Corn pudding 

2 h. T. 

100 

OR 


— 

OR 



String beans 

2 h. T. 

40 







*Potato bread 

1 slice 

75 







or rolls 



Bananas 

1 

100 

*Scalloped rice, to- 



*Caramel ice cream 

2 h. T. 

200 

Commeal mush 

2 h. To 

80 

matoes and 



*Chocolate cake 

1 slice 

120 

Top milk 

X cup 

100 

oysters 

av. h. 

190 




Sugar 

1 t. 

25 

Mashed potatoes 

2 h. T. 

100 



1010 

Coffee 

1 cup 

0 

Cold slaw 

2 h. T. 

70 

OR 



Hot milk 

y cup 

40 

*Potato bread 

i slice 

75 




Sugar 

11. 

25 

Oleomargarine 

i ball 

75 




*Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 

*Orange honey 

i T. 

55 

*War cake 

i slice 

150 

Hashed browned 









potatoes 

2 h. T. 

75 



555 



760 

Cauliflower au 








— 

gratin 

2 h. T. 

80 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Dried peach tapioca 

av. h. 

150 







Top milk 

X cup 

100 







*War cake 

1 slice 

150 









IOXO 
































January 12 


VEeats Milk 

Cream 

Butter 

Eggs 

Groceries 


f ish 


I 

Vegetables 


Vruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 


CALORIES 



CALORIES 

DAY 


CALORIES 

Beef steak pie 



Consomme (meat- 



Grapefruit (karo) 

A large 

140 

* (oatmeal pas- 



less) 

1 cup 

50 

Corn flakes 

3 h. T. 

45 

try) 

av. h. 

200 

*Cheese relish 

i slice 

55 

Cream (thin) 

A, cup 

100 

Creamed onions 

2 h. T. 

75 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 

1 t. 


Brussels sprouts 

2 h. T. 

30 

Mint sauce 

1 T. 

5 

or maple sugar 

25 

Celery 

3 small 

Currant jelly 

1 T. 

100 

Coffee 

x cup 

0 

stalks 

10 

Roast potatoes 

1 medium 

100 

Hot milk 

A, cup 

40 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

*Quaker muffins 

I 

130 

*white sauce 

2 T. 

50 

*Potato bread 

1 slice 

75 

Butter or 


Spinach 

2 h. T. 

40 

Butter or 

1 ball 


nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

nutmargarine 

75 

* Norwegian prune 



or rolls 





525 

pudding 

2 h. T. 

100 

*Orange and grape 

av. h. 




Cream (thin) 

A cup 

100 

salad 

200 



• -- 

— 

Bread and butter 






OR 


750 

sandwiches 

1 triangle 

100 

For HEAVY 
BREAKFAST, add 





OR 


1000 






Cream (thick) for 









Beef steak pie 



Consomme (meat- 



coffee 

1 T. 

70 

*(oatmeal pastry,) 

av. h. 

200 

less) 

1 cup 

50 

Fried smelts 

av. h. 

200 

Baked potatoes 

i medium 

100 

with custard 

1 T. 

50 

*Popovers 

1 

100 

Nutmargarine 

i ball 

75 

*Cheese relish 

1 slice 

55 

Peach marmalade 

1 T. 

ICO 

Cauliflower 

2 h. T. 

40 

Roast shoulder of 





— 

*Quaker muffins 

i 

130 

mutton 

av. h. 

200 



470 

*Orange honey 

i T. 

55 

Mint jelly 

1 T. 

100 

OR 


-- 

*Norwegian prune 



Riced potatoes 

2 h. T. 

75 




pudding 

2 h. T. 

100 

Creamed mush- 






Cream (thin) 

A cup 

100 

rooms 

2 h. T. 

90 

Stewed dried apri- 



— 

*Potato bread 

1 slice 

75 

cots 

A. cup 

200 



800 

or rolls 


Oatmeal 

2 h. T. 

50 

OR 


— 

Celery 

3 small 


Top milk 

A cup 

100 




stalks 

10 

Sugar 

1 t. 

25 




*Orange and grape 



Coffee 

1 cup 

0 

Meat (turnovers) 

I 

200 

salad 

av. h. 

200 

Hot milk 

A cup 

40 

* (oatmeal pastry) 



Bread and nutmar- 



Sugar 

I t. 

25 

Carrots with 

2 h. T. 

i5 

garine 



*Potato bread 

i slice 

75 

*white sauce 
String beans 

2 T. 

2 h. T. 

5o 

40 

sandwiches 

x triangle 

100 

*Apricot butter 

1 T. 

40 







*Quaker muffins 
* Apricot butter 

i 

i T. 

130 

40 

OR 


1005 



555 







*Baked apples 
(karo) 

Top milk 

i large 

X cup 

200 

100 

*Rabbit casserole 
Baked potatoes 
Oleomargarine 

av. h. 

1 medium 

1 ball 

300 

100 

75 






775 

Lima beans 

2 h. T. 

100 






Sauted apples 

3 slices 

75 







*Potato bread 

2 slices 

150 







Oleomargarine 

1. ball 

75 







*Tomato jelly salad 

av. h. 

130 







with mayonnaise 
(Wesson oil) 











1005 









— 


































January 13 

Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Egg timbales 

X 

150 

Cream of chicken 



*Baked apples (karo) 

i large 

200 

* Shrimp sauce 

2 T. 

no 

soup with minute 



Samp 

2 h. T. 

60 

Cauliflower 

2 h. T. 

40 

tapioca 

A cup 

150 

Cream (thin) 

A cup 

100 

Ripe olives 

2 

30 

*Cornmeal crisps 

3 

30 

Sugar (powdered) 



*Rice bread with 



Roast guinea hen 

1 slice 

200 

or maple sugar 

1 t. 

25 

raisins 

i slice 

75 

Bread sauce 

1 T. 

50 

Coffee 

1 cup 

0 

Butter or 



Plain boiled pota- 



Hot milk 

^ cup 

40 

nutmargarine 

i ball 

75 

toes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

*Pineapple and 



String beans 

2 h. T. 

40 

*Rice bread with 



cheese salad 

av. h. 

200 

Sliced tomatoes 

1 

40 

raisins 

1 slice 

75 

Bread and butter 



*French dressing 

2 T. 

130 

Butter or 



sandwiches 

i triangle 

100 

*Rice bread with 

1 slice 

75 

nutmargarine 

1 ball 

75 



— 

raisins or rolls 





— 



780 

*Date pudding 

2 h. T. 

100 



600 

OR 


— 

*Molasses sauce 

2 T. 

IIO 



- 






1025 

For HEAVY 



Egg timbales 

i 

150 

OR 



BREAKFAST, add 



*White sauce 

2 T. 

5 ° 







Mashed potatoes 

2 h. T. 

100 




Cream (thick) for 



Sauted parsnips 

2 halves 

60 

Cream of celery 



coffee 

1 T. 

70 

*Rice bread with 



soup 

A cup 

150 

Scrambled eggs 

2 h. T. 

200 

raisins 

i slice 

75 

*Commeal crisps 

3 

30 

*Com muffins 

1 

130 

*Apricot butter 

i T. 

40 

Panned oysters 

av. h. 

200 

Honey 

1 T. 

100 

* Stuffed tomato 



French fried pota- 





— 

salad 

i tomato 

200 

toes 

2 h. T. 

75 



500 

Bread and 



Cold slaw 

2 h. T. 

70 

OR 



nutmargarine 



*Rice bread with 

1 slice 

75 




sandwiches 

i triangle 

100 

raisins or rolls 








— 

Fig pudding 

av. h. 

300 

*Baked apples (karo) 

1 large 

200 



775 

*Lemon sauce 

2 T. 

100 

Samp 

2 h. T. 

60 

OR 






Top milk 

At cup 

100 






1000 

Sugar 

1 t. 

25 




OR 



Coffee 

1 cup 

0 

*Baked rice and 






Hot milk 

A, cup 

40 

cheese 

2 h. T. 

200 




Sugar 

11. 

25 

*Brown nut sauce 

2 T. 

IIO 

Molded fish 

av. h. 

200 

*Corn muffins 

I 

130 

Spinach 

2 h. T. 

40 

*White sauce 

2 T. 

50 

*Fruit butter 

I T. 

65 

*Rice bread with 



Boiled potatoes 

1 medium 

100 




raisins 

x slice 

75 

Scalloped corn 

2 h. T. 

100 



645 

*Fruit butter 

i T. 

65 

Brussels sprouts 

2 h. T. 

30 




*Vegetable salad 

av. h. 

185 

*Rice bread with 




• 


Bread and 



raisins 

2 slices 

150 




oleomargarine 



Oleomargarine 

1 ball 

75 




sandwiches 

i triangle 

100 

*Brown Betty 

2 h. T. 

200 






— 

Top milk 

A cup 

100 






775 









— 



1005 










































January 14 


leats 


ish 



egetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


ruit 

i 

i 


liscellaneous 




WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

Broiled squabs 

1 

300 

Oyster cocktails 

8 

IOO 

Oranges 

Sauted potatoes 

2 h. T. 

75 

*Boston-brown bread 



Minute tapioca 

*Corn muffins 

I 

130 

and butter 

1 slice 

IOO 

Cream (thin) 

Currant jelly 

1 T. 

IOO 

Roast duck 

1 slice 

200 

Sugar (powdered) 

*Pear and nut 



* Mashed potato 



or maple sugar 

salad 

av. h. 

170 

stuffing 

1 h. T. 

50 

Coffee 

*Cornmeal crisps 

3 

30 

Apple sauce 

2 T. 

IOO 

Hot milk 




Fried hominy 

1 slice 

50 

Sugar (loaf) 



805 

Brussels sprouts 

2 h. T. 

30 

*Rice bread with 

OR 



Celery 

3 small 


raisins 





stalks 

10 

Butter or 




*Rice bread with 



nutmargarine 

Sauted halibut 



raisins 

1 slice 

75 


steaks 

av. h. 

120 

Apple pie * (oatmeal 




Potato balls 

5 balls 

IOO 

pastry) 

av. h. 

300 

OR 

Stuffed eggplant 

2 h. T. 

50 





Celery 

3 small 




1015 



stalks 

10 

OR 



For HEAVY 

Ripe olives 

2 

30 




BREAKFAST, add 

*Com muffins 
Nutmargarine 

1 ball 

130 

75 

Puree of lima beans 

yi cup 

150 

Cream (thick) for 

*Cheese and 



*Boston brown bread 



coffee 

pimento salad 

av. h. 

200 

and butter 

1 slice 

IOO 

Commeal scrapple 

*Commeal crisps 

3 

3° 

*Mock duck 

1 slice 

200 

* Baking powder 




Apple sauce 

2 T. 

IOO 

biscuits (wheat- 



745 

Fried hominy 

1 slice 

50 

less) 

OR 



Brussels sprouts 

2 h. T. 

30 

Peach marmalade 




*Baking powder 







biscuits (wheat- 




Sauted codfish 



less) 

1 

125 

OR 

steaks 

av. h. 

120 

Mince pie * (oatmeal 




Scalloped pota¬ 
toes 

2 h. T. 

IOO 

pastry) 

av. h. 

275 

Oranges 

Peas 

2 h. T. 

75 



1030 

Hominy 

String beans 

2 h. T. 

40 

OR 



Top milk 

*Com muffins 

1 

130 




Sugar 

Oleomargarine 

1 ball 

75 




Coffee 

Dates stuffed 

3 

150 

Cream of corn soup 

yi cup 

150 

Hot milk 

with cream 



Stewed shin of beef 

av. h. 

175 

Sugar 

cheese on 



Carrots with 

2 h. T. 

15 

*Baking powder 

lettuce with 

]A head 

10 

*white sauce 

2 T. 

50 

biscuits (wheat- 

*French dressing 

; i T. 

65 

Scalloped tomatoes 

2 h. T. 

IOO 

less) 




*Rice bread with 



Honey 



7 6 5 

raisins 

2 slices 

150 





Oleomargarine 

1 ball 

75 





*Cottage pudding 

av. h. 

200 





*Lemon sauce 

2 T. 

IOO 



1 




1015 



PORTION 


1 large 

2 h. T. 

cup 

i t. 

I cup 
X cup 
i cube 

i slice 

i ball 


i T. 
i slice 


i 

i T. 


2 h. T. 
X cup 
I t. 

I cup 
X cup 
I t. 


I 

i T. 


appro: 

CALORI 

IOO 

6o 

IOO 

25 

0 

40 

25 

75 

75 

500 


70 

IOO 


125 

IOO 

395 


100 

60 

IOO 

25 

0 

40 

25 


125 

IOO 

575 
































; 


January 15 


teats 


sh 


Milk 

Cream 

Butter 

Eggs 

Groceries 


^getables 


miscellaneous 

| 





THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPRO 

calor: 

Sea bass meunier 

av. h. 

200 

Grapefruit with 

large 

125 

Stewed primes 

4 with 2 


Spinach 

2 h. T. 

40 

maraschino 

1 T. 

20 


T. juice 

200 

Ripe olives 

2 

30 

Boiled fowl 

av. h. 

200 

Oatmeal 

2 h. T. 

50 

*Baking powder 



Celery sauce 

2 T. 

50 

Cream (thin) 

X cup 

100 

biscuits (wheat- 



Hashed creamed 



Sugar (powdered) 



less) 

I 

125 

potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Butter or 



Lima beans 

2 h. T. 

100 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

40 

Hot milk 

>4 CUp 

40 

Orange jelly 

y 2 cup 

100 

*Rice bread with 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Soft custard 



raisins or rolls 



*Rice bread with 



sauce 

3 T. 

6o 

*Cottage pudding 

av. h. 

200 

raisins 

1 slice 

75 

*Honey cake 



*Foamy sauce 

2 T. 

130 

Butter or 



Butterscotch 






nutmargarine 

1 ball 

75 

filling 

i slice 

130 



1040 



—— 




OR 





590 



760 






— 

OR 


— 










Cream of spinach 



For HEAVY 






soup 

y cup 

125 

BREAKFAST, add 



Spanish omelet 

% omelet 

no 

*Cornmeal cheese 






Spinach 

2 h. T. 

40 

sticks 

2 

100 

Cream (thick) for 



Creamed onions 

2 h. T. 

75 

Pigeon pot pie 

av. h. 

300 

coffee 

1 T. 

70 

Celery 

3 small 


Hashed browned 



Omelet (3 eggs) 

Y omelet 

160 


stalks 

10 

potatoes 

2 h. T. 

75 

Fried mush 

1 slice 

100 

*Baking powder 



Peas 

2 h. T. 

75 

Maple sirup 

2 T. 

130 

biscuits (wheat- 



Ripe olives 

2 

30 



— 

less) 

i 

125 

*Rice bread with 

1 slice 

75 



460 

Honey 

i T. 

100 

raisins or rolls 



OR 


— 

Cocoanut pudding 

2 h. T. 

210 

Bavarian cream 

2 h. T. 

135 




Cream sauce 

i T. 

100 

*Custard sauce 

3 T. 

60 






— 

* Almond cakes 

1 

35 

Stewed primes 

4 with 2 




770 





T. juice 

200 

OR 


— 



1010 

Oatmeal 

2 h. T. 

50 




OR 



Top milk 

Y cup 

100 







Sugar 

1 t. 

25 

*Creamed cheese 






Coffee 

1 cup 

0 

and eggs 

av. h. 

160 

Haricot of mutton 

av. h. 

325 

Hot milk 

Y cup 

40 

Hashed browned 



Beets 

2 h. T. 

50 

Sugar 

11 . 

25 

potatoes 

2 h. T. 

75 

Corn a la southern 

2 h. T. 

125 

*Rice bread with 



Spinach 

2 h. T. 

40 

*Rice bread with 

2 slices 

150 

raisins 

i slice 

75 

*Baking powder 



raisins 



Apple sauce 

2 T. 

100 

biscuits (wheat- 



Oleomargarine 

1 ball 

75 



■-- 

less) 

i 

125 

*Hominy (left over) 





615 

Oleomargarine 

i ball 

75 

molded with 






Baked bananas 

i 

125 

prunes 

av. h. 

190 

- 



*Gingerbread 



Top milk 

X cup 

100 




(commeal) 

i slice 

150 









— 



1015 




• / 


750 









































January 16 

leats Milk 

Cream 

Butter 

Eggs 

Groceries 

|sh 


iigetables 

luit 


.’iscellaneous 





FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPRO 

CALOR1 

*Cheese croquettes 

2 small 

200 

Puree of lima beans 

X cup 

150 

Grapefruit (karo) 

>4 large 

140 

*Pimento sauce 

2 T. 

50 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 

Mashed potatoes 

2 h. T. 

IOO 

Baked haddock 

av. h. 

200 

Cream (thin) 

X cup 

100 

* Yeast corn bread 

i slice 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Sugar (powdered) 



* Orange honey 

i T. 

55 

Sauted apples 

2 slices 

50 

or maple sugar 

1 t. 

25 

*Stuffed tomato 



Ripe olives 

2 

30 

Coffee 

1 cup 

0 

salad 

i tomato 

200 

* Yeast corn bread 

1 slice 

75 

Hot milk 

X cup 

40 

Bread and butter 



or rolls 



Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

IOO 

Pineapple mousse 

2 h. T. 

200 

* Yeast corn bread 

1 slice 

75 



-- 

* Chocolate fruit cake 

1 slice 

175 

Butter or 





780 




nutmargarine 

1 ball 

75 

OR 


— 



1030 



-- 




OR 





550 

Clam chowder 

i cup 

330 




For HEAVY 



Celery 

3 small 


Black bean soup 

X cup 

150 

BREAKFAST, add 




stalks 

10 

*Cheese relish 

i slice 

55 




Ripe olives 

2 

30 

Baked haddock 

av. h. 

200 

Cream (thick) for 



*Yeast corn bread 

i slice 

75 

Egg sauce 

2 T. 

75 

coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Mutton hash 

2 T. 

200 

*Tomato jelly 



Scalloped tomatoes 

2 h. T. 

IOO 

*Oatmeal muffins 

1 

130 

salad 

av. h. 

130 

Spinach 

2 h. T. 

40 

Honey 

1 

IOO 

Bread and 



*Yeast corn bread 

1 slice 

75 



—■ 

nutmargarine 



or rolls 





500 

sandwiches 

i triangle 

IOO 

Orange sherbet 

2 h. T. 

200 

OR 


-- 



— 

* Almond cakes 

1 

35 






750 







OR 


— 



1005 

Bananas 

1 

IOO 




OR 



Rice (steamed) 

2 h. T. 

70 







Top milk 

X cup 

IOO 

*Tomato rarebit 

2 h. T. 

140 




Sugar 

1 t. 

25 

on toast 

i slice 

75 

Sauted butterfish 

av. h. 

200 

Coffee 

1 cup 

0 

Steamed brown 



Mashed potatoes 

2 h. T. 

IOO 

Hot milk 

X cup 

40 

rice 

iX T. 

50 

Creamed onions 

2 h. T. 

75 

Sugar 

1 t. 

25 

Cabbage au gratin 

2 h. T. 

90 

Succotash 

2 h. T. 

IOO 

*Oatmeal muffins 

1 

130 

*Yeast corn bread 

i slice 

75 

*Yeast corn bread 

2 slices 

150 

*Orange marmalade 

1 T. 

IOO 

* Prune butter 

i T. 

45 

Oleomargarine 

1 ball 

75 



-- \ 

*Potato and 



Creamy rice pud- 





59 ° 

celery salad 

av. h. 

215 

ding 

2 h. T. 

200 




*Cottage cheese 



Top milk 

X cup 

IOO 




sandwiches 

i triangle 

IOO 









— 



1000 






790 


l 

/ 











































January 17 


eats 

Ish 

ige tables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


-uit 


[iscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRO 

CALORI 

Creamed oysters 



*Julienne soup 



*Baked apples (karo) 

i large 

200 

and oyster 

2 h. T. 

IOO 

(meatless) 

1 cup 

75 

Hominy 

2 h. T. 

60 

crabs on toast 

i slice 

75 

Toast 

i slice 

75 

Cream (thin) 

Y cup 

IOO 

Potato balls 

5 balls 

IOO 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


Mint jelly 

1 T. 

IOO 

or maple sugar 

1 t. 

25 


stalks 

10 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Hot milk 

X cup 

40 

*Yeast corn bread 

i slice 

75 

* Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Nutmargarine 

i ball 

75 

or rolls 



*Yeast corn bread 

1 slice 

75 

*Baked honey 



* Apple and date 



Butter or 



custard 

K cup 

150 

salad 

av. h. 

275 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

IOO 

Bread and butter 





— 

*Nut molasses bars 

i 

‘tO 

sandwiches 

1 triangle 

IOO 



600 

OR 

• 

755 

OR 


1050 








For HEAVY 









BREAKFAST, add 



Creamed oysters 

2 h. T. 

IOO 

*Julienne soup 






on toast 

i slice 

75 

(meatless) 

1 cup 

75 

Cream (thick) for 



Potato balls 

5 balls 

IOO 

*Cornmeal cheese 



coffee 

1 T. 

70 

Celery 

3 small 


sticks 

2 

IOO 

*Cornmeal and rice 




stalks 

10 

Sirloin steak 

av. h. 

200 

waffles 

1 

235 

Ripe olives 

2 

30 

Bordelaise sauce 

1 T. 

IOO 

Maple sirup 

2 T. 

130 

*Yeast com bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 



— 

Nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 



435 

*Brown Betty 

2 h. T. 

200 

Oyster plant 

2 h. T. 

15 

OR 


— 

Cream (thin) 

X cup 

IOO 

*White sauce 

2 T. 

50 






— 

* Yeast com bread 

1 slice 

75 






765 

or rolls 



*Baked apples (karo) 

1 large 

200 

OR 


— 

*Orange and pine- 



Hominy 

2 h. T. 

60 




apple salad 

av. h. 

210 

Top milk 

Y cup 

IOO 




Bread and 



Sugar 

1 t. 

25 

*Curried bananas 



nutmargarine 



Coffee 

1 cup 

0 

and rice 

av. h. 

170 

sandwiches 

1 triangle 

IOO 

Hot milk 

X cup 

40 

Baked potatoes 

i medium 

IOO 




Sugar 

11. 

25 

Oleomargarine 

i ball 

75 



1040 

French toast 

i slice 

150 

Hearts of lettuce 



OR 



Com sirup 

1 T. 

55 

with *French 









dressing (Wes- 

i small 







655 

oil) 

serving 

IOO 

Sirloin steak 

av. h. 

200 




*Yeast corn bread 

i slice 

75 

Baked potatoes 

1 medium 

IOO 




*Orange honey 

i T. 

55 

Oleomargarine 

1 ball 

75 




*Stewed dried 



Scalloped tomatoes 

2 h. T. 

IOO 




peaches with 



Cora pudding 

2 h. T. 

IOO 




raisins 

av. h. 

145 

*Yeast com bread 

2 slices 

!50 




Top milk 

X cup 

IOO 

Oleomargarine 

1 ball 

75 






— 

*Beet and egg salad 

av. h. 

200 






820 












1000 










t 





























January \8 


eats 


? 


Milk 

Cream 

Butter 

Eggs 

Groceries 


sh 


t 


jgetables 


Euit 


iscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPRO 

CALORI 

Omelet (3 eggs) 

X omelet 

160 

Cream of celery 



Oranges 

1 large 

100 

with 



soup 

X cup 

150 

Commeal mush 

2 h. T. 

80 

Asparagus tips 

2 h. T. 

'So 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

Beets 

2 h. T. 

25 

Roast turkey 

1 slice 

285 

Sugar (powdered) 



*White sauce 

2 T. 

50 

Cranberry sauce 

1 T. 

55 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Grilled sweet pota- 



Coffee 

1 cup 

0 


stalks 

10 

toes 

1 slice 

50 

Hot milk 

X cup 

40 

*Yeast corn bread 

1 slice 

75 

Spinach 

2 h. T. 

40 

Sugar (loaf) 

1 cube 

25 

Honey 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

*Yeast corn bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



*Cocoanut spice 



Cafe parfait 

1 glass 

250 

nutmargarine 

1 ball 

75 

cake 

1 slice 

160 

*War cake 

1 slice 

150 



— 



— 






520 



755 



1085 



— 

OR 



OR 



For HEAVY 









BREAKFAST, add 



Broiled sardines 

3 

125 

Cream of mush- 



Cream (thick) for 



on toast 

1 slice 

75 

room soup 

X cup 

150 

coffee 

1 T. 

70 

Celery 

3 small 


Toast 

i slice 

75 

Fried eggs 

1 

100 


stalks 

10 

Sauted chicken 

av. h. 

200 

^Buckwheat gems 

1 

130 

Potato au gratin 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

Corn pudding 

2 h. T. 

100 



— 

Nutmargarine 

1 ball 

75 

Celery 

3 small 




400 

Prune souffle 

av. h. 

125 


stalks 

10 

OR 


— 

Cream (thin) 

X cup 

100 

*Yeast corn bread 

1 slice 

75 




*Oatmeal maca- 



or rolls 






roons 

I 

65 

*Chocolate ice cream 

2 h. T. 

200 

Oranges 

1 

100 




*Honey cake— 



Commeal mush 

2 h. T. 

80 



750 

Maple filling 

1 slice 

130 

Top milk 

X cup 

100 

OR 


— 




Sugar 

1 t. 

25 






1040 

Coffee 

1 cup 

0 




OR 



Hot milk 

X cup 

40 

Minced beef (left 

av. h. 

150 




Sugar 

I t. 

25 

over) on toast 

x slice 

75 




^Buckwheat gems 

I 

130 

Hashed creamed 



Oranges 

1 

100 

* Apricot butter 

1 T. 

40 

potatoes 

2 h. T. 

100 

Roast chicken 

1 slice 

200 



— 

String beans 

2 h. T. 

40 

*Rice stuffing 

1 h. T. 

35 



540 

Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

40 



-- 

*Yeast corn bread 

1 slice 

75 

*Yeast corn bread 

2 slices 

150 




*Apricot butter 

1 T. 

40 

Oleomargarine 

1 ball 

75 




Caramel junket 

x cup 

100 

Blanc-mange 

2 h. T. 

200 




*Chocolate cake 

x slice 

120 

Top milk 

A cup 

100 






— 

*Chocolate cake 

1 slice 

120 






770 












1020 

t 


































January 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Creamed turkey 



Cream of chicken 



Bananas 

I 

100 

(left over) 

av. h. 

200 

soup with rice 

A cup 

150 

Com flakes 

3 h. T. 

45 

on toast 

i slice 

75 ' 

*Cheese relish 

x slice 

55 

Cream (thin) 

A, cup 

100 

Broiled mush- 



Roast loin of lamb 

1 slice 

200 

Sugar (powdered) 



rooms 

2 h. T. 

40 

Currant jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Roast potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

*Buckwheat bread 

i slice 

75 

Stuffed egg plant 

2 h. T. 

50 

Hot milk 

A cup 

40 

*Apricot butter 

i T. 

40 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

*Apple and nut 



*Yeast com bread 

1 slice 

75 

*Yeast corn bread 

1 slice 

75 

salad 

av. h. 

260 

or rolls 



Butter or 



*Commeal crisps 

3 

30 

Apricot and sago 



nutmargarine 

1 ball 

75 



— 

pudding 

2 h. T. 

150 



— 

OR 


750 

Cream (thin) 

A cup 

100 



485 





1005 

For HEAVY 






OR 



BREAKFAST, add 



*Scalloped rice, 









tomatoes and 






Cream (thick) for 



oysters 

av. h. 

100 

Cream of chicken 



coffee 

1 T. 

70 

Sauted potatoes 

2 h. T. 

75 

soup with barley 

A cup 

150 

Finnan haddock 

av. h. 

160 

Spinach 

2 h. T. 

40 

*Cornmeal cheese 



*Corn flour rolled 



*Buckwheat gems 

i 

130 

sticks 

2 

100 

oats biscuits 



*Apricot butter 

i T. 

40 

*Ragout of mutton 

i slice 


(wheatless) 

1 

125 

*Salad interlachen 

av. h. 

185 

with *hominy 



Honey 

1 T. 

100 

*Boston brown 



balls 

3 balls 

3 i 5 



— 

bread and but- 



Jerusalem arti- 





455 

ter 

i slice 

100 

chokes 

2 h. T. 

25 

OR 


— 



— 

*White sauce 

2 T. 

50 






760 

Cold slaw 

2 h. T. 

70 




OR 


— 

*Yeast com bread 

1 slice 

75 

Bananas 

1 

100 




or rolls 



Oatmeal 

2 h. T. 

50 




Creamy rice pud- 



Top milk 

A, cup 

100 

Creamed chicken 

av. h. 

150 

ding 

2 h. T. 

200 

Sugar 

1 t. 

25 

with brown rice 

ryi T. 

50 

Cream (thin) 

A, cup 

100 

Coffee 

1 cup 

0 

Corn a la south- 






Hot milk 

A cup 

40 

em 

2 h. T. 

125 



1085 

Sugar 

I t. 

25 

Brussels sprouts 

2 h. T. 

30 

OR 



*Corn flour rolled 



*Buckwheat gems 

i 

130 




oats biscuits 



*Fruit butter 

i T. 

65 




(wheatless) 

I 

125 

Sliced bananas 

i 

100 

Cream of com soup 

I cup 

200 

*Fruit butter 

x T. 

65 

Top milk 

X cup 

100 

Irish stew 

av. h. 

250 






— 

Peas 

2 h. T. 

75 



530 



750 

* Yeast com bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Lemon jelly 

yi cup 

100 







Cream sauce 

1 T. 

100 







*Soft molasses 









cookies 

2 

80 









1030 

/ 





























January 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Fish chowder 

i cup 

250 

Compote of fruit, 



Grapefruit (karo) 

A large 

140 

Hashed browned 



(oranges and mar- 

1 orange 

100 

Samp 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

aschino cherries) 

3 cherries 

30 

Cream (thin) 

X A cu p 

100 

Stuffed tomatoes 

i 

100 

Roast duck 

1 slice 

200 

Sugar (powdered) 



*Baking powder 



*Boiled rice stuffing 

x h. T. 

35 

or maple sugar 

11. 

25 

biscuits (wheat- 



Apple sauce 

2 T. 

100 

Coffee 

1 cup 

0 

less) 

i 

125 

Lattice potatoes 

2 h. T. 

75 

Hot milk 

A cup 

40 

Butter or 



Creamed onions 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

Celery 

3 small 


*Hominy bread 

1 slice 

75 

Stewed pineapple 

i slice 



stalks 

10 

Butter or 



2 T. juice 

100 

*Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Almond cakes 

i 

35 

or rolls 








Bavarian cream 

2 h. T. 

135 



540 



760 

Sliced bananas 

y 2 banana 

50 




OR 


— 

^Chocolate cake 

1 slice 

120 

For HEAVY 











*Nut and cheese 



OR 


1005 

BREAKFAST, add 



1 slice 

2 T. 

3 small 

245 

40 

Sliced oranges 
and bananas 
(karo) 

Molded fish 
*Brown nut sauce 
Ripe olives 

Hashed creamed 
potatoes 

y orange 
y 2 banana 

T T 

50 

50 

Cream (thick) for 
coffee 

Soft cooked eggs 

1 T. 

1 

70 

75 

roast 

*Tomato sauce 
Celery 

*Hominy bread 
*Prune butter 
*Indian pudding 
Cream (thin) 

stalks 
i slice 
i T. 
av. h. 

X cup 

10 

75 

45 

300 

100 

av. h. 

2 T. 

2 

2 h.T 

3 ° 

200 

IIO 

30 

xoo 

*Com bread 
* Orange marmalade 

OR 

1 slice 

1 T. 

130 

100 

375 



815 

200 

65 

Mashed yellow tur- 

2 h. T. 

1 slice 

y cup 

3 T. 

1 slice 





OR 

Scrambled eggs 
with creamed 
carrots 

2 h. T. 

2 h. T. 

nips 

*Hominy bread 
or rolls 

Lemon jelly 
* Custard sauce 
*Cocoanut spice cake 

50 

75 

100 

60 

160 

Stewed dried apri¬ 
cots 

Samp 

Top milk 

Sugar 

Coffee 

y cup 

2 h. T. 

X cup 

I t. 

I cup 

200 

60 

100 

25 

0 

Scalloped Jerusa- 





1015 

Hot milk 

y cup 

40 

lem artichokes 

2 h. T. 

85 

OR 


Sugar 

I t. 

25 

*Baking powder 






*Corn bread 

i slice 

130 

biscuits (wheat¬ 
less) 

*Prune butter 
*Oatmeal (left 

over) molded 
with dates 

Top milk 

i 

i T. 

125 

45 

Boiled halibut 

Egg sauce 

Riced potatoes 
Scalloped onions 

av. h. 

2 T. 

2 h. T. 

2 h. T. 

150 

75 

75 

150 

*Prune butter 

1 T. 

45 

625 

av. h. 

A cup 

145 

100 

Sliced tomatoes 
with *French 
dressing (Wesson 

1 

40 






765 

oil) 

1 T. 

65 






*Yeast corn bread 

2 slices 

150 







Oleomargarine 
*Baked honey cus- 

1 ball 

75 







tard 

*Soft molasses 

y cup 

150 







cookies 

2 

80 









1010 



































January 21 


Meats 




Fish 


Vegetables 


Fruit 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Miscellaneous 





WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cheese souffle 

X cup 

150 

Clam broth 

1 cup 

125 

*Baked apples (karo) 

1 large 

200 

Wild rice 

2 T. 

65 

*Boston brown bread 



Puffed rice 

3 h- T. 

30 

Stewed celery 

2 h. T. 

15 

and nutmargarine 

1 slice 

100 

Cream (thin) 

l A cup 

100 

*White sauce 

2 T. 

50 

Delmonico roast of 



Sugar (powdered) 



*Corn bread 

i slice 

130 

beef 

1 slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



*Mushroom sauce 

2 T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

V\ cup 

40 

Macedoine salad 

av. h. 

185 

String beans 

2 h. T. 

40 

Sugar (loaf) 

I cube 

25 

Bread and butter 



Celery 

3 small 


*Hominy bread 

1 slice 

75 

sandwiches 

i triangle 

100 


stalks 

10 

Butter or 





— 

Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 



770 

*Hominy bread 

1 slice 

75 



- - 

OR 



or rolls 





570 




*Poached apples 

av. h. 

165 



—■ 




Cream (thin) 

X cup 

100 




Broiled perch 

av. h. 

200 

*Nut molasses bars 

I 

40 

For HEAVY 



Riced potatoes 

2 h. T. 

75 




BREAKFAST, add 



Stewed celery 

2 h. T. 

15 



1025 




*White sauce 

2 T. 

50 

OR 



Cream (thick) for 



Com bread 

i slice 

130 




coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 




Codfish balls 

1 

100 

*Fruit salad 

av. h. 

150 

Clam chowder 

X cup 

250 

*Rice muffins 

1 

130 

Bread and 



*Commeal crisps 

3 

30 

Honey 

1 T. 

100 

nutmargarine 



Beef a la mode 

av. h. 

200 



— 

sandwiches 

i triangle 

100 

Carrots 

2 h. T. 

40 



400 



— 

Celery 

3 small 


OR 


— 



795 


stalks 

10 




OR 



*Hominy bread 

1 slice 

75 


• 





or rolls 



*Baked apples (karo) 

i large 

200 




Chocolate blanc- 



Hominy 

2 h. T. 

60 

Scalloped fish 



mange 

2 h. T. 

200 

Top milk 

X cup 

100 

(left over) 

av. h. 

200 

Cream (thin) 

X cup 

100 

Sugar 

1 t. 

25 

Boiled potatoes 

i medium 

100 

*Cocoanut spice cake 

1 slice 

160 

Coffee 

1 cup 

0 

*Corn bread 

i slice 

130 




Hot milk 

X cup 

40 

Oleomargarine 

x ball 

75 



1065 

Sugar 

11 . 

25 

*Tomato and 



OR 



*Rice muffins 

I 

130 

celery salad 

av. h. 

200 




Honey 

I T. 

100 

*Cottage cheese 








— 

sandwiches 

i triangle 

100 

Boiled fowl 

av. h. 

200 



680 



— 

Celery sauce 

2 T. 

50 



— 



805 

Cranberry jelly 

1 T. 

50 






— 

Mashed potatoes 

2 h. T. 

100 







Lima beans 

2 h. T. 

100 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apple pie *(rice and 









barley flour pas- 









try) 

av. h. 

300 









1025 































January 22 


Meats 






Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


l 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

• 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIE! 

Scrambled eggs 

2 h. T. 

200 

Cream of mush- 



Oranges 

1 large 

100 

with crab meat 

2 h. T. 

105 

room soup 

A cup 

150 

Oatmeal 

2 h. T. 

50 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

Cream (thin) 

A, cup 

100 

*Hominy bread 

1 slice 

75 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Butter or 



Bordelaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

1 ball 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

*Molasses pudding 

av. h. 

2x5 

Sauted apples 

3 slices 

75 

Hot milk 

A cup 

40 

*Foamy sauce 

1 T. 

65 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 




or rolls 



*Hominy bread 

1 slice 

75 



765 

*01ive and pimento 



Butter or 



OR 


— 

cheese salad 

av. h. 

250 

nutmargarine 

1 ball 

75 




^Boston brown bread 





— 




and butter 

1 slice 

100 



490 

Omelet (3 eggs) 

]/2 omelet 

160 







*Italian tomato 





1020 




sauce 

2 T. 

40 

OR 



For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



Ripe olives 

2 

30 







*Hominy bread 

1 slice 

75 

Cream of com soup 

yi cup 

150 

Cream (thick) for 



*Orange honey 

1 T. 

55 

*Commeal cheese 



coffee 

1 T. 

70 

*Rice molded 



sticks 

2 

100 

Shirred eggs 

1 egg 

100 

with dates 

av. h. 

160 

Roast duck 

1 slice 

200 

French toast 

1 slice 

150 

Cream (thin) 

X cup 

100 

^Potato stuffing 

1 h. T. 

50 

Maple sirup 

2 T. 

130 

*Molasses nut 



Apple sauce 

2 T. 

100 



— 

drop cookies 

1 

115 

Spinach 

2 h. T. 

40 



450 



— 

Asparagus tips 

2 h. T. 

25 

OR 





775 

*White sauce 

2 T. 

50 




OR 



"Hominy bread 

1 slice 

75 







or rolls 



Oranges 

1 

100 




*Pineapple salad 

av. h. 

150 

Oatmeal 

2 h. T. 

50 

Scalloped chicken 

2 h. T. 

250 

Bread and 



Top milk 

X cup 

100 

Hearts of lettuce 



nutmargarine 



Sugar 

I t. 

25 

with *French 



sandwiches 

x triangle 

100 

Coffee 

1 cup 

0 

dressing (Wes- 

1 small 





Hot milk 

A, cup 

40 

son oil) 

serving 

100 



1040 

Sugar 

X t. 

25 

*Rice muffins 

1 

130 

OR 



*Hominy bread 

1 slice 

75 

* Orange honey 

1 T. 

55 




Honey 

1 T. 

100 

*Hominy (left 








— 

over) molded 



Cream of chicken 





515 

with chopped 



soup with rice 

1 cup 

200 




figs 

av. h. 

155 

Beef steak pie (oat- 






Top milk 

A c up 

100 

meal crust) 

av. h. 

200 






— 

Sauted parsnips 

2 halves 

60 


0 




790 

Peas 

2 h. T. 

75 






— 

*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Egg and potato 









salad 

av. h. 

245 









1005 































January 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

''ish 


Vegetables 


'ruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

C 

\PPROX. 

ALORIES 

Grilled sardines 

3 

125 

on toast 

1 slice 

75 

Hashed creamed 



potatoes 

2 h. T. 

100 

Mashed yellow 

2 h. T. 


turnips 

50 

Ripe olives 

2 

30 

Celery 

3 small 


stalks 

10 

♦Barley bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 

Tomato jelly salad 

av. h. 

13 ° 

♦Commeal cheese 



sticks 

2 

100 

770 

OR 



♦Yellow soy bean 



timbales 

1 

250 

♦Brown nut sauce 

2 T. 

no 

Celery 

3 small 


stalks 

10 

♦Barley bread 

1 slice 

75 

Nutmargarine 

1 ball 

75 

Cauliflower 

2 h. T. 

i 5 

♦Hollandaise sauce 

2 T. 

130 

Bread and 
nutmargarine 

1 triangle 


sandwiches 

100 

765 

OR 



Scalloped onions 

av. h. 


with peanuts 

200 

Riced potatoes 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

♦Barley bread 

1 slice 

75 

♦Apricot butter 

1 T. 

40 

♦Apple and nut 

av. h. 

260 

salad 

♦Cottage chees 

x triangle 


sandwiches 

100 


APPROX. 

CALORIES 


Casaba melon 
Kingfish meunier 
Sliced cucumbers 
♦French dressing 
French fried pota- 
potatoes 
Peas 

Stuffed tomatoes 
‘Barley bread 
or rolls 

Orange sherbet 
♦Chocolate maple 
cake 


OR 


Sliced oranges 
and bananas 
(karo) 

Sauted scrod 
Potato balls 
Scalloped corn 
Sliced tomatoes 
with lettuce and 
♦mayonnaise 
♦Barley bread 
or rolls 

Orange and sago 
pudding 
Cream (thin) 


OR 


Baked grayfish 
Caper sauce 
Boiled potatoes 
String beans 
♦Barley bread 
Oleomargarine 
Apple surprise 
Top milk 
Spice cake 


i slice 
av. h. 
av. h. 

1 T. 

2 h. T. 
2 h. T. 


790 


1 

100 

1 slice 

75 

2 h. T. 

200 

1 slice 

160 


100s 

A orange 

50 

A banana 

50 

iT. 

30 

av. h. 

200 

5 balls 

100 

2 h. T. 

100 

av. h. 

150 

1 slice 

75 

2 h. T. 

150 

A cup 

100 


1005 

av. h. 

200 

2 T. 

75 

1 medium 

100 

2 h. T. 

40 

1 slice 

75 

1 ball 

75 

1 large 

225 

X cup 

100 

1 slice 

150 


BREAKFAST FOR NEXT 
DAY 


40 

200 

15 

65 

75 

75 


PORTION 


Stewed prunes 

Riced (steamed) 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Barley bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Scrambled eggs 
♦Southern spoon 
corn bread 

Butter or 

nutmargarine 


OR 


Stewed prunes 

Rice (steamed) 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

‘Barley bread 
♦Apricot butter 


1040 


4 with 2 
T. juice 
2 h. T. 

X cup 

1 t. 

1 cup 
X cup 
i cube 
1 slice 

ball 


iT. 

2 h. T. 

2 h. T. 

1 ball 


4 with 2 
T. juice 
2 h. T. 

A cup 
1 t. 

I cup 
A cup 
11 . 
i slice 
1 T. 








































January 24 


/[eats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


egetables 


ruit 


liscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX 



CALORIES 



CALORIES 

DAY 


CALORIE 

White perch 



Broiled mush- 



Grapefruit (karo) 

X large 

140 

(sauted) 

av. h. 

200 

rooms 

2 h. T. 

40 

Hominy 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

on toast 

1 slice 

75 

Cream (thin) 

x cup 

100 

*Barley bread 

i slice 

75 

*Cornmeal crisps 

3 

30 

Sugar (powdered) 

11. 


Butter or 


Roast capon 

1 slice 

200 

or maple sugar 

25 

nutmargarine 

i ball 

75 

* Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

*Baked apple 


Potato croquettes 

1 

100 

Hot milk 

X cup 

40 

stuffed with 



Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 

raisins and nuts 



Ripe olives 

2 

30 

*Barley bread 

1 slice 

75 

(karo) 

i medium 

225 

*Barley bread 

1 slice 

75 

Butter or 

1 ball 


*Spice cake 

i slice 

150 

or rolls 



nutmargarine 

75 



*Pineapple and apple 





-. 



800 

salad 

av. h. 

200 



540 

OR 


— 

Cream cheese 

Bread and butter 

av. h. 

100 




Salmi of duck 

av. h. 

200 

sandwiches 

1 triangle 

100 

For HEAVY 
BREAKFAST, add 








Apple sauce 
Lattice potatoes 

2 T. 

2 h. T. 

100 

75 

OR 


1010 

Cream (thick) for 






1 T. 


Brussels sprouts 

2 h. T. 

30 




coffee 

70 

*Barley bread 

i slice 

75 

Cream of tomato 



Buckwheat cakes 

3 

210 

Nutmargarine 

i ball 

75 

soup 

X cup 

150 

Maple sirup 

2 T. 

130 

Sliced bananas 

y banana 

50 

*Cheese relish 

1 slice 

55 



■- 

Cream (thin) 

X cup 

100 

Fried scallops 

2 h. T. 

150 

OR 


410 

*Pecan cakes 

i 

105 

*Tartare sauce 

x T. 

100 


— 



Scalloped potatoes 

2 h. T. 

100 






810 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 



Bananas 

1 

100 




* Apple and date 



Hominy 

2 h. T. 

60 




salad 

av. h. 

275 

Top milk 

X cup 

100 

*Baked hominy 



Bread and 



Sugar 

1 t. 

25 

and cheese 

2 h. T. 

135 

nutmargarine 


100 

Coffee 

1 cup 

0 

*Pimento sauce 

2 T. 

5 o 

sandwiches 

1 triangle 


Hot milk 

X cup 

40 

Stuffed potatoes 
Creamed com 
*Barley bread 

1 medium 

2 h. T. 
i slice 

100 

85 

75 



1005 

Sugar 

Fried commeal 
mush 

I t. 

25 

OR 



i slice 

100 

*Fruit butter 

x T. 

65 




Maple sirup 

1 T. 

65 

Shced oranges 

i 

100 

Scalloped oysters 

2 h. T. 

200 



— 

* Spice cake 

i slice 

150 

Baked potatoes 

1 medium 

100 



5 i 5 



760 

Oleomargarine 
Cauliflower au 

1 ball 

75 






gratin 

2 h. T. 

80 







Shced tomatoes 

1 

40 







with *French 









dressing (Wesson 
oil) 

1 T. 

65 







*Barley bread 

2 slices 

150 







Oleomargarine 
*Cheese and nut 

1 bah 

75 







salad 

av. h. 

225 









1010 










































January 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

?ish 


Vegetables 


j 

Mt 


Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 


Chicken salad 
Ripe olives 
*Barley bread 
Butter or 

nutmargarine 
Blanc-mange 
with brandied 
peaches 

*Oatmeal maca¬ 
roons 


OR 


Stuffed eggs 
*White sauce 
Mashed potatoes 
Peas 
Celery 

Ripe olives 
*Barley bread 
Nutmargarine 
Caramel custard 
*Pecan cakes 


OR 


Codfish cakes 
*Tomato sauce 
Scalloped onions 
Spinach 
*Barley bread 
Oleomargarine 
Floating island 
*Cocoanut spice 
cake 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

av. h. 

250 

Bisque of oysters 

Va, cup 

200 

*Baked apples (karo) 

3 

45 

Toast 

i slice 

75 

Commeal mush 

i slice 

75 

Roast saddle of 



Cream (thin) 



mutton 

1 slice 

200 

Sugar (powdered) 

i ball 

75 

Mint sauce 

2 T. 

10 

or maple sugar 

2 h. T. 

200 

Sweet potatoes 



Coffee 



southern style 

2 h. T. 

125 

Hot milk 

yi cup 

50 

Squash 

2 h. T. 

25 

Sugar (loaf) 



Celery 

3 small 


*Barley bread 

X 

65 


stalks 

10 

Butter or 



*Barley bread 

1 slice 

75 

nutmargarine 


760 

or rolls 





— 

Bombe glace 

av. h. 

200 




*Honey cake—maple 






filling 

1 slice 

130 


I 

105 




For HEAVY 

2 T. 

50 



1050 

BREAKFAST, add 

2 h. T. 

100 

OR 




2 h. T. 

75 




Cream (thick) for 

3 small 





coffee 

stalks 

10 

Bisque of oysters 

yi cup 

200 

Corned beef hash 

2 

30 

*Commeal cheese 



^Quaker muffins 

I slice 

75 

sticks 

2 

100 

Honey 

i ball 

75 

Roast leg of lamb 

i slice 

200 


y 2 cup 

150 

Mint sauce 

x T. 

5 


i 

105 

Roast potatoes 

x medium 

100 

OR 



Squash 

2 h. T. 

25 



775 

*Barley bread 

1 slice 

75 




or rolls 



*Baked apples (karo) 



*Coffee ice cream 

2 h. T. 

200 

Cornmeal mush 



*War cake 

1 slice 

150 

Top milk 

i 

100 




Sugar 

2 T. 

40 



1055 

Coffee 

2 h. T. 

150 

OR 



Hot milk 

2 h. T. 

40 




Sugar 

i slice 

75 




* Quaker muffins 

i ball 

75 

Roast leg of mutton 

1 slice 

200 

*Orange marmalade 

Yt cup 

135 

Mint sauce 

i T. 

5 




Roast potatoes 

1 medium 

100 


i slice 

160 

String beans 

2 h. T. 

40 



-—- 

*Barley bread 

2 slices 

150 



775 

Oleomargarine 

1 ball 

75 



— 

Chocolate blanc- 




\ 


mange 

2 h. T. 

200 




Top milk 

Va, cup 

100 




*Cocoanut spice cake 

i slice 

160 




1 


1030 



PORTION 


1 large 

2 h. T. 
}i cup 

i t. 
i cup 
X cup 
i cube 
i slice 

i ball 


1 T. 

2 h. T. 
r 

i T. 


1 large 

2 h. T. 
yi Cup 
i t. 

i cup 
X cup 
11 . 
i 

i T. 





























January 26 


Meats 


Milk 

Cream 

Butter 


Groceries 


? ish 


Vegetables 


'ruit 


liscellaneous 



MONDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Poached eggs 



Clear turkey soup 

1 cup 

50 

Oranges 

1 large 

100 

with spinach 

av. h. 


with custard 

i T. 

50 

Corn flakes 

3 h. T. 

45 

on toast 

i slice 

75 

*Cheese relish 

1 slice 

55 

Cream (thin) 

% cup 

100 

Lyonnaise pota- 



Porterhouse steak 

av. h. 

200 

Sugar (powdered) 



toes 

2 h. T. 

75 

*Beamaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

*Quaker muffins 

i 

130 

Fried potato balls 

5 balls 

100 

Coffee 

1 cup 

0 

Butter or 



Artichokes bottoms 

av. h. 

50 

Hot milk 

Va, cup 

40 

nutmargarine 

i ball 

75 

Peas 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

*Pineapple and 



Celery 

3 small 


*Barley bread 

1 slice 

75 

cheese salad 

av. h. 

200 


stalks 

10 

Butter or 


1 

Bread and butter 



*Barley bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 

or rolls 








— 

Creme aux fruits 

2 h. T. 

150 



485 



770 

*Cocoanut spice cake 

1 slice 

160 




OR 














1075 

For HEAVY 






OR 



BREAKFAST, add 



Minced lamb 

av. h. 

150 







on toast 

i slice 

75 




Cream (thick) for 



Sauted bananas 

yi banana 

75 

* Consomme (meat- 



coffee 

1 T. 

70 

*Quaker muffins 

i 

130 

less) 

1 cup 

50 

Codfish balls 

1 

100 

*Prune butter 

i T. 

45 

with custard 

1 T. 

50 

*Potato flour and 



^Potato and celery 



*Cornmeal crisps 

3 

30 

barley muffins 

1 

100 

salad 

av. h. 

215 

Corned beef 

1 slice 

200 

Damson jam 

1 T. 

100 

*Commeal cheese 



Boiled potatoes 

1 medium 

100 



— 

sticks 

2 

100 

Scalloped onions 

2 h. T. 

150 



370 



— 

Mashed turnips 

2 h. T. 

50 

OR 





790 

Cold slaw 

2 h. T. 

70 




OR 



*Barley bread 

1 slice 

75 







or rolls 



Oranges 

X 

100 




Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 

Cold sliced mut- 



Cream (thin) 

X cup 

100 

Top milk 

% cup 

100 

ton (left over) 

i slice 

150 




Sugar 

11. 

25 

*Spinach and egg 





1000 

Coffee 

I cup 

0 

salad 

av. h. 

145 

OR 



Hot milk 

% cup 

40 

^Quaker muffins 

z 

130 




Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




*Barley bread 

1 slice 


*Dried apricot 



*Tamale pie 

av. h. 

350 

Honey 

x T. 

100 

tapioca 

2 h. T. 

150 

Hashed creamed 





— 

Top milk 

V\ cup 

100 

potatoes 

2 h. T. 

100 



515 



— 

Peas 

2 h. T. 

75 



— 



750 

Ripe olives 

2 

30 






— 

*Barley bread 

2 slices 

150 



■1 




Oleomargarine 

1 ball 

75 



11 




*Rice molded with 









grated pineapple 

av. h. 

130 







Top milk 

V\ cup 

100 





/ 




1010 





























January 27 


leats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


r ege tables 


fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Boiled salmon 

av. h. 

100 

*Consomme (meat- 



Stewed primes 

4 with 2 


*Hollandaise 



less) 

1 cup 

50 


T. juice 

200 

sauce 

2 T. 

130 

Toast 

i slice 

75 

Samp 

2 h. T. 

60 

Hashed creamed 



Roast turkey 

1 slice 

285 

Cream (thin) 

cup 

100 

potatoes 

2 h. T. 

100 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



String beans 

2 h. T. 

40 

*Cranberry sauce 

1 T. 

55 

or maple sugar 

1 t. 

25 

*Buckwheat bread 

1 slice 

75 

Grilled sweet pota- 



Coffee 

1 cup 

0 

Butter or 



toes 

2 slices 

100 

Hot milk 

Ya cup 

40 

nutmargarine 

1 ball 

75 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

1 cube 

25 

* Apple tapioca 

2 h. T. 

150 

Celery 

3 small 


*Buckwheat bread 

1 slice 

75 

Cream (thin) 

Ya cup 

100 


stalks 

10 

Butter or 





— 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



770 

or rolls 





—■ 

OR 



Coffee mousse 

2 h. T. 

190 



600 




*Oatmeal wafers 

1 

100 



— 

Omelet (3 eggs) 

>2 omelet 

160 



1005 

For HEAVY 



Peas 

2 h T. 

75 

OR 



BREAKFAST, add 



Hashed creamed 









potatoes 

2 h. T. 

100 




Cream (thick) for 



Celery 

3 small 


Split pea soup 

^4 cup 

125 

coffee 

1 T. 

70 


stalks 

10 

*Commeal cheese 



Soft cooked eggs 

1 

75 

*Buckwheat bread 

1 slice 

75 

sticks 

2 

100 

*Corn muffins 

1 

130 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 

*Orange marmalade 

1 T. 

100 

*Jellied apples 

av. h. 

165 

Egg sauce 

2 T. 

75 



— 

Cream (thin) 

X cup 

100 

Boiled potatoes 

1 medium 

100 



375 

* Almond cakes 

1 

35 

String beans 

2 h. T. 

40 

OR 


— 




Scalloped tomatoes 

2 h. T. 

100 






765 

^Buckwheat bread 

1 slice 

75 




OR 



or rolls 



Stewed primes 

4 with 2 





Spanish cream 

2 h. T. 

50 


T. juice 

200 




Cream (thin) 

X cup 

100 

Samp 

2 h. T. 

60 

*Samp baked with 



*Almond cakes 

1 

35 

Top milk 

Ya cup 

100 

cheese 

av. h. 

200 




Sugar 

1 t. 

25 

*Tomato sauce 

2 T. 

40 



1000 

Coffee 

1 cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

Ya cup 

40 

*White sauce 

2 T. 

50 




Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 




*Com muffins 

1 

130 

*Buckwheat bread 

1 slice 

75 

Split pea soup 

1 cup 

150 

*Prune butter 

1 T. 

45 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 




Junket 

Y2 cup 

100 

Egg sauce 

2 T. 

75 



625 

Top milk 

y cup 

100 

Boiled potatoes 

1 medium 

100 



— 

*Oatmeal cookies 

z 

135 

Spinach 

2 h. T. 

40 







*Buckwheat bread 

2 slices 

150 






800 

Oleomargarine 

1 ball 

75 






— 

Apple snow 

2 h. T. 

50 







* Custard sauce 

3 T. 

60 

r 






*Oatmeal cookies 

1 

135 









1035 

% 





























January 28 


leats Milk 

Cream 

Butter 

Eggs 

Groceries 

'ish 


Vegetables 


?ruit 


i 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

appro: 

CALORI 

Turkey (creamed) 

av. h. 

200 

Cream of asparagus 



Grapefruit (karo) 

X large 

140 

Sweet potato 



soup 

X cu p 

150 

Minute tapioca 

2 h. T. 

60 

croquettes 

i 

150 

*Corameal cheese 



Cream (thin) 

A cup 

100 

* Cranberry sauce 

x T. 

55 

sticks 

2 

100 

Sugar (powdered) 



*Corn muffins 

i 

130 

Beef tongue with 

1 slice 

75 

or maple sugar 

1 t. 

25 

Butter or 



* tomato sauce 

2 T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Potato au gratin 

2 h. T. 

100 

Hot milk 

X cup 

40 

Alligator pear 



Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

salad 

av. h. 

75 

Cold slaw 

2 h. T. 

70 

*Buckwheat bread 

1 slice 

75 

*French dressing 

i T. 

65 

Ripe olives 

2 

30 

Butter or 



*Commeal crisps 

3 

30 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 





— 



780 

*Baked honey cus- 





540 

OR 


— 

tard 

A cup 

150 



-- 




*Chocolate fruit cake 

I slice 

175 

For HEAVY 









BREAKFAST, add 



Boiled salmon 





1005 




(canned) 

av. h. 

100 

OR 



Cream (thick) for 



*Hollandaise 






coffee 

1 T. 

70 

sauce 

2 T. 

130 




Fried halibut or 



Mashed potatoes 

2 h. T. 

100 

Cream of asparagus 



creamed codfish 

av. h. 

I2C 

Spinach 

2 h. T. 

40 

soup 

A cup 

150 

*Baking powder 



Celery 

3 small 


Toast 

i slice 

75 

biscuits (wheat- 




stalks 

10 

Beef stew with 



less) 

1 

125 

*Com muffins 

i 

130 

vegetables 

av. h. 

250 

Honey or brown 



Nutmargarine 

i ball 

75 

Cora a la southern 

2 h. T. 

125 

sugar sirup 

1 T. 

100 

*Grapefruit salad 

av. h. 

135 

*Buckwheat bread 

1 slice 

75 



—. 

*French dressing 



or rolls 





415 

*Commeal crisps 

3 

30 

Coffee custard 

A cup 

150 

OR 





— 

*Chocolate fruit cake 

i slice 

175 






750 







OR 


— 



1000 

Bananas 

1 

100 




OR 



Commeal mush 

2 h. T. 

80 







Top milk 

X cup 

100 

Boiled salmon 






Sugar 

I t. 

25 

(canned) 

av. h. 

100 

Beef loaf 

1 slice 

200 

Coffee 

1 cup 

0 

Caper sauce 

2 T. 

75 

*Brown nut sauce 

2 T. 

no 

Hot milk 

X cup 

40 

Mashed potatoes 

2 h. T. 

xoo 

Scalloped onions 

2 h. T. 

150 

Sugar 

I t. 

25 

*Com muffins 

i 

130 

Cold slaw 

2 h. T. 

70 

*Baking powder 



Oleomargarine 

i ball 

75 

*Buckwheat bread 

2 slices 

150 

biscuits (wheat- 



*Beet and egg 



Oleomargarine 

1 ball 

75 

less) 

I 

125 

salad 

av. h. 

200 

*Samp (left over) 



*Orange marmalade 

I T. 

100 

*Cottage cheese 



molded with * 





-- 

sandwiches 

i triangle 

100 

dates 

av. h. 

165 



595 



— 

Top milk 

X cup 

100 






780 







- 





1020 






























January 29 


[eats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


egetables 


'ruit 



Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER, 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Cold tongue 

2 slices 

150 

Clams 

6 clams 

100 

*Baked apples (karo) 

ilarge 

200 

*Cheese and olive 



*Boston brown bread 



Oatmeal 

2 h. T. 

50 

salad 

av. h. 

200 

and butter 

1 slice 

100 

Cream (thin) 

A cup 

100 

*Baking powder 



Boiled leg of mutton 

1 slice 

200 

Sugar (powdered) 



biscuits (wheat- 



Caper sauce 

2 T. 

75 

or maple sugar 

1 t. 

25 

less) 

i 

125 

Mashed potatoes 

2 h. T. 

100 

Coffee 

1 cup 

0 

Butter or 



Peas 

2 h. T. 

75 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

Steamed cabbage 



Sugar (loaf) 

1 cube 

25 

*Lemon ice 

2 h. T. 

100 

au gratin 

2 h. T. 

90 

*Buckwheat bread 

1 slice 

75 

*Pecan cakes 

i 

105 

Celery 

3 small 


Butter or 





— 


stalks 

10 

nutmargarine 

x ball 

75 



755 

*Buckwheat bread 

1 slice 

75 



— 

OR 



or rolls 





590 




*Endive salad with 





— 




*Russian dressing 

av. h. 

IIO 




*Creamed cheese 



Bread and butter 



For HEAVY 



and eggs 

av. h. 

160 

sandwiches 

1 triangle 

100 

BREAKFAST, add 



on toast 

i slice 

75 







Potato cakes 

i 

50 



1035 

Cream (thick) for 



*Baking powder 



OR 



coffee 

i T. 

70 

biscuits (wheat- 






Scrambled eggs 

2 h. T. 

200 

less) 

i 

125 




Fried mush 

1 slice 

100 

Nutmargarine 

i ball 

75 

Clams 

6 clams 

100 

Maple sirup 

2 T. 

130 

Junket 

]/2 cup 

100 

*Boston brown bread 





— 

* Chocolate fruit 



and nutmargarine 

1 slice 

100 



500 

cake 

i slice 

175 

Mutton chops 

2 

200 

OR 


— 



— 

Currant jelly 

x T. 

100 






760 

Sauted bananas 

A 

75 




OR 


— 

Beets 

2 h. T. 

50 

*Baked apples (karo) 

1 large 

200 




*Buckwheat bread 

1 slice 

75 

Oatmeal 

2 h. T. 

50 




or rolls 



Top milk 

A, cup 

100 

*Pimento and 



*Pineapple and 



Sugar 

1 t. 

25 

cheese roast 

i slice 

200 

cheese salad 

av. h. 

200 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

Bread and butter 



Hot milk 

A cup 

40 

Brussels sprouts 

2 h. T. 

30 

sandwiches 

1 triangle 

100 

Sugar 

I t. 

25 

Sauted eggplant 

i slice 

30 




*Buckwheat bread 

i slice 

75 

*Baking powder 





1000 

*Fruit butter 

1 T. 

65 

biscuits (wheat- 



OR 






less) 

i 

125 






580 

*Fruit butter 

i T. 

65 






— 

*Commeal (left 



Grapefruit 

A large 

125 




over) molded 



*Irish stew 

av. h. 

250 




with chopped 



*Cornmeal dump- 






figs 

av. h. 

160 

lings 

1 

140 




Top milk 

X cup 

100 

*Buckwheat bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






750 

*Apple and nut 








— 

salad 

av. h. 

260 









1000 









































January 30 


leats 





r egetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


'ruit 


vliscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Crab flakes on 

2 h. T. 

105 

Split pea soup 

X cup 

125 

Oranges 

1 large 

IOO 

toast 

i slice 

75 

Toast 

x slice 

75 

Rice (steamed) 

2 h. T. 

70 

♦White sauce 

2 T. 

50 

Boiled striped bass 

av. h. 

150 

Cream (thin) 

X cup 

IOO 

Scalloped pota- 



Caper sauce 

2 T. 

75 

Sugar (powdered) 



toes 

2 h. T. 

100 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Sauted apples 

2 slices 

50 

Stuffed tomatoes 

1 

IOO 

Coffee 

1 cup 

0 

Celery 

3 small 


♦Rice bread 

1 slice 

75 

Hot milk 

X cup 

40 


stalks 

10 

or rolls 



Sugar (loaf) 

i cube 

25 

Rice bread 

i slice 

75 

Bavarian cream 

2 h. T. 

135 

♦Rice bread 

1 slice 

75 

Butter or 



with stewed fresh 

X slice 


Butter or 



nutmargarine 

i ball 

75 

pineapple 

2 T. juice 

65 

nutmargarine 

1 ball 

75 

*Coffee jelly 

X cup 

40 

♦War cake 

1 slice 

150 



—■ 

♦Custard sauce 

3 T. 

6o 






5io 

♦Soft honey cake 

i slice 

II 5 



1050 







OR 


-— - — 

For HEAVY 





755 




BREAKFAST, add 



OR 












Lentil soup 

X cup 

125 

Cream (thick) for 






Toast 

i slice 

75 

coffee 

1 T. 

70 

Creamed oysters 

2 h. T. 

IOO 

Boiled codfish 

av. b. 

175 

Stewed kidneys 

2 T. 

115 

on toast 

i slice 

75 

Egg sauce 

2 T. 

75 

♦Barley rice muffins 

1 

130 

Lyonnaise 



Potato balls 

5 balls 

IOO 

♦Orange marmalade 

1 T. 

IOO 

potatoes 

2 h. T. 

75 

Sliced cucumbers 

av. h. 

15 



— 

Celery 

3 small 


♦French dressing 

1 T. 

65 



415 


stalks 

10 

♦Rice bread 

1 slice 

75 

OR 


— 

♦Rice bread 

i slice 

75 

or rolls 






Nutmargarine 

x ball 

75 

♦Cottage pudding 

av. h. 

200 




Blanc-mange 

2 h. T. 

200 

♦Lemon sauce 

2 T. 

IOO 

Oranges 

1 

IOO 

♦Maple sauce 

i T, 

6o 




Rice (steamed) 

2 h. T. 

70 

♦Pecan cakes 

i 

105 



1005 

Top milk 

X cup 

IOO 



— 

OR 



Sugar 

I t. 

25 

« 


775 




Coffee 

1 cup 

0 

OR 


— 




Hot milk 

X cup 

40 




Boiled codfish 

av. h. 

175 

Sugar 

11. 

25 




♦White sauce 

2 T. 

50 

♦Barley rice muffins 

I 

130 

♦Yellow soy bean 



Riced potatoes 

2 h. T. 

75 

Honey 

I T. 

IOO 

timbales 

i 

250 

Corn k la southern 

2 h. T. 

125 



— 

♦White sauce 

2 T. 

5 o 

Sliced tomatoes 

1 

40 



590 

♦Rice bread 

i slice 

75 

♦French dressing 






♦Orange honey 

i T. 

55 

(Wesson oil) 

1 T. 

65 




♦Stewed apricots 



♦Rice bread 

2 slices 

150 




with raisins 

av. h. 

145 

Oleomargarine 

i ball 

75 




Top milk 

X cup 

100 

Apple and sago pud- 






♦Indian meal 



ding 

2 h. T. 

150 




doughnuts 



Top milk 

A cup 

IOO 




(commeal) 

i 

95 









— 



1005 






770 





















































January 3t 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



Ibousebolb Expenses 

Wages 

Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

* 

Ice 

Miscellaneous 




TOTAL: 







jfebruat^ 





Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 

Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Commeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


(3rocer\> %let 


Cocoa 

Fruits (dried )—Continued 

Polishes 

Cocoanut 

Figs 

Brass 

Coffee 

Prunes 

Nickel 

Peaches 

Shoe 

Colorings 

Pears 

Silver 

Condensed milk 

Cord 

Raisins 

Pyro 

Cornstarch 

Gelatine 

Raisins 

Cotto 

Ginger ale 

Rennet 

Cottolene 

Grape juice 

Rice 

Cottonseed oil 

Brown 

Wild 

Cream of tartar 

Honey 

Crisco 


Sago 

Crystallose 

Jam 

Salad dressing 

Currants 

Jelly 

Salt 

Freezing 

Dates 

Karo (white) 

Kitchen 

Table 

Doilies 

Karo (dark) 

Sapolio 

Soap 

Dried egg powder 

Kitchen bouquet 

Dried milk powder 


Laundry 


Lentils 

Toilet 


Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
Ripe 


Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of mil k 
Simp 
Com 
Maple 

Tapioca 

Tea 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


Market Xiet 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 


Crabs 
Flounder 
Green turtle 
Haddock 
Halibut 


Kingfish 

Lobsters 

Mackerel 

Spanish 

Snapping 


Oysters 
Perch 
Pompano 
Red snapper 
Salmon 


Scallops 
Scrod 
Sea bass 
Sea trout 
Shad 


Shad roe 

Shrimps 

Smelts 

Terrapin 

Trout 


Turbot 

Weakfish 

Whitefish 

Whitebait 

Whiting 


BEEF 


Chopped beef 

Corned beef 

Filet 

Rib roast 

Smoked tongue 

Chuck steak 

Delmonico roast 

Porterhouse 

Round steak 

Sirloin steak 

for stew 

“ steak 

roast and steak Shin of beef 

Ox tail 

GAME 

Tenderloin 

Top sirloin roast 

Canvasback duck 

Partridge 


Rabbit 

Venison 

Grouse 

Mallard duck 

Pheasant 

Quails 

LAMB 

Redhead duck 

Snipe 

Woodcocks 

Breast of lamb 

French chops 


Lamb’s kidneys 

Saddle of mutton 

Crown roast 

Hindquarter lamb 


Lamb’s liver 

Shoulder of lamb 

Forequarter lamb 

Lamb cutlets 

*PORK 

Leg of lamb 

Side of lamb 

Bacon 

Pork chops 


Salt pork 

Sausage meat 

Fresh ham 

Roast pork 

POULTRY 

Sausage links 

Smoked ham 

Broilers 

Chicken 

Fowl 

Guinea fowl 

Squab 

Capon 

Duck 

Goose 

Gosling 

Pigeon 

Turkey 


Calf’s liver 


Loin of veal 


*VEAL 

Shoulder of veal 
Sweetbreads 


Veal cutlet 


Veal stew 




VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 
Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 
Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats, 
are plentiful later they may be substituted for other meats in the menus. 


If they 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried oysters 

6 

225 

Grapefruit 

A large 

125 

Bananas 

1 

100 

♦Tomato sauce 

2 T. 

40 

Honey 

1 t. 

35 

Hominy 

2 h. T. 

60 

Hashed creamed 



Filet of beef 

1 filet 

200 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



*Corn muffins 

i 

130 

Sauted bananas 

X 

75 

or maple sugar 

1 t. 

25 

Butter or 



Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Salted pecan nuts 

8 

80 

Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

15 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Hollandaise 



or rolls 



♦Rice bread 

1 slice 

75 

sauce 

2 T. 

130 

♦Clarified apples with 



Butter or 



*Cheese relish 

i slice 

55 

rice 

2 h. T. 

135 

nutmargarine 

1 ball 

75 

« 



Cream (thin) 

A cup 

100 



— 



770 

♦Chocolate cake 

1 slice 

120 



500 

OR 








— 






1025 







OR 



For HEAVY 



Fish timbales 

i 

150 




BREAKFAST, add 



*Tomato sauce 

2 T. 

40 







Hashed browned 



Cream of spinach 



Cream (thick) for 



notatoes 

2 h. T. 

75 

soup 

A CUp 

125 

coffee 

1 T. 

70 

String beans 

2 h. T. 

40 

♦Cornmeal crisps 

3 

30 

♦Cornmeal and 



*Corn muffins 

i 

130 

Porterhouse steak 

av. h. 

200 

rice waffles 

1 

235 

Nutmargarine 

x ball 

75 

French fried pota- 



Maple sirup 

2 T. 

130 

♦Asparagus salad 

5 stalks 

25 

toes 

2 h. T. 

75 



1 

*French dressing 

2 T. 

130 

Carrots with 

2 h. T. 

i 5 



435 

*Corameal cheese 



♦white sauce 

2 T. 

50 

OR 


— 

sticks 

2 

100 

Celery 

3 small 







— 


stalks 

10 






7 6 5 

♦Rice bread 

1 slice 

75 

Bananas 

1 

100 

OR 



or rolls 



Homipy 

2 h. T. 

60 




Baked apple sur- 



Top milk 

yi cup 

100 




prise 

1 large 

225 

Sugar 

1 t. 

25 

♦Fish chowder (left 



Cream (thin) 

A cup 

100 

Coffee 

1 cup 

0 

over) 

i cup 

250 

♦Pecan cakes 

1 

105 

Hot milk 

A cup 

40 

♦Rice bread 

x slice 

75 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 



1010 

French toast 

i slice 

150 

♦Apple and date 



OR 



Corn sirup 

1 T. 

55 

salad 

av. h. 

275 






~ — 

Cottage cheese 








555 

sandwiches 

i triangle 

100 

Cream of spinach 





— 



— 

soup 

A cup 

125 






775 

Hamburg steaks 

av. h. 

200 







Fried oxxions 

2 T. 

30 







Mashed potatoes 

2 h. T. 

100 







Cabbage au gratin 

2 h. T. 

90 







♦Rice bread 

2 slices 

• 150 




/ 



Oleomargarine 

1 ball 

75 

• 






♦Rice (left over) 









molded with 









grated pineapple 

av. h. 

130 







Top milk 

yi cup 

100 






1 



1000 































jfebruar^ l 


Meats 


Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


* 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Salmon cutlets 

i 

150 

Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

y large 

140 

*Anchovy butter 


"Cheese relish 

i slice 

55 

Commeal mush 

2 h. T. 

80 

(nutmargarine) 

i 7 . 

25 

Roast capon 

1 slice 

200 

Cream (thin) 

X cup 

100 

*Vegetable aspic 


"Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 


salad 

av. h. 

170 

Stewed celery 

2 h. T. 

15 

or maple sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

"White sauce 

2 T. 

5 o 

Coffee 

1 cup 

0 

Butter or 


Lima beans 

2 h. T. 

100 

Hot milk 

y cup 

40 

nutmargarine 

i ball 

75 

Hearts of lettuce 



Sugar (loaf) 

i cube 

25 

Floating island 

y* cup 

135 

with *French 

1 small 


*Rice bread 

1 slice 

75 

*Commeal ginger- 

dressing 

serving 

100 

Butter or 


bread 

i slice 

150 

*Rice bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



or rolls 





780 

*Vanilla ice cream 

2 h. T. 

200 



560 

OR 


— 

*Honey cake with 





French lamb 



butterscotch fill¬ 
ing 

1 slice 

130 

For HEAVY 










chops 

Lattice potatoes 

2 

2 h. T. 

200 

75 

OR 


1060 

BREAKFAST*, add 






Cream (thick) for 



*Tomato jelly 



salad with 



Tomato soup (clear) 

1 cup 

100 

coffee 

x T. 

70 

mayonnaise 

av. h. 

130 

*Cornmeal cheese 



Omelet (3 eggs) 

y omelet 

160 

*Rice bread 

i slice 

75 

sticks 

2 

100 

*Buckwheat gems 

1 

130 

Nutmargarine 

i ball 

75 

Roast chicken 

1 slice 

200 

Strawberry jam 

1 T. 

100 

Floating island 

y cup 

135 

"Boiled rice stuffing 

1 h. T. 

35 


— 

*Oatmeal wafers 

i 

100 

Stewed celery 

2 h. T. 

15 



460 



— 

*White sauce 

2 T. 

50 

OR 


— 



790 

Lettuce with 

x small 




OR 



*French dressing 

serving 

100 







*Rice bread 

1 slice 

75 

Stewed dried apri- 






or rolls 


200 

cots 

y cup 

200 

Scrambled eggs 

2 h. T. 

200 

*Pistachio ice cream 

2 h. T. 


Commeal mush 

2 h. T. 

80 

with string 



*Honey cake—but- 



Top milk 

y cup 

100 

beans 

2 h. T. 

40 

terscotch filling 

1 slice 

130 

Sugar 

11. 

25 

Scalloped pota- 





Coffee 

1 cup 

0 

toes 

2 h. T. 

100 

OR 


1005 

Hot milk 

y cup 

40 

*Rice bread 

i slice 

75 


Sugar 

11. 

25 

*Apricot butter 

i T. 

40 




*Buckwheat gems 

1 

130 

Chocolate custard 
*Mnlassps nnt 

2 h. T. 

200 

Tomato soup (clear) 

1 cup 

100 

* Apricot butter 

1 T. 

40 

drop cookies 

i 

115 

Fricassee of chicken 
Mashed potatoes 

av. h. 

2 h. T. 

200 

100 



640 



770 

Hearts of lettuce 





' ' 



with *French 
dressing (Wesson 

1 small 









oil) 

serving 

100 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Orange jelly 

y cup 

100 







*Custard sauce 
*Molasses nut drop 

3 T. 

60 



u 




cookies 

1 

115 









1000 





































jfebruarg 2 


!eats 


ish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


egetables 

■ 

ruit 


Miscellaneous 




MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPRC 



CALORIES 



CALORIES 

DAY 


CALOR 

Curried chicken 

av. h. 

150 

Chicken gumbo 



*Baked apples (karo) 

i large 

200 

with brown rice 

T. 

50 

soup 

x cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 

*Beamaise sauce 

1 T. 

100 

or maple sugar 

I t. 

25 


stalks 

10 

Potato chips 

6 large 

75 

Coffee 

I cup 

0 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Hot milk 

X cup 

40 

*Buckwheat gems 

i 

130 

*white sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

2 0 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

“Rice bread 

1 slice 

75 

*Brown Betty 

2 h. T. 

200 

or rolls 


Butter or 



Cream (thin) 

X cup 

100 

*Grapefruit salad 

av. h. 

135 

nutmargarine 

1 ball 

75 


— 

Cream cheese 

av. h. 

100 



— 



775 

Bread and butter 





585 

OR 



sandwiches 

1 triangle 

100 

For HEAVY 


— 









Creamed chicken 

av. h. 

150 

OR 


1035 

BREAKFAST, add 








on toast 

i slice 

75 




Cream (thick) for 



Mashed potatoes 

2 h. T. 

100 




coffee 

1 T. 

70 

Brussels sprouts 

2 h. T. 

30 

Cream of chicken 



Fried eggs 

1 

100 

*Buckwheat gems 

i 

130 

soup with rice 

X cup 

150 

*Corn flour rolled 



*Fruit butter 

i T. 

65 

Toast 

x slice 

75 

oats biscuits 



Prune tarts *(po- 


*Rabbit casserole 

av. h. 

300 

(wheatless) 

1 

125 

tato pastry) 

i 

200 

Potato chips 

6 large 

75 

Honey 

1 T. 

IOD 



— 

Stuffed tomatoes 

1 

100 



-* 



750 

*Rice bread 

1 slice 

75 



395 

OR 



or rolls 

*Banana salad 

X banana 

125 

OR 


' 




Bread and nutmar- 





Scalloped chicken 



garine sand- 



*Baked apples (karo) 

1 large 

200 

(left over) 
Potato cakes (left 

2 h. T. 

250 

wiches 

1 triangle 

100 

Oatmeal 

Top milk 

2 h. T. 

X cup 

50 

100 






over) 

i 

5 o 

130 



1000 

Sugar 

1 t. 

25 

*Buckwheat gems 


OR 



Coffee 

1 cup 


I 




*Prune butter 

i T. 

45 




Hot milk 

X cup 

40 

Sliced bananas 

i 

100 




Sugar 

I t. 

25 

Top milk 

X cup 

100 

Grapefruit 

X large 

125 

*Corn flour rolled 



*Soft honey cake 

i slice 

ii 5 

Creamed dried beef 

av. h. 

150 

oats biscuits 





on square of fried 



(wheatless) 

I 

125 



790 

mush (left over) 

1 square 

100 

*Prune butter 

I T. 

45 



— 

Baked potatoes 

1 medium 

100 



— 




Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

100 



-- 




*Rice bread 

2 slices 

150 







Oleomargarine 
*Pineapple (canned) 

1 ball 

75 







salad 

av. h. 

150 









1025 

. 












































jfebvuar^ 3 


teats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 


r egetables 


i'ruit 


Miscellaneous 



TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRC 

CALOR 

Fried scallops 

2 h. T. 

150 

Cream of asparagus 



Oranges 

1 large 

IOC 

*Tartare sauce 

i T. 

100 

soup 

K cup 

150 

Samp 

2 h. T. 

6c 

Potato balls 

5 balls 

100 

*Commeal cheese 



Cream (thin) 

X cup 

IOC 

Spinach 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



*Oatmeal bread 

i slice 

75 

Roast squabs 

1 

300 

or maple sugar 

1 t. 

25 

Butter or 



*Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Guava jelly 

1 T. 

100 

Hot milk 

^ cup 

40 

*Pineapple salad 

av. h. 

150 

Jerusalem arti- 



Sugar (loaf) 

i cube 

25 

Bread and butter 



chokes 

2 h. T. 

25 

*Oatmeal bread 

1 slice 

75 

sandwiches 

i triangle 

100 

*White sauce 

2 T. 

50 

Butter or 





— 

Squash 

2 h. T. 

25 

nutmargarine 

1 ball 

75 



790 

Celery 

3 small 




— 

OR 


— 


stalks 

10 



500 




*Oatmeal bread 

1 slice 

75 



— 




or rolls 



For HEAVY 



Baked beans 

2 h. T. 

100 

Fruit jelly 

2 h. T. 

125 

BREAKFAST, add 



*Tomato sauce 

2 T. 

40 

* Almond cakes 

1 

35 




Sauted parsnips 

2 halves 

60 

AT) 



Cream (thick) for 



Spinach 

2 h. T. 

40 

UK 


1025 

coffee 

1 T. 

70 

*Baking powder 



Julienne soup 



Kippered herring 

av. h. 

150 

biscuits (wheat- 



(meatless) 

1 cup 

75 

*Potato commeal 



less) 

i 

125 

*Commeal cheese 



muffins 

1 slice 

130 

*Orange honey 

i T. 

55 

sticks 

2 

100 

Strawberry jam 

1 T. 

100 

*Apple and nut 



Scalloped oysters 

2 h. T. 

200 



— 

salad 

av. h. 

260 

Lyonnaise potatoes 

2 h. T. 

75 



450 

Bread and 



Succotash 

2 h. T. 

100 

OR 


— ■ 

nutmargarine 



Creamed onions 

2 h. T. 

75 




sandwiches 

i triangle 

100 

Celery 

3 small 







— 


stalks 

xo 

Oranges 

1 

100 



780 

Ripe olives 

2 

30 

Samp 

2 h. T. 

60 

OR 


— 

*Oatmeal bread 

1 slice 

75 

Top milk 

% cup 

100 




or rolls 



Sugar 

1 t. 

25 




Wine jelly 

yi cup 

100 

Coffee 

1 cup 

0 

Baked beans 

2 h. T. 

100 

*Custard sauce 

3 T. 

60 

Hot milk 

yi cup 

40 

*Tomato sauce 

2 T. 

40 

*Oatmeal wafers 

1 

100 

Sugar 

11. 

25 

Spinach 

2 h. T. 

40 

AD 



*Potato commeal 



Creamed corn 

2 h. T. 

85 

UK. 


1000 

muffins 

i slice 

130 

*Baking powder 



Cream of chicken 



*Fruit butter 

1 T. 

65 

biscuits (wheat- 



soup with rice 






less) 

i 

125 

(left over) 

1 cup 

200 



545 

*Fruit butter 

i T. 

65 

Halibut steaks 

av. h. 

120 




*Tomato and 



Stuffed potatoes 

1 medium 

100 

% 



celery salad 

av. h. 

200 

String beans 

2 h. T. 

40 




*Cottage cheese 



Lettuce with 






sandwiches 

i triangle 

100 

*French dressing 

1 small 







— 

(Wesson oil) 

serving 

100 






755 

*Oatmeal bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Oatmeal (left over) 









molded with 









raisins 

av. h. 

130 







Top milk 

K cup 

100 









1015 



































jfcbtuar^ 4 


. 

Teats Milk 

Cream 

Butter 

Eggs 

s 

Groceries 


ish 




egetables 


ruit 


Miscellaneous 



WEDNESDAY 


LUNCHEON OR SUPPER 


Omelet (3 eggs) 
with green pep 
pers 

Hashed creamed 
potatoes 
Peas 

Ripe olives 
*Corn bread 
*Apricot butter 
Junket 

*Molasses nut 
drop cookies 


OR 


Fried boned 
smelts 

Hashed browne 
potatoes 
Spinach 
*Corn bread 
*Apricot butter 
*Pineapple and 
cheese salad 
Bread and 
nutmargarine 
sandwiches 


OR 


*Cheese and 
spinach roll 
*Brown nut sauce 
Steamed rice 
Creamed onions 
*Com bread 
Oleomargarine 
Sliced oranges 
*Children’s 
cookies 


PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 


CALORIES 



CALORIES 

DAY 

yi omelet 

160 

Compote of fruit 



Stewed primes 



pineapple and 

1 slice 

50 

Puffed rice 


5 

grapefruit 

av. h. 

50 



sugar 

1 t. 

25 

Cream (thin) 

2 h. T. 

100 

Roast saddle of 



Sugar (powdered) 

2 h. T. 

75 

mutton 

1 slice 

200 

or maple sugar 

2 

30 

Currant jelly 

1 T. 

100 

Coffee 

1 slice 

130 

Stuffed potatoes 

1 medium 

100 

Hot milk 

1 T. 

40 

Creamed mush- 



Sugar (loaf) 

cup 

100 

rooms 

2 h. T. 

90 

*Oatmeal bread 


Corn a la southern 

2 h. T. 

125 

Butter or 

I 

115 

Celery 

3 small 


nutmargarine 



stalks 

10 



755 

*Oatmeal bread 

1 slice 

75 




or rolls 

*Orange shortcake 

1 slice 

200 

For HEAVY 



OR 


1025 

BREAKFAST, add 

av. h. 

200 

Compote of fruit, 



Cream (thick) for 

2 h. T. 

75 

oranges and 

yi orange 

50 

coffee 

2 h. T. 

40 

bananas 

V 2 banana 

50 

Soft cooked eggs 

1 slice 

130 

karo (white) 

1 T. 

30 

*Rice muffins 

1 T. 

40 

Hamburg steaks 

av. h. 

200 

Honey 


*Beamaise sauce 

x T. 

100 


av. h. 

200 

* Stuffed potatoes 

1 medium 

100 

OR 



Cauliflower au 





gratin 

2 h. T. 

80 


1 triangle 

100 

Lima beans 

Celery 

2 h. T. 

3 small 

100 

Stewed prunes 


780 

stalks 

10 


i 


Ripe olives 

2 

30 

Hominy 



*Oatmeal bread 

1 slice 

75 

Top milk 



or rolls 


Sugar 



Omelet souffle (3 



Coffee 

x slice 

2 T. 

140 

eggs) 

yi omelet 

200 

Hot milk 

Sugar 

110 




2 h. T. 

2 h. T. 

70 

75 

OR 


1025 

*Rice muffins 
*Orange honey 




1 slice 

1 ball 

130 

Roast shoulder of 




75 

lamb 

av. h. 

200 


1 

100 

Roast potatoes 

1 medium 

100 


1 

80 

Carrots with 
*white sauce 

2 h. T. 

2 T. 

15 

50 



780 

Peas 

2 h. T. 

75 



Cold slaw 

2 h. T. 

70 




*Oatmeal bread 

2 slices 

150 




Oleomargarine 
*Boiled commeal and 

1 ball 

75 




apple dumplings 

1 

175 




Top milk 

Y\ cup 

100 






1010 



PORTION 


4 with 2 
T. juice 
3 h. T. 
cup 

1 t. 

1 cup 
Y cup 
1 cube 
1 slice 

1 ball 


1 T. 

1 

1 

1 T. 


4 with 2 
T. juice 
2 h. T. 

K cup 
1 t. 

1 cup 
yi cup 
1 t. 

1 

1 T. 

































Jfebruarg 5 







»h 


1 

Ir 


Milk 

Cream 

Butter 

Eggs 

Groceries 


etables 


?■ lit 


scellaneous 









THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

White perch 



Mutton broth with 

• 


Grapefruit (karo) 

A large 

sauted 

av. h. 

200 

barley 

I cup 

100 

Oatmeal 

2 h. T. 

Lattice potatoes 

2 h. T. 

75 

♦Cornmeal cheese 



Cream (thin) 

>4 cup 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 


Celery 

3 small 


Roast duck 

i slice 

200 

or maple sugar 

11. 


stalks 

10 

♦Hominy stuffing 

ih. T. 

30 

Coffee 

1 cup 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

Hot milk 

A cup 

♦Rice muffins 

i 

130 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

Butter or 



Mashed yellow tur- 


- 

♦Oatmeal bread 

1 slice 

nutmargarine 

1 ball 

75 

nips 

2 h. T. 

50 

Butter or 


Lemon cheese 



Spinach 

2 h. T- 

40 

nutmargarine 

1 ball 

tarts * (quick 



♦Oatmeal bread 

1 slice 

75 



barley flour 



or rolls 





pastry) 

1 

200 

Pineapple pudding 

2 h. T. 

125 





— 

♦Lemon sauce 

r T. 

100 

For HEAVY 




760 




BREAKFAST, add 


OR 


__ 



1020 






OR 



Cream (thick) for 








coffee 

1 T. 

Omelet (3 eggs) 

A omelet 

160 




Shirred eggs 

1 

Lattice potatoes 

2 h. T. 

75 

Cream of cauli- 



French toast 

1 slice 

Peas 

2 h. T. 

75 

flower soup 

A cup 

150 

Maple sirup 

2 T. 

Rice muffins 

1 

130 

Toast 

1 slice 

75 



*Apricot butter 

1 T. 

40 

Boiled leg of mutton 

1 slice 

200 



♦Boiled commea 



Caper sauce 

2 T. 

75 

OR 


and apple 



Boiled potatoes 

1 medium 

100 



dumplings 

1 

175 

Beets 

2 h. T. 

50 



Cream (thin) 

Va, cup 

100 

Cold slaw 

2 h. T. 

70 

Bananas 

1 



— 

♦Oatmeal bread 

1 slice 

75 

Oatmeal 

2 h. I. 



755 

or rolls 



Top milk 

X cup 

OR 



♦Pineapple ice 

2 h. T. 

100 

Sugar 

1 t. 




♦Soft honey cake 

1 slice 

115 

Coffee 

1 cup 






— 

Hot milk 

>4 cup 

Minced lamb (left 





1010 

Sugar 

I t. 

over) 

av. h. 

150 

OR 



♦Oatmeal bread 

i slice 

on toast 

1 slice 

75 




♦Orange marmalade 

1 T. 

Eggplant sauted 

r slice 

30 






Beets with 

2 h. T. 

25 

Corned beef 

1 slice 

200 



♦white sauce 

2 T. 

50 

♦Mustard sauce 

1 T. 

75 



♦Rice muffins 

1 

130 

Boiled potatoes 

1 medium 

100 



Oleomargarine 

1 ball 

75 

Mashed yellow tur- 





♦Hominy (left over) 



nips 

2 h. T. 

50 



molded with 



Cold slaw 

2 h. T. 

70 



dates 

av. h. 

165 

♦Oatmeal bread 

2 slices 

150 



Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 





— 

Cocoanut pudding 

2 h. T. 

210 





800 

♦Lemon sauce 

2 T. 

100 








1030 



































jfebruar\> 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Clam chowder 

I cup 

330 

Black bean soup 

Y cup 

150 

*Baked apples (karo) 

1 large 

200 

*Boston brown 



*Cornmeal crisps 

3 

30 

Rice (steamed) 

2 h. T. 

70 

bread and but- 



Sauted flounder 

av. h. 

200 

Cream (thin) 

X cup 

100 

ter 

i slice 

100 

*Tartare sauce 

1 T. 

100 

Sugar (powdered) 



Celery 

3 small 


Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 


stalks 

IO 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

*French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

* Salad Interlaken 

av. h. 

185 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Cream cheese 



or rolls 



*Potato bread 

1 slice 

75 

sandwiches 

i triangle 

100 

*Maraschino ice 

2 h. T. 

100 

Butter or 





— 

*Chocolate maple 



nutmargarine 

1 ball 

75 



755 

cake 

1 slice 

160 



— 

OR 













1020 







OR 



For HEAVY 



*Cheese croquettes 

2 small 

200 




BREAKFAST, add 



* Tomato sauce 

2 T. 

40 







Hashed creamed 



Mutton broth with 



Cream (thick) for 



potatoes 

2 h. T. 

100 

barley 

1 cup 

100 

coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

*Cornmeal cheese 



Codfish balls 

1 

100 

Nutmargarine 

i ball 

75 

sticks 

2 

100 

* Southern spoon 



*Vegetable salad 

av. h. 

185 

Sauted flounder 

av. h. 

200 

corn bread 

2 h. T. 

100 

Bread and 



*Tomato sauce 

2 T. 

40 

Butter or 



nutmargarine 



Potato halls 

5 balls 

100 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 

Creamed onions 

2 h. T. 

75 



— 



— 

Sliced cucumbers 

av. h. 

15 



345 



775 

*French dressing 

1 T. 

65 

OR 



OR 



*Potato bread 

1 slice 

75 







or rolls 









*Apricot tapioca 

2 h. T. 

150 

*Baked apples (karo) 

1 large 

200 

*Scalloped corn 



Cream (thin) 

X cup 

100 

Rice (steamed) 

2 h. T. 

70 

with oysters 

av. h. 

200 




Top milk 

X cup 

100 

Mashed potatoes 

2 h. T. 

100 



1020 

Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 

OR 



Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 




Hot milk 

Y cup 

40 

*Fruit butter 

i T. 

65 




Sugar 

11 . 

25 

French toast 

i slice 

150 

Baked haddock 

av. h. 

200 

*Potato bread 

i slice 

75 

Maple sirup 

2 T. 

130 

Egg sauce 

2 T. 

75 

*Fruit butter 

1 T. 

65 



— 

Riced potatoes 

2 h. T. 

75 






760 

Scalloped onions 

2 h. T. 

150 



600 



— 

*Potato bread 

2 slices 

! 5 ° 



— 

* 



Oleomargarine 

1 ball 

75 







*Molasses pudding 

2 h. T. 

215 







*Foamy sauce 

1 T. 

65 









1005 






























jjfebniat'^ 7 


vleats Milk 

Cream 

Butter 

Eggs 

Groceries 

i'ish 


lege tables 


Fruit 


Miscellaneous 






SATURDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Salmi of duck 

av. h. 

200 

Oyster stew 

Riced potatoes 

2 h. T. 

75 

Toast 

Sauted apples 

2 slices 

50 

Noisettes of lamb 

*Potato bread 

i slice 

75 

Mint sauce 

Butter or 


Peas 

nutmargarine 

i ball 

75 

Sauted eggplant 

Creamy rice pud- 



Celery 

ding 

2 h. T. 

200 


Cream (thin) 

X CU P 

100 

*Potato bread 

— 

or rolls 



775 

*Orange and pine- 

OR 



apple salad 

Bread and butter 




sandwiches 

*Curried bananas 




with rice 

av. h. 

170 


Chutney 

i T. 

10 

OR 

Stuffed tomatoes 

i 

100 


Celery 

3 small 



stalks 

10 

Oyster stew 

Ripe olives 

2 

30 

*Commeal crisps 

*Potato bread 

i slice 

75 

Roast guinea hen 

*Fruit and peanut 


Bread sauce 

butter 

i T. 

90 

Currant jelly 

*Baked honey 


Scalloped potatoes 

custard 

X cup 

150 

Squash 

^Chocolate cake 

i slice 

120 

*Potato bread 



— 

or rolls 



755 

*Pear and nut salad 

OR 



Bread and 




nutmargarine 

sandwiches 

Corned beef (left 
over) hash 
Scalloped toma- 

2 h. T. 

200 

OR 

toes 

2 h. T. 

100 


Lima beans 

2 h. T. 

100 


*Potato bread 

i slice 

75 

*Cottage pie 

*Prune butter 

i T. 

45 

Peas 

*Rice (left over) 


Com a la southern 

molded with 



*Potato bread 

apricots 

av. h. 

130 

Oleomargarine 

Top milk 

X cup 

100 

* Apple and date 

■ — 

salad 



750 



PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

I cup 

250 

Oranges 

1 large 

100 

i slice 

75 

Hominy 

2 h. T. 

60 

av. h. 

200 

Cream (thin) 

X cup 

100 

1 T. 

5 

Sugar (powdered) 



2 h. T. 

75 

or maple sugar 

1 t. 

25 

2 slices 

60 

Coffee 

1 cup 

0 

3 small 


Hot milk 

X cup 

40 

stalks 

10 

Sugar (loaf) 

i cube 

25 

1 slice 

75 

*Potato bread 

1 slice 

75 



Butter or 





nutmargarine 

1 ball 

75 

av. h. 

210 



— — 





500 

1 triangle 

100 



— 



For HEAVY 




1060 

BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 > 

X cup 

200 

Buckwheat cakes 

3 small 

210 

3 

30 

Maple sirup 

2 T. 

130 

1 slice 

200 



-- 

1 T. 

50 



410 

1 T. 

100 

OR 


-- 1 

2 h. T. 

100 




2 h. T. 

25 




1 slice 

75 

Oranges 

1 

100 



Hominy 

2 h. T. 

60 

av. h. 

170 

Top milk 

X cup 

100 



Sugar 

1 t. 

25 



Coffee 

1 cup 

0 

1 triangle 

100 

Hot milk 

X cup 

40 



Sugar 

I t. 

25 1 


1050 

Fried commeal 





mush 

i slice 

100 



Maple simp 

1 T. 

65 1 

av. h. 

300 



5 i 5 

2 h. T. 

75 



-* 


2 h. T. 

125 





2 slices 

150 





1 ball 

75 





av. h. 

275 






1000 








1 

































3febtuar\> 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Chicken in aspic 

av. h. 

200 

Casaba melon 

1 slice 

40 

*Vegetable salad 

av. h. 

185 

Roast beef 

1 slice 

200 

*Potato bread 

i slice 

75 

Corn fritters 

1 

100 

Cottage cheese 

2 T. 

40 

Baked sweet pota- 



Wine jelly 

y. cup 

xoo 

toes 

y 

100 

*Soft custard 



String beans 

2 h. T. 

40 

sauce 

3 T. 

60 

Celery 

3 small 


*Pecan cakes 

i 

105 


stalks 

10 




Ripe olives 

2 

30 



765 

"Potato bread 

1 slice 

75 

OR 



or rolls 






"Caramel ice cream 

2 h. T. 

200 




"Chocolate sauce 

2 T. 

150 

"Eggs a la golden- 



"Honey cake-marsh- 



rod 

av. h. 

300 

mallow filling 

1 slice 

130 

Hashed browned 






potatoes 

2 h. T. 

75 



1075 

Spinach 

2 h. T. 

40 

OR 



Celery 

3 small 






stalks 

10 




*Potato bread 

i slice 

75 

Compote of fruit, 

y banana 

50 

Nutmargarine 

i ball 

75 

(bananas and 

y orange 

50 

"Rice pudding with 



oranges, karo) 

1 T. 

30 

raisins 

2 h. T. 

100 

Roast beef 

1 slice 

200 

Cream (thin) 

y cup 

100 

Horseradish sauce 

1 T. 

45 



— 

Mashed potatoes 

2 h. T. 

100 



775 

Corn pudding 

2 h. T. 

100 

OR 



String beans 

2 h. T. 

40 




"Potato bread 

1 slice 

75 




or rolls 



"Scalloped rice, to- 



"Caramel ice cream 

2 h. T. 

200 

matoes and 



"Chocolate cake 

1 slice 

120 

oysters 

av. h. 

190 




Mashed potatoes 

2 h. T. 

100 



1010 

Cold slaw 

2 h. T. 

70 

OR 



"Potato bread 

i slice 

75 




Oleomargarine 

x ball 

75 




Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 

"War cake 

i slice 

150 

Hashed browned 

, 





potatoes 

2 h. T. 

75 



760 

Cauliflower au 





— 

gratin 

2 h. T. 

80 




Ripe olives 

2 

30 

9 



"Potato bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




"Dried peach tapioca 

av. h. 

150 




Top milk 

cup 

100 




"War cake 

1 slice 

150 






1010 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Bananas 

I 

100 

Cornmeal mush 

2 h. T. 

80 

Cream (thin) 

Sugar (powdered) 

X cup 

100 

or maple sugar 

I t. 

25 

Coffee 

I cup 

0 

Hot milk 

y cup 

40 

Sugar (loaf) 

i cube 

25 

"Potato bread 

Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

1 ball 

75 

520 

Cream (thick) for 



coffee 

1 T. 

70 

Poached eggs on 

1 

75 

toast 

1 slice 

75 

"Quaker muffins 

1 

130 

Honey 

1 T. 

100 

450 

OR 



Bananas 

1 

100 

Cornmeal mush 

2 h. T. 

80 

Top milk 

X cup 

100 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

I t. 

25 

"Quaker muffins 

I 

130 

"Orange honey 

i T. 

55 

555 













































jfebmar^ 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


| 


i 

Vegetables 


Fruit 


I 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Beef steak pie 



Consomme (meat- 



Grapefruit (karo) 

A- large 

140 

*(oatmeai pas- 



less) 

1 cup 

50 

Corn flakes 

3 h- T. 

45 

try) 

av. h. 

200 

*Cheese relish 

1 slice 

55 

Cream (thin) 

X cup 

100 

Creamed onions 

2 h. T. 

75 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 



Brussels sprouts 

2 h. T. 

30 

Mint sauce 

x T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 


stalks 

10 

Roast potatoes 

1 medium 

100 

Hot milk 

A cup 

40 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Sugar (loaf) 

x cube 

25 

*Quaker muffins 

I 

130 

*white sauce 

2 T. 

50 

*Potato bread 

1 slice 

75 

Butter or 



Spinach 

2 h. T. 

40 

Butter or 



nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Norwegian prune 



or rolls 





' 

pudding 

2 h. T. 

100 

*Orange and grape 





525 

Cream (thin) 

A cup 

100 

salad 

av. h. 

200 



' 



— 

Bread and butter 








750 

sandwiches 

1 triangle 

100 

For HEAVY 



OR 











OR 


1000 










Cream (thick) for 



Beef steak pie 



Consomme (meat- 



coffee 

1 T. 

70 

* (oatmeal pastry) 

av. h. 

200 

less) 

1 cup 

50 

Fried smelts 

av. h. 

200 

Baked potatoes 

i medium 

100 

with custard 

1 T. 

50 

*Popovers 

1 

100 

Nutmargarine 

i ball 

75 

*Cheese relish 

1 slice 

55 

Peach marmalade 

1 T. 

100 

Cauliflower 

2 h. T. 

40 

Roast shoulder of 





■ ■■ H 

* Quaker muffins 

i 

130 

mutton 

av. h. 

200 



470 

*Orange honey 

i T. 

55 

Mint jelly 

1 T. 

100 

OR 



^Norwegian prune 



Riced potatoes 

2 h. T. 

75 




pudding 

2 h. T. 

100 

Creamed mush- 






Cream (thin) 

A cup 

100 

rooms 

2 h. T. 

90 

Stewed dried apri- 





— 

*Potato bread 

1 slice 

75 

cots 

Vi cup 

200 



800 

or rolls 



Oatmeal 

2 h. T. 

50 

OR 


— 

Celery 

3 small 


Top milk 

X cup 

100 





stalks 

10 

Sugar 

1 t. 

25 




*0ranee and grape 



Coffee 

1 cup 

0 

Meat (turnovers) 

I 

200 

salad 

av. h. 

200 

Hot milk 

X cup 

40 

* (oatmeal pastry) 



Bread and nutmar- 



Sugar 

I t. 

25 

Carrots with 

2 h. T. 

15 

garine 



*Potato bread 

i slice 

75 

*white sauce 

2 T. 

50 

sandwiches 

1 triangle 

100 

*Apricot butter 

1 T. 

40 

Strmg beans 

2 h. I. 

40 







*Quaker muffins 

I 

130 

OR 


1005 



555 

* Apricot butter 

i T. 

40 



- . 



’ ' 

*Baked apples 



*Rabbit casserole 

av. h. 

300 




(karo) 

i large 

200 

Baked potatoes 

1 medium 

100 




Top milk 

A cup 

100 

Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

100 






775 

Sauted apples 

3 slices 

75 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 

av. h. 

130 







with mayonnaise 









(Wesson oil) 











1005 






































jfebruarg 10 


! teats Milk 

Cream 

Butter 

Eggs 

Groceries 

ish 




r egetables 


i'ruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Egg timbales 

i 

150 

* Shrimp sauce 

2 T. 

no 

Cauliflower 

2 h. T. 

40 

Ripe olives 

2 

30 

*Rice bread with 


raisins 

i slice 

75 

Butter or 


nutmargarine 

i ball 

75 

*Pineapple and 


cheese salad 

av. h. 

200 

Bread and butter 



sandwiches 

i triangle 

100 

780 

OR 


— 

Egg timbales 

i 

150 

* White sauce 

2 T. 

5 ° 

Mashed potatoes 

2 h. T. 

100 

Sauted parsnips 

2 halves 

60 

*Rice bread with 



raisins 

i slice 

75 

* Apricot butter 

i T. 

40 

* Stuffed tomato 


salad 

i tomato 

200 

Bread and 
nutmargarine 



sandwiches 

i triangle 

100 

OR 

* 

775 



*Baked rice and 



cheese 

2 h. T. 

200 

*Brown nut sauce 

2 T. 

IIO 

Spinach 

2 h. T. 

40 

*Rice bread with 


raisins 

x slice 

75 

*Fruit butter 

i T. 

6 5 

*Vegetable salad 

av. h. 

185 

Bread and 


oleomargarine 

- 


sandwiches 

i triangle 

100 

775 


DINNER 

PORTION 

Cream of chicken 


soup with minute 


tapioca 

H cup 

*Commeal crisps 

3 

Roast guinea hen 

1 slice 

Bread sauce 

1 T. 

Plain boiled pota- 


toes 

1 medium 

String beans 

2 h. T. 

Sliced tomatoes 

1 

*French dressing 

2 T. 

*Rice bread with 

1 slice 

raisins or rolls 


*Date pudding 

2 h. T. 

*Molasses sauce 

2 T. 

OR 


Cream of celery 


soup 

H cup 

*Cornmeal crisps 

3 

Panned oysters 

av. h. 

French fried pota- 


toes 

2 h. T. 

Cold slaw 

2 h. T. 

*Rice bread with 

1 slice 

raisins or rolls 


Fig pudding 

av. h. 

*Lemon sauce 

2 T. 

OR 


Molded fish 

av. h. 

*White sauce 

2 T. 

Boiled potatoes 

1 medium 

Scalloped corn 

2 h. T. 

Brussels sprouts 

2 h. T. 

*Rice bread with 


raisins 

2 slices 

Oleomargarine 

x ball 

*Brown Betty 

2 h. T. 

Top milk 

X cup 


APPROX. 

CALORIE* 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRC 

CALOR 


*Baked apples (karo} 

1 large 

200 


Samp 

2 h. T. 

60 

150 

Cream (thin) 

X cup 

100 

30 

Sugar (powdered) 



200 

or maple sugar 

1 t. 

25 

50 

Coffee 

1 cup 

0 


Hot milk 

cup 

40 

100 

Sugar (loaf) 

1 cube 

25 

40 

*Rice bread with 



40 

raisins 

1 slice 

75 

130 

Butter or 



75 

nutmargarine 

1 ball 

75 

100 



600 

IIO 



— 

1025 

For HEAVY 




BREAKFAST, add 




Cream (thick) for 




coffee 

1 T. 

70 

150 

Scrambled eggs 

2 h. T. 

200 

30 

*Corn muffins 

1 

130 

200 

Honey 

1 T. 

100 

75 



500 

70 

OR 



75 




300 

*Baked apples (karo) 

1 large 

200 

100 

Samp 

2 h. T. 

60 


Top milk 

X cup 

100 

1000 

Sugar 

1 t. 

25 


Coffee 

1 cup 

0 


Hot milk 

X cup 

40 


Sugar 

I t. 

25 

200 

*Corn muffins 

I 

130 

50 

*Fruit butter 

i T. 

65 

100 



— 

100 



645 

30 



-- 

150 




75 




200 




100 




1005 







































ffebruarg Vt 


leats 


i'ish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


^Miscellaneous 




WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX 



CALORIES 



CALORIES 

DAY 


CALORIE 

Broiled squabs 

i 

300 

Oyster cocktails 

8 

100 

Oranges 

1 large 

100 

Sauted potatoes 

2 h. T. 

75 

*Boston brown bread 



Minute tapioca 

2 h. T. 

60 

*Com muffins 

i 

130 

and butter 

1 slice 

100 

Cream (thin) 

X cup 

xoo 

Currant jelly 

i T. 

100 

Roast duck 

1 slice 

200 

Sugar (powdered) 



*Pear and nut 



* Mashed potato 



or maple sugar 

1 t. 

25 

salad 

av. h. 

170 

stuffing 

1 h. T. 

50 

Coffee 

1 cup 

0 

*Commeal crisps 

3 

30 

Apple sauce 

2 T. 

100 

Hot milk 

X cup 

40 




Fried hominy 

1 slice 

50 

Sugar (loaf) 

x cube 

25 



805 

Brussels sprouts 

2 h. T. 

30 

*Rice bread with 



OR 


— 

Celery 

3 small 


raisins 

1 slice 

75 





stalks 

10 

Butter or 






*Rice bread with 



nutmargarine 

1 ball 

75 

Sauted halibut 



raisins 

1 slice 

75 



— ■ 

steaks 

av. h. 

120 

Apple pie * (oatmeal 





500 

Potato balls 

5 balls 

100 

pastry) 

av. h. 

300 

OR 


—— 

Stuffed eggplant 

2 h. T. 

50 







Celery 

3 small 




1015 





stalks 

10 

OR 



For HEAVY 



Ripe olives 

2 

30 




BREAKFAST, add 



*Corn muffins 

2 

13 ° 







Nutmargarine 

i ball 

75 

Puree of lima beans 

yi cup 

150 

Cream (thick) for 



*Cheese and 



*Boston brown bread 



coffee 

1 T. 

70 

pimento salad 

av. h. 

200 

and butter 

1 slice 

100 

Commeal scrapple 

1 slice 

100 

*Commeal crisps 

3 

30 

*Mock duck 

1 slice 

200 

* Baking powder 





— 

Apple sauce 

2 T. 

100 

biscuits (wheat- 





745 

Fried hominy 

1 slice 

50 

less) 

1 

125 

OR 


— 

Brussels sprouts 

2 h. T. 

30 

Peach marmalade 

1 T. 

100 




*Baking powder 









biscuits (wheat- 





395 

Sauted codfish 



less) 

1 

125 

OR 


— 

steaks 

av. h. 

120 

Mince pie * (oatmeal 





2 

Scalloped pota- 



pastiy) 

av. h. 

275 




toes 

2 h. T. 

100 




Oranges 

1 

100 

Peas 

2 h. T. 

75 



1030 

Hominy 

2 h. T. 

60 

String beans 

2 h. T. 

40 

OR 



Top milk 

Va cup 

100 

*Corn muffins 

i 

130 




Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

Dates stuffed 

3 

150 

Cream of corn soup 

Ya cup 

150 

Hot milk 

Va cup 

40 

with cream 



Stewed shin of beef 

av. h. 

175 

Sugar 

X t. 

25 

cheese on 



Carrots with 

2 h. T. 

15 

*Baking powder 



lettuce with 

yi head 

10 

*white sauce 

2 T. 

50 

biscuits (wheat- 



*French dressing 

i T. 

65 

Scalloped tomatoes 

2 h. T. 

100 

less) 

I 

125 



— 

*Rice bread with 



Honey 

i T. 

100 



765 

raisins 

2 slices 

150 



— 




Oleomargarine 

1 ball 

75 



575 




*Cottage pudding 

av. h. 

200 



— 




*Lemon sauce 

2 T. 

100 









1015 




































;jfebruar\> 12 


/Teats 


'ish 



Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

appro: 

calori; 

Sea bass meunier 

av. h. 

200 

Grapefruit with 

large 

125 

Stewed prunes 

4 with 2 


Spinach 

2 h. T. 

40 

maraschino 

1 T. 

20 


T. juice 

200 

Ripe olives 

2 

30 

Boiled fowl 

av. h. 

200 

Oatmeal 

2 h. T. 

50 

*Baking powder 



Celery sauce 

2 T. 

50 

Cream (thin) 

yi cup 

100 

biscuits (wheat- 



Hashed creamed 



Sugar (powdered) 



less) 

I 

125 

potatoes 

2 h. T. 

100 

or maple sugar 

I t. 

25 

Butter or 



Lima beans 

2 h. T. 

xoo 

Coffee 

I cup 

0 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

40 

Hot milk 

X cup 

40 

Orange jelly 

yy. cup 

100 

*Rice bread with 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Soft custard 



raisins or rolls 



"Rice bread with 



sauce 

3 T. 

6o 

"Cottage pudding 

av. h. 

200 

raisins 

1 slice 

75 

"Honey cake 



"Foamy sauce 

2 T. 

130 

Butter or 



Butterscotch 






nutmargarine 

1 ball 

75 

filling 

i slice 

130 



1040 



— 



— 

OR 





590 



760 






— 

OR 


— 










Cream of spinach 



For HEAVY 






soup 

H c up 

125 

BREAKFAST, add 



Spanish omelet 

yi omelet 

no 

"Cornmeal cheese 






Spinach 

2 h. T. 

40 

sticks 

2 

100 

Cream (thick) for 



Creamed onions 

2 h. T. 

75 

Pigeon pot pie 

av. h. 

300 

coffee 

1 T. 

70 

Celery 

3 small 


Hashed browned 



Omelet (3 eggs) 

yi omelet 

160 


stalks 

10 

potatoes 

2 h. T. 

75 

Fried mush 

1 slice 

100 

"Baking powder 



Peas 

2 h. T. 

75 

Maple sirup 

2 T. 

130 

biscuits (wheat- 



Ripe olives 

2 

30 



—■ 

less) 

i 

125 

"Rice bread with 

1 slice 

75 



460 

Honey 

i T. 

100 

raisins or rolls 



OR 


— 

Cocoanut pudding 

2 h. T. 

210 

Bavarian cream 

2 h. T. 

135 




Cream sauce 

i T. 

100 

"Custard sauce 

3 T. 

60 






— 

"Almond cakes 

1 

35 

Stewed primes 

4 with 2 



, 

770 





T. juice 

200 

OR 


— 



1010 

Oatmeal 

2 h. T. 

50 




OR 



Top milk 

cup 

100 







Sugar 

i t. 

25 

*Creamed cheese 






Coffee 

1 cup 

0 

and eggs 

av. h. 

160 

Haricot of mutton 

av. h. 

325 

Hot milk 

Va cup 

40 

Hashed browned 



Beets 

2 h. T. 

50 

Sugar 

1 t. 

25 

potatoes 

2 h. T. 

75 

Corn a la southern 

2 h. T. 

125 

"Rice bread with 



Spinach 

2 h. T. 

40 

"Rice bread with 

2 slices 

150 

raisins 

1 slice 

75 

*Baking powder 



raisins 



Apple sauce 

2 T. 

100 

biscuits (wheat- 



Oleomargarine 

1 ball 

75 



-— 

less) 

i 

125 

"Hominy (left over) 





615 

Oleomargarine 

x ball 

75 

molded with 





— 

Baked bananas 

i 

125 

prunes 

av. h. 

190 




* Gingerbread 



Top milk 

X cup 

100 




(cornmeal) 

i slice 

150 









— 



1015 






750 










1 



• 

































jfebruare 13 


eats Milk 

Cream 

Butter 

Eggs 

Groceries 

! 


bge tables 


-■ 


luit 

! 


jiscellaneous 




FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

*Cheese croquettes 

2 small 

*Pimento sauce 

2 T. 

Mashed potatoes 

2 h. T. 

* Yeast com bread 

i slice 

*Orange honey 

i T. 

* Stuffed tomato 


salad 

i tomato 

Bread and butter 


sandwiches 

i triangle 

OR 


Clam chowder 

i cup 

Celery 

3 small 


stalks 

Ripe olives 

2 

* Yeast com bread 

i slice 

Nutmargarine 

i ball 

*Tomato jelly 


salad 

av. h. 

Bread and 


nutmargarine 


sandwiches 

x triangle 

OR 


*Tomato rarebit 

2 h. T. 

on toast 

i slice 

Steamed brown 


rice 

itf T. 

Cabbage au gratin 

2 h. T. 

*Yeast com bread 

i slice 

*Prune butter 

i T. 

*Potato and 


celery salad 

av. h. 

*Cottage cheese 


sandwiches 

i triangle 


APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPF 

CALO 

200 

Puree of lima beans 

A cup 

150 

Grapefruit (karo) 

A large 

14 

50 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

7 

IOO 

Baked haddock 

av. h. 

200 

Cream (thin) 

'A cup 

IC 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Sugar (powdered) 



55 

Sauted apples 

2 slices 

5 o 

or maple sugar 

11. 

2 


Ripe olives 

2 

30 

Coffee 

1 cup 


200 

* Yeast com bread 

1 slice 

75 

Hot milk 

A cup 

4 


or rolls 



Sugar (loaf) 

i cube 

2 

IOO 

Pineapple mousse 

2 h. T. 

200 

* Yeast corn bread 

1 slice 

7 

— 

*Chocolate fruit cake 

1 slice 

175 

Butter or 



780 




nutmargarine 

1 ball 

1 

— 



1030 




OR 





55 

330 




For HEAVY 




Black bean soup 

A cup 

150 

BREAKFAST, add 



10 

*Cheese relish 

1 slice 

55 




30 

Baked haddock 

av. h. 

200 

Cream (thick) for 



75 

Egg sauce 

2 T. 

75 

coffee 

1 T. 

7 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Mutton hash 

2 T. 

20 


Scalloped tomatoes 

2 h. T. 

IOO 

*Oatmeal muffins 

1 

13 

130 

Spinach 

2 h. T. 

40 

Honey 

1 

10 


*Yeast com bread 

1 slice 

75 



— 


or rolls 





50 

IOO 

Orange sherbet 

2 h. T. 

200 

OR 



•- 

* Almond cakes 

1 

35 




750 







— 



1005 

Bananas 

1 

10 


OR 



Rice (steamed) 

2 h. T. 

7 





Top milk 

A cup 

10 

140 




Sugar 

1 t. 

2 

75 

Sauted butterfish 

av. h. 

200 

Coffee 

1 cup 



Mashed potatoes 

2 h. T. 

IOO 

Hot milk 

A cup 

4 

50 

Creamed onions 

2 h. T. 

75 

Sugar 

I t. 

2 

90 

Succotash 

2 h. T. 

IOO 

*Oatmeal muffins 

I 

13 

75 

*Yeast corn bread 

2 slices 

150 

* Orange marmalade 

i T. 

10 

45 

Oleomargarine 

1 ball 

75 



— J 


Creamy rice pud- 





59 

2x5 

ding 

2 h. T. 

200 



— 


Top milk 

A cup 

IOO 




IOO 







— 



1000 




790 













/ a 








































jfcbmai'^ 14 


eats Milk 

Cream 

Butter 

Eggs 

Groceries 

|sh 


egetables 


ruit 


iliscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPR< 

CALOK 

Creamed oysters 



*Julienne soup 



*Baked apples (karo) 

1 large 

20( 

and oyster 

2 h. T. 

IOO 

(meatless) 

1 cup 

75 

Hominy 

2 h. T. 

6< 

crabs on toast 

i slice 

75 

Toast 

i slice 

75 

Cream (thin) 

K - cup 

I0< 

Potato balls 

5 balls 

IOO 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


Mint jelly 

1 T. 

IOO 

or maple sugar 

1 t. 

2; 


stalks 

10 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

( 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Hot milk 

l A cup 

4 < 

*Yeast corn bread 

i slice 

75 

* Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

2; 

Nutmargarine 

i ball 

75 

or rolls 



*Yeast corn bread 

1 slice 

71 

*Baked honey 



* Apple and date 



Butter or 



custard 

A cup 

150 

salad 

av. h. 

275 

nutmargarine 

1 ball 

71 

*Lemon sauce 

2 T. 

IOO 

Bread and butter 





— 

*Nut molasses bars 

I 

40 

sandwiches 

1 triangle 

IOO 



6o< 

OR 


755 

OR 


1050 








For HEAVY 









BREAKFAST, add 



Creamed oysters 

2 h. T. 

IOO 

* Julienne soup 






on toast 

i slice 

75 

(meatless) 

1 cup 

75 

Cream (thick) for 



Potato balls 

5 balls 

IOO 

*Cornmeal cheese 



coffee 

1 T. 

7 < 

Celery 

3 small 


sticks 

2 

IOO 

*Cornmeal and rice 




stalks 

10 

Sirloin steak 

av. h. 

200 

waffles 

1 

23 ! 

Ripe olives 

2 

30 

Bordelaise sauce 

1 T. 

IOO 

Maple sirup 

2 T. 

131 

* Yeast com bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 



— 

Nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 



43 ! 

*Brown Betty 

2 h. T. 

200 

Oyster plant 

2 h. T. 

15 

OR 


— j 

Cream (thin) 

X cup 

IOO 

*White sauce 

2 T. 

50 






— 

*Yeast com bread 

1 slice 

75 






765 

or rolls 



*Baked apples (karo) 

1 large 

2 o< 

OR 



*Orange and pine- 



Hominy 

2 h. T. 

61 




apple salad 

av. h. 

210 

Top milk 

A cup 

101 




Bread and 



Sugar 

1 t. 

2: 

*Curried bananas 



nutmargarine 



Coffee 

1 cup 

< 

and rice 

av. h. 

170 

sandwiches 

1 triangle 

IOO 

Hot milk 

A cup 

41 

Baked potatoes 

i medium 

IOO 




Sugar 

I t. 

2 

Oleomargarine 

i ball 

75 



1040 

French toast 

i slice 

I 5 I 

Hearts of. lettuce 



OR 



Corn sirup 

1 T. 

5 1 

with *French 









dressing (Wes- 

i small 







65 

oil) 

serving 

IOO 

Sirloin steak 

av. h. 

200 



— 

* Yeast com bread 

i slice 

75 

Baked potatoes 

1 medium 

IOO 




*Orange honey 

i T. 

55 

Oleomargarine 

1 ball 

75 




*Stewed dried 



Scalloped tomatoes 

2 h. T. 

IOO 




peaches with 



Corn pudding 

2 h. T. 

IOO 




raisins 

av. h. 

145 

*Yeast corn bread 

2 slices 

150 




Top milk 

A cup 

IOO 

Oleomargarine 

1 ball 

75 






— 

*Beet and egg salad 

av. h. 

200 






820 












1000 





























jfebruar^ 15 




teats 

ish 


r ege tables 

i 


Milk 

Cream 

Butter 

Eggs 

Groceries 


'ruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Omelet (3 eggs) 

>2 omelet 

160 

Cream of celery 



Oranges 

i large 

100 

with 



soup 

A cup 

150 

Commeal mush 

2 h. T. 

80 

Asparagus tips 

2 h. T. 

50 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

Beets 

2 h. T. 

25 

Roast turkey 

1 slice 

285 

Sugar (powdered) 



*White sauce 

2 T. 

50 

Cranberry sauce 

1 T.- 

55 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Grilled sweet pota- 



Coffee 

1 cup 

0 


stalks 

10 

toes 

1 slice 

50 

Hot milk 

A cup 

40 

*Yeast corn bread 

1 slice 

75 

Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

Honey 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

*Yeast corn bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



*Cocoanut spice 



Cafe parfait 

1 glass 

250 

nutmargarine 

1 ball 

75 

cake 

1 slice 

160 

*War cake 

1 slice 

150 



—■ 



— 






520 



755 



1085 



— 

OR 



OR 



For HEAVY 









BREAKFAST, add 



Broiled sardines 

3 

125 

Cream of mush- 



Cream (thick) for 



on toast 

1 slice 

75 

room soup 

A cup 

150 

coffee 

1 T. 

70 

Celery 

3 small 


Toast 

i slice 

75 

Fried eggs 

1 

100 


stalks 

10 

Sauted chicken 

av. h. 

200 

*Buckwheat gems 

1 

130 

Potato au gratin 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

Corn pudding 

2 h. T. 

100 



—■ 

Nutmargarine 

1 ball 

75 

Celery 

3 small 




400 

Prime souffle 

av. h. 

125 


stalks 

10 

OR 


— 

Cream (thin) 

X cup 

*100 

*Yeast corn bread 

1 slice 

75 




*Oatmeal maca- 



or rolls 






roons 

1 

65 

*Chocolate ice cream 

2 h. T. 

200 

Oranges 

1 

100 




*Honey cake— 



Cornmeal mush 

2 h. T. 

80 



750 

Maple filling 

1 slice 

130 

Top milk 

A cup 

100 

OR 


— 




Sugar 

X t. 

25 






1040 

Coffee 

I cup 

0 




OR 



Hot milk 

A cup 

40 

Minced beef (left 

av. h. 

150 




Sugar 

I t. 

25 

over) on toast 

1 slice 

75 




*Buckwheat gems 

I 

130 

Hashed creamed 



Oranges 

1 

100 

*Apricot butter 

i T. 

40 

potatoes 

2 h. T. 

100 

Roast chicken 

1 slice 

200 



— 

String beans 

2 h. T. 

40 

Rice stuffing 

1 h. T. 

35 



540 

Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

40 



—• 

*Yeast corn bread 

1 slice 

75 

*Yeast corn bread 

2 slices 

150 




*Apricot butter 

1 T. 

40 

Oleomargarine 

1 ball 

75 




Caramel junket 

A cup 

100 

Blanc-mange 

2 h. T. 

200 




*Chocolate cake 

1 slice 

120 

Top milk 

A cup 

100 






— 

^Chocolate cake 

1 slice 

120 






770 









— 



1020 






- 





































jfebmar\> 16 


leats Milk 

Cream 

Butter 

Eggs 

Groceries 


ish 


r egetables 


fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX 

CALORII 

Creamed turkey 



Cream of chicken 



Bananas 

I 

100 

(left over) 

av. h. 

200 

soup with rice 

X cup 

150 

Corn flakes 

3 h- T. 

45 

on toast 

i slice 

75 

*Cheese relish 

x slice 

55 

Cream (thin) 

X cup 

100 

Broiled mush- 



Roast loin of lamb 

1 slice 

200 

Sugar (powdered) 



rooms 

2 h. T. 

40 

Currant jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Roast potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

*Buckwheat bread 

i slice 

75 

Stuffed egg plant 

2 h. T. 

50 

Hot nxilk 

X cup 

40 

*Apricot butter 

i T. 

40 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

*Apple and nut 



*Yeast com bread 

1 slice 

75 

*Yeast corn bread 

1 slice 

75 

salad 

av. h. 

260 

or rolls 



Butter or 



*Commeal crisps 

3 

30 

Apricot and sago 



nutmargarine 

1 ball 

75 



— 

pudding 

2 h. T. 

150 



— 



750 

Cream (thin) 

X cup 

100 



485 

OR 








—- 






1005 

For HEAVY 






OR 


-- 

BREAKFAST, add 



*Scalloped rice, 









tomatoes and 






Cream (thick) for 



oysters 

av. h. 

100 

Cream of chicken 



coffee 

1 T. 

70 

Sauted potatoes 

2 h. T. 

75 

soup with barley 

X cup 

150 

Fiixnan haddock 

av. h. 

160 

Spinach 

2 h. T. 

40 

*Cornmeal cheese 



*Corn flour rolled 



*Buckwheat gems 

i 

130 

sticks 

2 

100 

oats biscuits 



*Apricot butter 

i T. 

40 

*Ragout of mutton 

x slice 


(wheatless) 

1 

125 

*Salad interlachen 

av. h. 

185 

with *hominy 



Honey 

1 T. 

100 

*Boston brown 



balls 

3 balls 

3 i 5 



— 

bread and but- 



Jerusalem arti- 





455 

ter 

i slice 

100 

chokes 

2 h. T. 

25 

OR 


— 



— 

*White sauce 

2 T. 

50 






760 

Cold slaw 

2 h. T. 

70 




OR 


— 

* Yeast corn bread 

1 slice 

75 

Bananas 

1 

100 




or rolls 



Oatmeal 

2 h. T. 

50 




Creamy rice pud- 



Top milk 

X cup 

100 

Creamed chicken 

av. h. 

150 

ding 

2 h. T. 

200 

Sugar 

1 t. 

25 

with brown rice 

iy 2 t. 

50 

Cream (thin) 

X cup 

100 

Coffee 

1 cup 

0 

Corn a la south- 






Hot milk 

X cup 

40 

ern 

2 h. T. 

125 



1085 

Sugar 

I t. 

25 

Brussels sprouts 

2 h. T. 

30 

OR 



*Corn flour rolled 



*Buckwheat gems 

i 

130 




oats biscuits 



*Fruit butter 

i T. 

65 




(wheatless) 

I 

125 

Sliced bananas 

I 

100 

Cream of corn soup 

1 cup 

200 

*Fruit butter 

i T. 

65 

Top milk 

X, cup 

100 

Irish stew 

av. h. 

250 






— 

Peas 

2 h. T. 

75 



530 



750 

* Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Lemon jelly 

X cup 

100 







Cream sauce 

I T. 

100 







*Soft molasses 









cookies 

2 

80 







• 


1030 






























jfebmar'g 17 


Heats Milk 

Cream 

Butter 

Eggs 

Groceries 

Hsh 


egetables 




i 


ruit 


i 




Miscellaneous 







TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

appro: 



CALORIES 



CALORIES 

DAY 


CALORIJ 

Fish chowder 

I cup 

250 

Compote of fruit, 



Grapefruit (karo) 

y large 

140 

Hashed browned 



(oranges and mar- 

1 orange 

100 

Samp 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

aschino cherries) 

3 cherries 

30 

Cream (tbin) 

X cup 

100 

Stuffed tomatoes 

i 

100 

Roast duck 

1 slice 

200 

Sugar (powdered) 


"Baking powder 



*Boiled rice stuffing 

1 h. T. 

35 

or maple sugar 

1 t. 

25 

biscuits (wheat- 



Apple sauce 

2 T. 

100 

Coffee 

1 cup 

0 

less) 

i 

125 

Lattice potatoes 

2 h. T. 

75 

Hot nxilk 

X cup 

40 

Butter or 



Creamed onions 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

Celery 

3 small 


"Hominy bread 

1 slice 

75 

Stewed pineapple 

i slice 



stalks 

10 

Butter or 



2 T. juice 

100 

*Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

"Almond cakes 

i 

35 

or rolls 





— 



Bavarian cream 

2 h. T. 

135 



540 



760 

Sliced bananas 

banana 

50 




OR 


*Chocolate cake 

1 slice 

120 

For HEAVY 












*Nut and cheese 



OR 


1005 

BREAKFAST, add 



1 slice 

2 T. 

3 small 

245 

40 

Sliced oranges 
and bananas 
(karo) 

Molded fish 
"Brown nut sauce 
Ripe olives 

Hashed creamed 
potatoes 

y orange 
A banana 

T T 

50 

50 

Cream (thick) for 
coffee 

Soft cooked eggs 

1 T. 

1 

70 

75 

roast 

*Tomato sauce 
Celery 

"Hominy bread 
"Prune butter 
*Indian pudding 
Cream (thin) 

stalks 
i slice 
i T. 
av. h. 

X cup 

10 

75 

45 

300 

100 

815 

200 

65 

av. h. 

2 T. 

2 

2 h.T 

2 h. T. 

1 slice 

y cup 

3 T. 

1 slice 

3 ° 

200 

no 

30 

100 

"Com bread 
"Orange marmalade 

OR 

1 slice 

1 T. 

130 

100 

375 

Mashed yellow tur- 

OR 

Scrambled eggs 
with creamed 
carrots 

2 h. T. 

2 h. T. 

nips 

"Hominy bread 
or rolls 

Lemon jelly 
*Custard sauce 
*Cocoanut spice cake 

50 

75 

100 

60 

160 

Stewed dried apri¬ 
cots 

Samp 

Top milk 

Sugar 

Coffee 

y cup 

2 h. T. 

y cup 

11. 

1 cup 

200 

60 

100 

25 

0 

Scalloped Jerusa- 





1015 

Hot milk 

y cup 

40 

lem artichokes 

2 h. T. 

85 

OR 


Sugar 

11. 

25 

"Baking powder 






"Com bread 

1 slice 

130 

biscuits (wheat¬ 
less) 

"Prune butter 
*Oatmeal (left 

over) molded 
with dates 

Top milk 

i 

i T. 

av. h. 

A cup 

125 

45 

145 

100 

Boiled halibut 

Egg sauce 

Riced potatoes 
Scalloped onions 
Sliced tomatoes 
with *French 
dressing (Wesson 

av. h. 

2 T. 

2 h. T. 

2 h. T. 

X 

150 

75 

75 

150 

40 

"Prune butter 

1 T. 

45 

625 



765 

oil) 

1 T. 

65 






*Yeast com bread 

2 slices 

150 







Oleomargarine 
*Baked honey cus- 

1 ball 

75 







tard 

"Soft molasses 

y cup 

150 







cookies 

2 

80 









1010 
































JPebruar^ 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cheese souffle 

X cup 

150 

Clam broth 

1 cup 

125 

*Baked apples (karo) 

x large 

200 

Wild rice 

2 T. 

65 

*Boston brown bread 



Puffed rice 

3 h. T. 

30 

Stewed celery 

2 h. T. 

15 

and nutmargarine 

i slice 

100 

Cream (thin) 

X cup 

100 

*White sauce 

2 T. 

50 

Delmonico roast of 



Sugar (powdered) 



*Com bread 

i slice 

130 

beef 

1 slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



* Mushroom sauce 

2 T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

Macedoine salad 

av. h. 

185 

String beans 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

Bread and butter 



Celery 

3 small 


*Hominy bread 

1 slice 

75 

sandwiches 

I triangle 

100 


stalks 

10 

Butter or 





— 

Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 



770 

*Hominy bread 

1 slice 

75 



— 

OR 


— 

or rolls 





570 




*Poached apples 

av. h. 

165 



— 




Cream (thin) 

X cup 

100 




Broiled perch 

av. h. 

200 

*Nut molasses bars 

1 

40 

For HEAVY 



Riced potatoes 

2 h. T. 

75 




BREAKFAST, add 



Stewed celery 

2 h. T. 

15 



1025 




*White sauce 

2 T. 

50 

OR 



Cream (thick) for 



Com bread 

I slice 

130 




coffee 

1 T. 

70 

Nutmargarine 

I ball 

75 




Codfish balls 

1 

100 

*Fruit salad 

av. h. 

150 

Clam chowder 

X cup 

250 

*Rice muffins 

1 

130 

Bread and 



*Cornmeal crisps 

3 

30 

Honey 

1 T. 

100 

nutmargarine 



Beef a la mode 

av. h. 

200 



— 

sandwiches 

i triangle 

100 

Carrots 

2 h. T. 

40 



400 



•— 

Celery 

3 small 


OR 


— 



795 


stalks 

10 




OR 



*Hominy bread 

x slice 

75 







or rolls 



*Baked apples (karo) 

1 large 

200 




Chocolate blanc- 



Hominy 

2 h. T. 

60 

Scalloped fish 



mange 

2 h. T. 

200 

Top milk 

X cup 

100 

(left over) 

av. h. 

200 

Cream (thin) 

X cup 

100 

Sugar 

1 t. 

25 

Boiled potatoes 

i medium 

100 

*Cocoanut spice cake 

1 slice 

160 

Coffee 

1 cup 

0 

*Corn bread 

i slice 

130 




Hot milk 

X cup 

40 

Oleomargarine 

i ball 

75 



1065 

Sugar 

11. 

25 

*Tomato and 



OR 



*Rice muffins 

I 

130 

celery salad 

av. h. 

200 




Honey 

I T. 

100 

*Cottage cheese 








— 

sandwiches 

i triangle 

100 

Boiled fowl 

av. h. 

200 



680 



— 

Celery sauce 

2 T. 

50 



— 



805 

Cranberry jelly 

x T. 

5® 






— 

Mashed potatoes 

2 h. T. 

100 







Lima beans 

2 h. T. 

100 







* Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apple pie *(rice and 









barley flour pas- 









try) 

av. h. 

300 









1025 


























jfebmav^ 10 


Meats 




■ 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


i 

L 

Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

Approx. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

/ 

Cream of mush- 



Oranges 

x large 

100 

with crab meat 

2 h. T. 

105 

room soup 

X cup 

150 

Oatmeal 

2 h. T. 

50 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

*Hominy bread 

1 slice 

75 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Butter or 



Bordelaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

1 ball 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

*Molasses pudding 

av. h. 

215 

Sauted apples 

3 slices 

75 

Hot milk 

X cup 

40 

*Foamy sauce 

x T. 

65 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 




or rolls 



♦Hominy bread 

1 slice 

75 



765 

*01ive and pimento 



Butter or 



OR 


— 

cheese salad 

av. h. 

250 

nutmargarine 

1 ball 

75 




*Boston brown bread 





— 




and butter 

1 slice 

100 



490 

Omelet (3 eggs) 

X omelet 

160 







♦Italian tomato 





1020 




sauce 

2 T. 

40 

OR 


— 

For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



Ripe olives 

2 

30 







*Hominy bread 

1 slice 

75 

Cream of corn soup 

X cup 

150 

Cream (thick) for 



* Orange honey 

1 T. 

55 

*Commeal cheese 



coffee 

1 T. 

70 

*Rice molded 



sticks 

2 

100 

Shirred eggs 

1 egg 

100 

with dates 

av. h. 

160 

Roast duck 

1 slice 

200 

French toast 

1 slice 

150 

Cream (thin) 

X cup 

100 

♦Potato stuffing 

1 h. T. 

50 

Maple sirup 

2 T. 

130 

*Molasses nut 



Apple sauce 

2 T. 

100 



—• 

drop cookies 

1 

115 

Spinach 

2 h. T. 

40 



450 



— 

Asparagus tips 

2 h. T. 

25 

OR 


— 



775 

♦White sauce 

2 T. 

50 




OR 



♦Hominy bread 

1 slice 

75 







or rolls 



Oranges 

1 

100 




♦Pineapple salad 

av. h. 

150 

Oatmeal 

2 h. T. 

50 

Scalloped chicken 

2 h. T. 

250 

Bread and 



Top milk 

X cup 

100 

Hearts of lettuce 



nutmargarine 



Sugar 

1 t. 

25 

with *French 



sandwiches 

1 triangle 

100 

Coffee 

1 cup 

0 

dressing (Wes- 

1 small 





Hot milk 

X cup 

40 

son oil) 

serving 

100 



1040 

Sugar 

I t. 

25 

*Rice muffins 

1 

130 

OR 



♦Hominy bread 

1 slice 

75 

*Orange honey 

1 T. 

55 




Honey 

1 T. 

100 

♦Hominy (left 








-- 

over) molded 



Cream of chicken 





5 i 5 

with chopped 



soup with rice 

1 cup 

200 




figs 

av. h. 

155 

Beef steak pie *(oat- 






Top milk 

X cup 

100 

meal pastry) 

av. h. 

200 






— 

Sauted parsnips 

2 halves 

60 






790 

Peas 

2 h. T. 

75 






— 

♦Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Egg and potato 









salad 

av. h. 

245 







• 


1005 





























jfcbruar^ 20 


Vteats Milk 

Cream 

Butter 

Eggs 

Groceries 

?ish 


Vegetables 



Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

— 

APPROX. 

CALORIE 

Grilled sardines 

3 

125 

Casaba melon 

x slice 

40 

Stewed primes 

4 with 2 


on toast 

i slice 

75 

Kingfish meunier 

av. h. 

200 


T. juice 

200 

Hashed creamed 



Sliced cucumbers 

av. h. 

15 

Riced (steamed) 

2 h. 1. 

70 

potatoes 

2 h. T. 

100 

^French dressing 

1 T. 

65 

Cream (thin) 

y cup 

100 

Mashed yellow 



French fried pota- 



Sugar (powdered) 



turnips 

2 h. T. 

50 

potatoes 

2 h. T. 

75 

or maple sugar 

11. 

25 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

Celery 

3 small 


Stuffed tomatoes 

1 

100 

Hot milk 

y cup 

40 


stalks 

10 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Barley bread 

i slice 

75 

or rolls 



*Barley bread 

1 slice 

75 

Butter or 



Orange sherbet 

2 h. T. 

200 

Butter or 



nutmargarine 

i ball 

75 

*Chocolate maple 



nutmargarine 

1 ball 

75 

Tomato jelly salad 

av. h. 

130 

cake 

1 slice 

160 



r 

*Cornmeal cheese 








010 

sticks 

2 

100 



1005 






— 

OR 








770 




For HEAVY 



OR 






BREAKFAST, add 






Sliced oranges 

]/ 2 orange 

50 







and bananas 

y banana 

50 

Cream (thick) for 



*Yellow soy bean 



(karo) 

iT. 

30 

coffee 

1 T. 

70 

timbales 

i 

250 

Sauted scrod 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Brown nut sauce 

2 T. 

no 

Potato balls 

5 balls 

100 

*Southern spoon 



Celery 

3 small 


Scalloped corn 

2 h. T. 

100 

corn bread 

2 h. T. 

100 


stalks 

10 

Sliced tomatoes 



Butter or 



*Barley bread 

i slice 

75 

with lettuce and 



nutmargarine 

1 ball 

75 

Nutmargarine 

i ball 

75 

*mayonnaise 

av. h. 

150 



" 

Cauliflower 

2 h. T. 

15 

*Barley bread 

1 slice 

75 



445 

*Hollandaise sauce 

2 T. 

130 

or rolls 



OR 


- 

Bread and 



Orange and sago 






nutmargarine 



pudding 

2 h. T. 

150 




sandwiches 

i triangle 

100 

Cream (thin) 

X cup 

100 

Stewed primes 

4 with 2 









T, juice 

200 



765 



1005 

Rice (steamed) 

2 h. T. 

70 

OR 



OR 



Top milk 

y cup 

100 







Sugar 

11. 

25 







Coffee 

1 cup 

0 

Scalloped onions 



Baked grayfish 

av. h. 

200 

Hot milk 

y cup 

40 

with peanuts 

av. h. 

200 

Caper sauce 

2 T. 

75 

Sugar 

11. 

25 

Riced potatoes 

2 h. T. 

75 

Boiled potatoes 

1 medium 

100 

*Barley bread 

1 slice 

75 

Spinach 

2 h. T. 

40 

String beans 

2 h. T. 

40 

*Apricot butter 

1 T. 

40 

*Barley bread 

i slice 

75 

*Barley bread 

1 slice 

75 



■ 

*Apricot butter 

i T. 

40 

Oleomargarine 

x ball 

75 



575 

*Apple and nut 



Apple surprise 

1 large 

225 




salad 

av. h. 

260 

Top milk 

X cup 

100 




*Cottage cheese 



*Spice cake 

1 slice 

150 




sandwiches 

i triangle 

100 









— 



1040 






790 












































Meats 




jfebmare 21 

Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

White perch 



Broiled mush- 



Grapefruit (karo) 

Vi large 

140 

(sauted) 

av. h. 

200 

rooms 

2 h. T. 

40 

Hominy 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

on toast 

1 slice 

75 

Cream (thin) 

X cup 

100 

*Barley bread 

i slice 

75 

*Cornmeal crisps 

3 

30 

Sugar (powdered) 



Butter or 



Roast capon 

1 slice 

200 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

* Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

*Baked apple 



Potato croquettes 

1 

100 

Hot milk 

V\ cup 

40 

stuffed with 



Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 

raisins and nuts 



Ripe olives 

2 

30 

*Barley bread 

1 slice 

75 

(karo) 

i medium 

225 

*Barley bread 

1 slice 

75 

Butter or 



*Spice cake 

i slice 

150 

or rolls 



nutmargarine 

1 ball 

75 




*Pineapple and apple 





— 



800 

salad 

av. h. 

200 



540 

OR 


*-* 

Cream cheese 

Bread and butter 

av. h. 

100 




Salmi of duck 

av. h. 

200 

sandwiches 

1 triangle 

100 

For HEAVY 
BREAKFAST, add 








Apple sauce 
Lattice potatoes 

2 T. 

2 h. T. 

100 

75 

OR 


1010 

Cream (thick) for 








Brussels sprouts 

2 h. T. 

30 




coffee 

1 T. 

70 

*Barley bread 

i slice 

75 

Cream of tomato 



Buckwheat cakes 

3 

210 

Nutmargarine 

i ball 

75 

soup 

yi cup 

150 

Maple sirup 

2 T. 

130 

Sliced bananas 

y* banana 

50 

*Cheese relish 

1 slice 

55 


— 

Cream (thin) 

14 cup 

100 

Fried scallops 

2 h. T. 

150 



410 

*Pecan cakes 

i 

105 

*Tartare sauce 

1 T. 

100 

OR 


— 




Scalloped potatoes 

2 h. T. 

100 






810 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 



Bananas 

1 

100 




*Apple and date 



Hominy 

2 h. T. 

60 




salad 

av. h. 

275 

Top milk 

X cup 

100 

*Baked hominy 



Bread and 


Sugar 

11. 

25 

and cheese 

2 h. T. 

135 

nutmargarine 


100 

Coffee 

1 cup 

0 

*Pimento sauce 

2 T. 

50 

sandwiches 

1 triangle 


Hot milk 

yi cup 

40 

Stuffed potatoes 
Creamed com 
*Barley bread 

i medium 
■y b T 

100 

85 

75 


1005 

Sugar 

Fried commeal 
mush 

1 t. 

25 


i slice 

OR 



1 slice 

100 

*Fruit butter 

i T. 

65 




Maple sirup 

1 T. 

65 

Sliced oranges 

i 

100 

Scalloped oysters 

2 h. T. 

200 



— 

*Spice cake 

i slice 

150 

Baked potatoes 

1 medium 

100 



5 i 5 



— 

Oleomargarine 

1 ball 

75 






760 

Cauliflower au 








— 

gratin 

2 h. T. 

80 







Sliced tomatoes 

1 

40 







with *French 








dressing (Wesson 
oil) 

1 T. 

65 





• . 


*Barley bread 

2 slices 

150 







Oleomargarine 
*Cheese and nut 

1 ball 

75 







salad 

av. h. 

225 









1010 









































tfebruat^ 22 


•Meats 




'ish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


r egetables 


'ruit 


Miscellaneous 





SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Chicken salad 

av. h. 

250 

Bisque of oysters 

A cup 

200 

*Baked apples (karo) 

1 large 

200 

Ripe olives 

3 

45 

Toast 

1 slice 

75 

Cornmeal mush 

2 h. T. 

80 

*Barley bread 

i slice 

75 

Roast saddle of 



Cream (thin) 

A cup 

100 

Butter or 



mutton 

1 slice 

200 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Mint sauce 

2 T. 

10 

or maple sugar 

1 t. 

25 

Blanc-mange 

2 h. T. 

200 

Sweet potatoes 



Coffee 

I cup 

0 

with brandied 



southern style 

2 h. T. 

125 

Hot milk 

A, cup 

40 

peaches 

A cup 

50 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

*Oatmeal maca- 



Celery 

3 small 


*Barley bread 

1 slice 

75 

roons 

X 

65 


stalks 

10 

Butter or 






*Barley bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



760 

or rolls 





- . 

OR 


— 

Bombe glace 

av. h. 

200 



620 




*Honey cake—maple 





-- 




filling 

1 slice 

130 




Stuffed eggs 

X 

105 




For HEAVY 



*White sauce 

2 T. 

50 



1050 

BREAKFAST, add 



Mashed potatoes 

2 h. T. 

100 

OR 






Peas 

2 h. T. 

75 




Cream (thick) for 



Celery 

3 small 





coffee 

1 T. 

70 


stalks 

10 

Bisque of oysters 

A cup 

200 

Corned beef hash 

2 h. T. 

200 

Ripe olives 

2 

30 

*Commeal cheese 



* Quaker muffins 

1 

130 

*Barley bread 

x slice 

75 

sticks 

2 

100 

Honey 

1 T. 

100 

Nutmargarine 

i ball 

75 

Roast leg of lamb 

1 slice 

200 



■ 

Caramel custard 

A cup 

150 

Mint sauce 

1 T. 

5 



500 

*Pecan cakes 

i 

105 

Roast potatoes 

1 medium 

100 

OR 


— 




Squash 

2 h. T. 

25 






775 

*Barley bread 

1 slice 

75 




OR 



or rolls 



*Baked apples (karo) 

1 large 

200 




*Coffee ice cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 




*War cake 

1 slice 

150 

Top milk 

A cup 

100 

Codfish cakes 

i 

100 




Sugar 

X t. 

25 

*Tomato sauce 

2 T. 

40 



1055 

Coffee 

I cup 

0 

Scalloped onions 

2 h. T. 

150 

OR 



Hot milk 

A cup 

40 

Spinach 

2 h. T. 

40 




Sugar 

11. 

25 

*Barley bread 

i slice 

75 




*Quaker muffins 

I 

130 

Oleomargarine 

i ball 

75 

Roast leg of mutton 

1 slice 

200 

* Orange marmalade 

i T. 

100 

Floating island 

A cup 

135 

Mint sauce 

1 T. 

5 



*- 

*Cocoanut spice 



Roast potatoes 

1 medium 

100 



700 

cake 

i slice 

160 

String beans 

2 h. T. 

40 



— 



— 

*Barley bread 

2 slices 

150 






775 

Oleomargarine 

1 ball 

75 







Chocolate blanc- 









mange 

2 h. T. 

200 







Top milk 

A cup 

100 







*Cocoanut spice cake 

1 slice 

160 







ft 

• 

1030 




































Jfebruat^ 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 




Fruit 


Miscellaneous 


MONDAY 


luncheon or supper 

PORTION 

C 

APPROX. 

'ALORIES 

Poached eggs 



with spinach 

av. h. 

XI 5 

on toast 

i slice 

75 

Lyonnaise pota- 

2 h. T. 


toes 

75 

*Quaker muffins 

i 

130 

Butter or 



nutmargarine 

i ball 

75 

*Pineapple and 

av. h. 


cheese salad 

200 

Bread and butter 



sandwiches 

i triangle 

100 

770 

OR 



Minced lamb 

av. h. 

150 

on toast 

i slice 

75 

Sauted bananas 

y 2 banana 

75 

♦Quaker muffins 

I 

130 

♦Prune butter 

i T. 

45 

♦Potato and celery 

av. h. 


salad 

215 

♦Cornmeal cheese 



sticks 

2 

100 

790 

OR 



Cold sliced mut- 



ton (left over) 

i slice 

150 

♦Spinach and egg 

av. h. 


salad 

145 

♦Quaker muffins 

i 

130 

Oleomargarine 

i ball 

75 

♦Dried apricot 

2 h. T. 


tapioca 

150 

Top milk 

y cup 

100 

750 


DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Clear turkey soup 

1 cup 

50 

Oranges 

i large 

100 

with custard 

i T. 

50 

Com flakes 

3 h. T. 

45 

♦Cheese relish 

1 slice 

55 

Cream (thin) 

y cup 

100 

Porterhouse steak 

av. h. 

200 

Sugar (powdered) 



♦Beamaise sauce 

1 T. 

100 

or maple sugar 

1 1 . 

25 

Fried potato balls 

5 balls 

100 

Coffee 

1 cup 

0 

Artichokes bottoms 

av. h. 

50 

Hot milk 

y cup 

40 

Peas 

2 h. T. 

75 

Sugar (loaf) 

1 cube 

25 

Celery 

3 small 


♦Barley bread 

1 slice 

75 


stalks 

10 

Butter or 



♦Barley bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

or rolls 





— 

Creme aux fruits 

2 h. T. 

150 



485 

♦Cocoanut spice cake 

1 slice 

160 






1075 

For HEAVY 



OR 



BREAKFAST, add 






Cream (thick) for 



♦Consomme (meat- 



coffee 

1 T. 

70 

less) 

1 cup 

50 

Codfish balls 

1 

100 

with custard 

1 T. 

50 

♦Potato flour and 



♦Cornmeal crisps 

3 

30 

barley muffins 

X 

100 

Corned beef 

1 slice 

200 

Damson jam 

1 T. 

100 

Boiled potatoes 

1 medium 

100 




Scalloped onions 

2 h. T. 

150 



370 

Mashed turnips 

2 h. T. 

50 

OR 



Cold slaw 

2 h. T. 

70 




♦Barley bread 

1 slice 

75 



' 

or rolls 



Oranges 

1 

100 

Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

X cup 

100 

Top milk 

y cup 

100 




Sugar 

11. 

25 



1000 

Coffee 

1 cup 

0 

OR 


— 

Hot milk 

y cup 

40 




Sugar 

11. 

25 




♦Barley bread 

1 slice 

75 

♦Tamale pie 

av. h. 

350 

Honey 

1 T. 

100 

Hashed creamed 





— 

potatoes 

2 h. T. 

xoo 



5 i 5 

Peas 

2 h. T. 

75 




Ripe olives 

2 

30 




♦Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




♦Rice molded with 






grated pineapple 

av. h. 

130 




Top milk 

X cup 

100 


• 




1010 



• 

I 

































3februat\> 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Boiled salmon 

av. h. 

100 

* Consomme (meat- 



Stewed prunes 

4 with 2 


*Hollandaise 



less) 

1 cup 

50 


T. juice 

200 

sauce 

2 T. 

130 

Toast 

1 slice 

75 

Samp 

2 h. T. 

00 

Hashed creamed 



Roast turkey 

1 slice 

285 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

♦Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



String beans 

2 h. T. 

40 

* Cranberry sauce 

1 T. 

55 

or maple sugar 

1 t. 

25 

♦Buckwheat bread 

1 slice 

75 

Grilled sweet pota- 



Coffee 

X cup 

0 

Butter or 



toes 

2 slices 

100 

Hot milk 

X cup 

40 

nutmargarine 

1 ball 

75 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 

*Apple tapioca 

2 h. T. 

150 

Celery 

3 small 


♦Buckwheat bread 

1 slice 

75 

Cream (thin) 

X cu p 

100 


stalks 

10 

Butter or 





— 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

i ball 

75 

. 


770 

or rolls 





■ 

OR 



Coffee mousse 

2 h. T. 

190 



600 




*Oatmeal wafers 

1 

100 




Omelet (3 eggs) 

X omelet 

160 



1005 

For HEAVY 



Peas 

2 h T. 

75 

OR 



BREAKFAST, add 



Hashed creamed 









potatoes 

2 h. T. 

100 




Cream (thick) for 



Celery 

3 small 


Split pea soup 

X cup 

125 

coffee 

1 T. 

70 


stalks 

10 

♦Commeal cheese 



Soft cooked eggs 

1 

75 

♦Buckwheat bread 

1 slice 

75 

sticks 

2 

100 

♦Com muffins 

1 

130 

♦Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 

♦Orange marmalade 

1 T. 

100 

* Jellied apples 

av. h. 

165 

Egg sauce 

2 T. 

75 



" 

Cream (thin) 

X cup 

100 

Boiled potatoes 

1 medium 

100 



375 

* Almond cakes 

1 

35 

String beans 

2 h. T. 

40 

OR 


~ 




Scalloped tomatoes 

2 h. T. 

100 






765 

*Buckwheat bread 

1 slice 

75 




OR 



or rolls 



Stewed prunes 

4 with 2 





Spanish cream 

2 h. T. 

50 


T. juice 

200 




Cream (thin) 

X cup 

100 

Samp 

2 h. T. 

60 

*Samp baked with 



*Almond cakes 

1 

35 

Top milk 

X cup 

100 

cheese 

av. h. 

200 




Sugar 

1 t. 

25 

♦Tomato sauce 

2 T. 

40 



1000 

Coffee 

1 cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

X cup 

40 

*White sauce 

2 T. 

50 




Sugar 

I t. 

25 

String beans 

2 h. T. 

40 




♦Com muffins 

I 

130 

♦Buckwheat bread 

1 slice 

75 

Split pea soup 

1 cup 

150 

♦Prune butter 

i T. 

45 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 



■ 

Junket 

X cup 

100 

Egg sauce 

2 T. 

75 



625 

Top milk 

X cup 

100 

Boiled potatoes 

x medium 

100 



* 

*Oatmeal cookies 

I 

135 

Spinach 

2 h. T. 

40 







*Buckwheat bread 

2 slices 

150 






800 

Oleomargarine 

x ball 

75 






— 

Apple snow 

2 h. T. 

50 







* Custard sauce 

3 T. 

60 







*Oatmeal cookies 

1 

135 









1035 

% 


































jfebvuare 25 


tfeats Milk 

Cream 

Butter 

Eggs 

Groceries 

i'ish 

lege tables 


taut 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Turkey (creamed) 

av. h. 

200 

Cream of asparagus 



Grapefruit (karo) 

A large 

140 

Sweet potato 



soup 

X cup 

150 

Minute tapioca 

2 h. T. 

60 

croquettes 

i 

150 

*Commeal cheese 



Cream (thin) 

X cup 

100 

*Cranberry sauce 

i T. 

55 

sticks 

2 

100 

Sugar (powdered) 



*Corn muffins 

i 

130 

Beef tongue with 

1 slice 

75 

or maple sugar 

1 t. 

25 

Butter or 



*tomato sauce 

2 T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Potato au gratin 

2 h. T. 

100 

Hot milk 

A cup 

40 

Alligator pear 



Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

salad 

av. h. 

75 

Cold slaw 

2 h. T. 

70 

*Buckwheat bread 

1 slice 

75 

*French dressing 

i T. 

65 

Ripe olives 

2 

30 

Butter or 



*Corameal crisps 

3 

30 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



— 

or rolls 





— 



780 

*Baked honey cus- 





540 

OR 


*- 

tard 

A cup 

150 



— • 




*Chocolate fruit cake 

1 slice 

175 

For HEAVY 









BREAKFAST, add 



Boiled salmon 





1005 




(canned) 

av. h. 

100 

OR 



Cream (thick) for 



*Hollandaise 






coffee 

1 T. 

70 

sauce 

2 T. 

130 




Fried halibut or 



Mashed potatoes 

2 h. T. 

100 

Cream of asparagus 



creamed codfish 

av. h. 

120 

Spinach 

2 h. T. 

40 

soup 

X cup 

150 

*Baking powder 



Celery 

3 small 


Toast 

1 slice 

75 

biscuits (wheat- 




stalks 

10 

Beef stew with 



less) 

1 

125 

*Corn muffins 

X 

130 

vegetables 

av. h. 

250 

Honey or brown 



Nutmargarine 

i ball 

75 

Corn a la southern 

2 h. T. 

125 

sugar sirup 

1 T. 

100 

*Grapefruit salad 

av. h. 

135 

*Buckwheat bread 

1 slice 

75 



— 

*French dressing 



or rolls 





415 

*Commeal crisps 

3 

30 

Coffee custard 

A cup 

150 

OR 


— 




*Chocolate fruit cake 

i slice 

175 




OR 


75 ° 



1000 

Bananas 

1 

100 




OR 



Commeal mush 

2 h. T. 

80 







Top milk 

X cup 

100 

Boiled salmon 






Sugar 

1 t. 

25 

(canned) 

av. h. 

100 

Beef loaf 

1 slice 

200 

Coffee 

1 cup 

0 

Caper sauce 

2 T. 

75 

*Brown nut sauce 

2 T. 

no 

Hot milk 

X cup 

40 

Mashed potatoes 

2 h.T. 

100 

Scalloped onions 

2 h. T. 

150 

Sugar 

11. 

25 

*Corn muffins 

i 

130 

Cold slaw 

2 h. T. 

70 

*Baking powder 



Oleomargarine 

i ball 

75 

*Buckwheat bread 

2 slices 

!50 

biscuits (wheat- 



*Beet and egg 



Oleomargarine 

1 ball 

75 

less) 

I 

125 

salad 

av. h. 

200 

*Samp (left over) 



*Orange marmalade 

i T. 

TOO 

*Cottage cheese 



molded with 





_ 

sandwiches 

i triangle 

xoo 

dates 

av. h. 

165 



EjQt^ 



— 

Top milk 

A, cup 

100 



-- 



780 







/ 





1020 

- 


' 

































jfebmai^ 26 


vleats Milk 

Cream 

Butter 

Eggs 

Groceries 


nsh 


Vegetables 


Fruit 




Miscellaneous 





THURSDAY 


LUNCHEON OR SUPPER 


Cold tongue 
*Cheese and olive 
salad 

*Baking powder 
biscuits (wheat- 
less) 

Butter or 
nutmargarine 
*Lemon ice 
*Pecan cakes 


OR 


*Creamed cheese 
and eggs 
on toast 
Potato cakes 
*Baking powder 
biscuits (wheat¬ 
less) 

Nutmargarine 

Junket 

* Chocolate fruit 
cake 


OR 


*Pimento and 
cheese roast 
*Tomato sauce 
Brussels sprouts 
Sauted eggplant 
*Baking powder 
biscuits (wheat- 

Traitbutter 
*Commeal (left 
over) molded 
with chopped 
figs 

Top milk 


PORTION 


APPROX. 

CALORIES 


DINNER 


2 slices 
av. h. 

I 

1 ball 

2 h. T. 

i 


150 

200 


125 

75 

100 

105 


Clams 

*Boston brown bread 
and butter 
Boiled leg of mutton 
Caper sauce 
Mashed potatoes 
Peas 

Steamed cabbage 
au gratin 
Celery 


av. h. 
1 slice 
1 


755 


160 

75 

5 o 


*Buckwheat bread 
or rolls 

*Endive salad with 
*Russian dressing 
Bread and butter 
sandwiches 


OR 


1 

x ball 
yi cup 

i slice 


1 slice 

2 T. 

2 h. T. 
1 slice 


1 T. 


125 

75 

100 

175 

760 


200 

40 

30 

30 


125 

65 


Clams 

*Boston brown bread 
and nutmargarine 
Mutton chops 
Currant jelly 
Sauted bananas 
Beets 

*Buckwheat bread 
or rolls 

“"Pineapple and 
cheese salad 
Bread and butter 
sandwiches 


OR 


PORTION 


6 clams 

1 slice 

1 slice 

2 T. 

2 h. T. 

2 h. T. 

2 h. T. 

3 small 
stalks 

1 slice 


av. h. 

1 triangle 


6 clams 

1 slice 

2 

1 T. 

A 

2 h. T. 

1 slice 


av. h. 

1 triangle 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

IOO 

*Baked apples (karo 

1 large 

200 


Oatmeal 

2 h. T. 

50 

100 

Cream (thin) 

X cup 

IOO 

200 

Shgar (powdered) 



75 

or maple sugar 

1 t. 

25 

IOO 

Coffee 

1 cup 

0 

75 

Hot milk 

cup 

40 


Sugar (loaf) 

i cube 

25 

. 90 

*Buckwheat bread 

1 slice 

75 


Butter or 



10 

nutmargarine 

1 ball 

75 

75 







590 

no 





For HEAVY 



IOO 

BREAKFAST, add 



1035 

Cream (thick) for 




coffee 

1 T. 

70 


Scrambled eggs 

2 h. T. 

200 


Fried mush 

1 slice 

IOO 

IOO 

Maple sirup 

2 T. 

130 J 

IOO 



500 

200 

OR 


— 

IOO 




75 




50 

*Baked apples (karo) 

1 large 

200 

75 

Oatmeal 

2 h. T. 

50 


Top milk 

A cup 

IOO 


Sugar 

11. 

25 

200 

Coffee 

1 cup 

0 


Hot milk 

A cup 

40 

IOO 

Sugar 

11. 

25 


'‘Buckwheat bread 

i slice 

75 

1000 

Trait butter 

1 T. 

65 




580 


av. h. 
X cup 


160 

100 

750 


Grapefruit 
*Irish stew 
*Cornmeal dump¬ 
lings 

*Buckwheat bread 
Oleomargarine 
*Apple and nut 
salad 


A large 125 

av. h. 250 


1 140 

2 slices 150 

1 ball 75 


av. h. 


260 


1000 





































jfebruar^ 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

* 

Fish 

1 ' 


Vegetables 




Fruit 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

Crab flakes on 

2 h. T. 

105 

Split pea soup 

H cup 

toast 

1 slice 

75 

Toast 

1 slice 

*White sauce 

2 T. 

50 

Boiled striped bass 

av. h. 

Scalloped pota- 



Caper sauce 

2 T. 

toes 

2 h. T. 

IOO 

Potato balls 

5 balls 

Sauted apples 

2 slices 

50 

Stuffed tomatoes 

1 

Celery 

3 small 


*Rice bread 

1 slice 


stalks 

10 

or rolls 


Rice bread 

1 slice 

75 

Bavarian cream 

2 h. T. 

Butter or 



with stewed fresh 

A slice 

nutmargarine 

1 ball 

75 

pineapple 

2 T. juice 

*Coffee jelly 

A cup 

40 

*War cake 

1 slice 

*Custard sauce 

3 T. 

60 



*Soft honey cake 

1 slice 

115 






OR 




755 



OR 








Lentil soup 

3 A cup 




Toast 

i slice 

Creamed oysters 

2 h. T. 

IOO 

Boiled codfish 

av. h. 

on toast 

1 slice 

75 

Egg sauce 

2 T. 

Lyonnaise 



Potato balls 

5 balls 

potatoes 

2 h. T. 

75 

Sliced cucumbers 

av. h. 

Celery 

3 small 


*French dressing 

1 T. 


stalks 

10 

*Rice bread 

1 slice 

*Rice bread 

1 slice 

75 

or rolls 


Nutmargarine 

1 ball 

75 

*Cottage pudding 

av. h. 

Blanc-mange 

2 h. T. 

200 

*Lemon sauce 

2 T. 

*Maple sauce 

1 T. 

60 



*Pecan cakes 

1 

105 






OR 




775 



OR 








Boiled codfish 

av. h. 




*White sauce 

2 T. 

*Yellow soy bean 



Riced potatoes 

2 h. T. 

timbales 

1 

250 

Com a la southern 

2 h. T. 

*White sauce 

2 T. 

5 o 

Sliced tomatoes 

1 

*Rice bread 

1 slice 

75 

*French dressing 


*Orange honey 

1 T. 

55 

(Wesson oil) 

1 T. 

* Stewed apricots 



*Rice bread 

2 slices 

with raisins 

av. h. 

145 

Oleomargarine 

1 ball 

Top milk 

A cup 

IOO 

Apple and sago pud- 


*Indian meal 



ding 

2 h. T. 

doughnuts 



Top milk 

% cup 

(commeal) 

1 

95 





770 




APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

1 

125 

Oranges 

75 

Rice (steamed) 

150 

Cream (thin) 

75 

Sugar (powdered) 

IOO 

or maple sugar 

IOO 

Coffee 

75 

Hot milk 


Sugar (loaf) 

135 

*Rice bread 


Butter or 

65 

nutmargarine 

150 


1050 



For HEAVY 


BREAKFAST, add 

125 

Cream (thick) for 

75 

coffee 

175 

Stewed kidneys 

75 

*Barley rice muffins 

IOO 

*Orange marmalade 

15 


65 


75 

OR 

200 


IOO 

Oranges 


Rice (steamed) 

1005 

Top milk 


Sugar 


Coffee 


Hot milk 

175 

Sugar 

50 

*Barley rice muffins 

75 

Honey 

125 


40 


65 


150 


75 


150 


IOO 


1005 



PORTION 


1 large 

2 h. T. 
X cup 


I t. 

I cup 
X cup 
i cube 
i slice 


i ball 


1 T. 

2 T. 

i 

i T. 


1 

2 h. T. 

>4 CUp 

I t. 

I cup 
X cup 
I t. 

X 

I T. 


APPROX. 

CALORIES 


IOO 

70 

IOO 


25 

o 

40 

25 

75 

75 

5 io 


7 o 

II 5 

130 

100 


4i5 


IOO 

70 

IOO 

25 

o 

40 

25 

130 

IOO 


590 







































jfebruav^ 28 


I 

Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 

K. 


Vegetables 


Fruit 


Miscellaneous 






Ibousebolb iBipenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 


/Ifoarcb 


Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 

Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Cornmeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Grocer? Hist 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 

Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 

Fish (dried) 
Codfish 
Firman haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 

Commeal 

Oatmeal 

Potato 

Rice 

Rye 

Wheat 


Fruits (dried )—Continued 
Figs 
Primes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 

Oleomargarine 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Com 
Maple 


Whole wheat 

Olives 


Tapioca 

Tea 

Fruits (canned) 

Apricots 

Green 

Ripe 


Cherries 

Peaches 

Pears 

Pineapple 

Fruits (candied) 
Cherries 

Paper 

Shelf 

Toilet 

Wrapping 


Vinegar 

Vegetables 

Vegetables 

Vegex 

Citron 

Peanut butter 



Pineapple 

Peanut oil 


Water 

Fruits (dried) 

Peas 


Mineral 

Apples 

Green 

' 

Plain 

Apricots 

Split 


Wesson oil 

Currants 

Yellow 



Dates 

Pickles 


Yeast 


Market Xist 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 

Crabs Kingfish 

Flounder Lobsters 

Green turtle Mackerel 

Haddock Spanish 

Halibut Snapping 

Oysters 

Perch 

Pompano 

Red snapper 
Salmon 

Scallops Shad roe 

Scrod Shrimps 

Sea bass Smelts 

Sea trout Terrapin 

Shad Trout 

Turbot 

Weakfish 

Whitefish 

Whitebait 

Whiting 



BEEF 



Chopped beef 
Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 

Pigeon 

Squab 

Turkey 



*VEAL 

! 


Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 


- 

Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery- 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 
Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Fried oysters 

6 

225 

Grapefruit 

A large 

125 

Bananas 

1 

100 

*Tomato sauce 

2 T. 

40 

Honey 

1 t. 

35 

Hominy 

2 h. T. 

60 

Hashed creamed 



Filet of beef 

1 filet 

200 

Cream (thin) 

A cup 

100 

potatoes 

2 h. T. 

100 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



*Corn muffins 

i 

130 

Sauted bananas 

A 

75 

or maple sugar 

1 t. 

25 

Butter or 



Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Salted pecan nuts 

8 

80 

Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

IS 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Hollandaise 



or rolls 



*Rice bread 

x slice 

75 

sauce 

2 T. 

130 

*Clarified apples with 



Butter or 



^Cheese relish 

i slice 

55 

rice 

2 h. T. 

135 

nutmargarine 

1 ball 

75 



— 

Cream (thin) 

X cup 

100 




OR 


770 

*Chocolate cake 

1 slice 

120 



500 





1025 







OR 



For HEAVY 



Fish timbales 

i 

150 




BREAKFAST, add 



*Tomato sauce 

2 T. 

40 







Hashed browned 



Cream of spinach 



Cream (thick) for 



potatoes 

2 h. T. 

75 

soup 

A cup 

125 

coffee 

1 T. 

70 

String beans 

2 h. T. 

40 

*Commeal crisps 

3 

30 

*Cornmeal and 



*Com muffins 

i 

130 

Porterhouse steak 

av. h. 

200 

rice waffles 

1 

235 

Nutmargarine 

i ball 

75 

French fried pota- 



Maple sirup 

2 T. 

130 

*Asparagus salad 

5 stalks 

25 

toes 

2 h. T. 

75 




*French dressing 

2 T. 

130 

Carrots with 

2 h. T. 

15 



435 

*Cornmeal cheese 



*white sauce 

2 T. 

5 ° 

OR 



sticks 

2 

100 

Celery 

3 small 







— 


stalks 

10 






765 

*Rice bread 

1 slice 

75 

Bananas 

I 

100 

OR 


— 

or rolls 



Hominy 

2 h. T. 

60 




Baked apple sur- 



Top milk 

X cup 

100 




prise 

1 large 

225 

Sugar 

1 t. 

25 

*Fish chowder (left 



Cream (thin) 

A, cup 

100 

Coffee 

1 cup 

0 

over) 

I cup 

250 

*Pecan cakes 

1 

105 

Hot milk 

A cup 

40 

*Rice bread 

i slice 

75 




Sugar 

I t. 

25 

Oleomargarine 

i bah 

75 



1010 

French toast 

i slice 

I 5 ° 

*Apple and date 



OR 


-- 

Corn sirup 

1 T. 

55 

salad 

av. h. 

275 







Cottage cheese 








555 

sandwiches 

x triangle 

100 

Cream of spinach 








- — 

soup 

A cup 

125 






• 775 

Hamburg steaks 

av. h. 

200 






— 

Fried onions 

2 T. 

30 







Mashed potatoes 

2 h. T. 

100 







Cabbage au gratin 

2 h. T. 

90 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Rice (left over) 









molded with 









grated pineapple 

av. h. 

130 







Top milk 

A cup 

100 









1000 




































ilfcatcb l 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Salmon cutlets 

i 

150 

Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

yi large 

140 

*Anchovy butter 


*Cheese relish 

1 slice 

55 

Commeal mush 

2 h. T. 

80 

(nutmargarine) 

i T. 

25 

Roast capon 

1 slice 

200 

Cream (thin) 

yi cup 

100 

*Vegetable aspic 


*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 


salad 

av. h. 

170 

Stewed celery 

2 h. T. 

15 

or maple sugar 

I t. 

25 

*Rice bread 

i slice 

75 

*White sauce 

2 T. 

50 

Coffee 

I cup 

0 

Butter or 


Lima beans 

2 h. T. 

100 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

Hearts of lettuce 



Sugar (loaf) 

i cube 

25 

Floating island 

yy cup 

135 

with *French 

x small 


*Rice bread 

1 slice 

75 

*Commeal ginger- 

dressing 

serving 

100 

Butter or 


bread 

i slice 

150 

*Rice bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 







780 

*Vanilla ice cream 

2 h. T. 

200 



560 

OR 


— 

*Honey cake with 





— 

French lamb 



butterscotch fill¬ 
ing 

1 slice 

130 

For HEAVY 










chops 

Lattice potatoes 

2 

2 h. T. 

200 

75 

OR 


1060 

BREAKFAST, add 






Cream (thick) for 



*Tomato jelly 


salad with 



Tomato soup (clear) 

1 cup 

100 

coffee 

1 T. 

70 

mayonnaise 

av. h. 

130 

*Cornmeal cheese 



Omelet (3 eggs) 

% omelet 

160 

*Rice bread 

i slice 

75 

sticks 

2 

100 

^Buckwheat gems 

1 

130 

Nutmargarine 

i ball 

75 

Roast chicken 

1 slice 

200 

Strawberry jam 

1 T. 

100 

Floating island 

yy cup 

135 

*Boiled rice stuffing 

1 h. T. 

35 


— 

*Oatmeal wafers 

i 

100 

Stewed celery 

2 h. T. 

15 



460 



-—■ 

*White sauce 

2 T. 

50 

OR 




790 

Lettuce with 

1 small 




OR 


*French dressing 

serving 

100 







*Rice bread 

x slice 

75 

Stewed dried apri- 






or rolls 


299 

cots 

yy cup 

200 

Scrambled eggs 

2 h. T. 

200 

*Pistachio ice cream 

2 h. T. 


Commeal mush 

2 h. T. 

80 

with string 



*Honey cake—but- 



Top milk 

X cup 

100 

beans 

Scalloped pota- 

2 h. T. 

40 

terscotch filling 

1 slice 

130 

Sugar 

Coffee 

11. 

I cup 

25 






0 

toes 

*Rice bread 

2 h. T. 
i slice 

109 

75 

OR 


1005 

Hot milk 

Sugar 

yi cup 

1 t. 

40 

25 



*Apricot butter 

i T. 

40 




*Buckwheat gems 

1 

130 

Chocolate custard 

rmt 

2 h. T. 

200 

Tomato soup (clear) 

1 cup 

100 

* Apricot butter 

1 T. 

40 

drop cookies 

i 

115 

770 

Fricassee of chicken 
Mashed potatoes 
Hearts of lettuce 

av. h. 

2 h. T. 

200 

100 



640 



with *French 









dressing (Wesson 

1 small 








oil) 

serving 

100 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Orange jelly 

cup 

100 







*Custard sauce 
*Molasses nut drop 

3 T. 

60 







cookies 

1 

115 









1000 


































ilfcarcb 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

poRTisN 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried chicken 

av. h. 

150 

Chicken gumbo 



*Baked apples (karo) 

i large 

200 

with brown rice 

i#T. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

1 slice 

75 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


*Bearnaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 


stalks 

10 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Hot milk 

X cup 

40 

^Buckwheat gems 

i 

130 

*white sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Brown Betty 

2 h. T. 

200 

or rolls 



Butter or 



Cream (thin) 

X cup 

100 

*Grapefruit salad 

av. h. 

135 

nutmargarine 

1 ball 

75 



— 

Cream cheese 

av. h. 

100 



-— 



775 

Bread and butter 





585 

OR 



sandwiches 

1 triangle 

100 



■- 







For HEAVY 








1035 

BREAKFAST, add 



Creamed chicken 

av. h. 

150 

OR 






on toast 

i slice 

75 




Cream (thick) for 



Mashed potatoes 

2 h. T. 

100 




coffee 

1 T. 

70 

Brussels sprouts 

2 h. T. 

30 

Cream of chicken 



Fried eggs 

1 

100 

*Buckwheat gems 

i 

130 

soup with rice 

X cup 

150 

*Com flour rolled 



*Fruit butter 

i T. 

65 

Toast 

x slice 

75 

oats biscuits 



Prime tarts *(po- 



*Rabbit casserole 

av. h. 

300 

(wheatless) 

X 

125 

tato pastry) 

i 

200 

Potato chips 

6 large 

75 

Honey 

1 T. 

100 



— 

Stuffed tomatoes 

1 

100 



— 



750 

*Rice bread 

1 slice 

75 



395 

OR 



or rolls 



OR 


— 




*Banana salad 

X banana 

125 







Bread and nutmar- 






Scalloped chicken 



garine sand- 



*Baked apples (karo) 

1 large 

200 

(left over) 

2 h. T. 

250 

wiches 

1 triangle 

100 

Oatmeal 

2 h. T. 

50 

Potato cakes (left 






Top milk 

X cup 

100 

over) 

i 

50 



1000 

Sugar 

1 t. 

25 

*Buckwheat gems 

i 

130 

OR 



Coffee 

1 cup 

0 

*Prune butter 

x T. 

45 




Hot milk 

X cup 

40 

Sliced bananas 

i 

100 




Sugar 

I t. 

25 

Top milk 

X cup 

100 

Grapefruit 

X l ar g e 

125 

*Corn flour rolled 



*Soft honey cake 

i slice 

ii 5 

Creamed dried beef 

av. h. 

150 

oats biscuits 






on square of fried 



(wheatless) 

I 

125 



790 

mush (left over) 

1 square 

100 

*Prune butter 

i T. 

45 




Baked potatoes 

1 medium 

100 



— 




Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

100 



— 




*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pineapple (canned) 






__ 



salad 

av. h. 

150 









1025 


































flfcavcb 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 




Miscellaneous 





TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Fried scallops 

2 h. T. 

150 

*Tartare sauce 

i T. 

100 

Potato balls 

5 balls 

100 

Spinach 

2 h. T. 

40 

*Oatmeal bread 
Butter or 

i slice 

75 

nutmargarine 

i ball 

75 

*Pineapple salad 

av. h. 

150 

Bread and butter 


* 

sandwiches 

i triangle 

100 

790 

OR 


' 

Baked beans 

2 h. T. 

100 

*Tomato sauce 

2 T. 

40 

Sauted parsnips 

2 halves 

60 

Spinach 

*Baking powder 
biscuits (wheat- 

2 h. T. 

40 

less) 

i 

125 

*Orange honey 
*Apple and nut 

i T. 

55 

salad 

Bread and 

av. h. 

260 

nutmargarine 



sandwiches 

i triangle 

100 

780 

OR 


■ 

Baked beans 

2 h. T. 

100 

*Tomato sauce 

2 T. 

40 

Spinach 

2 h. T. 

40 

Creamed corn 
*Baking powder 
biscuits (wheat- 

2 h. T. 

85 

less) 

i 

125 

*Fruit butter 
*Tomato and 

i T. 

65 

celery salad 
*Cottage cheese 

av. h. 

200 

sandwiches 

i triangle 

100 

755 


DINNER 

PORTION 

APPROX. 

CALORIES 

Cream of asparagus 

¥ cup 


soup 

* Cornmeal cheese 

150 

sticks 

2 

100 

Roast squabs 

I 

300 

*Hominy stuffing 

i h. T. 

30 

Guava jelly 
Jerusalem arti- 

1 T. 

100 

chokes 

2 h. T. 

25 

* White sauce 

2 T. 

50 

Squash 

2 h. T. 

25 

Celery 

3 small 



stalks 

10 

*Oatmeal bread 
or rolls 

x slice 

75 

Fruit jelly 

2 h. T. 

125 

*Almond cakes 

1 

35 

OR 

Julienne soup 


1025 

(meatless) 

*Cornmeal cheese 

1 cup 

75 

sticks 

2 

IOO* 

Scalloped oysters 

2 h. T. 

200 

Lyonnaise potatoes 

2 h. T. 

75 

Succotash 

2 h. T. 

100 

Creamed onions 

2 h. T. 

75 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

* Oatmeal bread 
or rolls 

1 slice 

75 

Wine jelly 

¥ cup 

100 

*Custard sauce 

3 T. 

60 

*Oatmeal wafers 

1 

100 

OR 

Cream of chicken 
soup with rice 


1000 

(left over) 

1 cup 

200 

Halibut steaks 

av. h. 

120 

Stuffed potatoes 

1 medium 

IOO 

String beans 

Lettuce with 

2 h. T. 

40 

*French dressing 

1 small 


(Wesson oil) 

serving 

IOO 

*Oatmeal bread 

2 slices 

150 

Oleomargarine 
*Oatmeal (left over) 
molded with 

1 ball 

75 

raisins 

av. h. 

130 

Top milk 

l A cup 

IOO 

1015 


BREAKFAST FOR NEXT 

PORTION 

APPROX. 

DAY 


CALORIES 

Oranges 

i large 

IOO 

Samp 

2 h. T. 

60 

Cream (thin) 

Sugar (powdered) 

A cup 

IOO 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

K cup 

40 

Sugar (loaf) 

i cube 

25 

*Oatmeal bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



500 

For HEAVY 
BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Kippered herring 
*Potato cornmeal 

av. h. 

150 

muffins 

1 slice 

130 

Strawberry jam 

1 T. 

IOO 



450 

OR 



Oranges 

1 

IOO 

Samp 

2 h. T. 

60 

Top milk 

A cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

¥4 cup 

40 

Sugar 

^Potato cornmeal 

I t. 

25 

muffins 

i slice 

130 

*Fruit butter 

1 T. 

65 



545 





























flfoavcb 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Omelet (3 eggs) 

]A omelet 

160 

Compote of fruit 



Stewed prunes 

4 with 2 


with green pep- 



pineapple and 

1 slice 

50 

T. juice 

200 

pers 


5 

grapefruit 

av. h. 

50 

Puffed rice 

3 h. T. 

30 

Hashed creamed 



sugar 

1 t. 

25 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

Roast saddle of 


Sugar (powdered) 


Peas 

2 h. T. 

75 

mutton 

1 slice 

200 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Currant jelly 

1 T. 

100 

Coffee 

x cup 

0 

*Corn bread 

1 slice 

130 

Stuffed potatoes 

1 medium 

100 

Hot milk 

Y\ cup 

40 

*Apricot butter 

1 T. 

40 

Creamed mush- 



Sugar (loaf) 

i cube 

25 

Junket 

Y cup 

100 

rooms 

2 h. T. 

90 

*Oatmeal bread 

1 slice 

75 

•^Molasses nut 


Corn a la southern 

2 h. T. 

125 

Butter or 


drop cookies 

I 

115 

Celery 

3 small 

nutmargarine 

1 ball 

75 



— 


stalks 

10 






755 

*Oatmeal bread 

1 slice 

75 



570 

OR 


— 

or rolls 







*Orange shortcake 

1 slice 

200 

For HEAVY 











Fried boned 



OR 


1025 

BREAKFAST, add 



smelts 

av. h. 

200 






Compote of fruit, 



Cream (thick) for 



Hashed browned 



potatoes 

2 h. T. 

75 

oranges and 

Y orange 

50 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

bananas 

yi banana 

50 

Soft cooked eggs 

1 

75 

*Corn bread 

1 slice 

130 

karo (white) 

1 T. 

30 

*Rice muffins 

1 

130 

*Apricot butter 

1 T. 

40 

Hamburg steaks 

av. h. 

200 

Honey 

1 T. 

100 

*Pineapple and 



*Bearnaise sauce 

1 T. 

100 


— 

cheese salad 

av. h. 

200 

* Stuffed potatoes 

1 medium 

100 



375 

Bread and 



Cauliflower au 



OR 



nutmargarine 



gratin 

2 h. T. 

80 




sandwiches 

1 triangle 

100 

Lima beans 

2 h. T. 

100 






— 

Celery 

3 small 


Stewed primes 

4 with 2 


OR 


780 


stalks 

10 

T. juice 

200 


— 

Ripe olives 

2 

30 

Hominy 

2 h. T. 

60 




*Oatmeal bread 

1 slice 

75 

Top milk 

V\ cup 

100 




or rolls 



Sugar 

1 t. 

25 

*Cheese and 



Omelet souffle (3 



Coffee 

1 cup 

0 

spinach roll 
*Brown nut sauce 

1 slice 

2 T. 

140 

IIO 

eggs) 

Y omelet 

200 

Hot milk 

Sugar 

X cup 

I t. 

40 

25 




Steamed rice 
Creamed onions 

2 h. T. 

2 h. T. 

70 

75 

OR 


1025 

*Rice muffins 
*Orange honey 

I 

1 T. 

130 

55 




*Corn bread 
Oleomargarine 
Sliced oranges 
*Children’s 
cookies 

1 slice 

1 ball 

1 

1 

130 

75 

100 

80 

Roast shoulder of 
lamb 

Roast potatoes 
Carrots with 
*white sauce 

av. h. 

1 medium 

2 h. T. 

2 T. 

200 

100 

i 5 

50 


635 



780 

Peas 

Cold slaw 

2 h. T. 

2 h. T. 

75 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 
*Boiled commeal and 

1 ball 

75 







apple dumplings 

1 

i 75 







Top milk 

X cup 

100 









1010 

































flfoarcb 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

White perch 



Mutton broth with 



Grapefruit (karo) 

yi large 

140 

sauted 

av. h. 

200 

barley 

1 cup 

100 

Oatmeal 

2 h. T. 

50 

Lattice potatoes 

2 h. T. 

75 

*Cornmeal cheese 



Cream (thin) 

X cup 

100 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



Celery 

3 small 


Roast duck 

1 slice 

200 

or maple sugar 

1 t. 

25 


stalks 

10 

*Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

Hot milk 

yi cup 

40 

*Rice muffins 

1 

130 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

Butter or 



Mashed yellow tur- 



*Oatmeal bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

nips 

2 h. T. 

50 

Butter or 



Lemon cheese 



Spinach 

2 h. T. 

40 

nutmargarine 

1 ball 

75 

tarts * (quick 



*Oatmeal bread 

1 slice 

75 




barley flour 



or rolls 





530 

pastry) 

1 

200 

Pineapple pudding 

2 h. T. 

125 






— 

*Lemon sauce 

1 T. 

100 

For HEAVY 





760 




BREAKFAST, add 



OR 


— 



1020 







OR 



Cream (thick) for 









coffee 

1 T. 

70 

Omelet (3 eggs) 

]/ 2 omelet 

160 




Shirred eggs 

1 

100 

Lattice potatoes 

2 h. T. 

75 

Cream of cauli- 



French toast 

1 slice 

150 

Peas 

2 h. T. 

75 

flower soup 

H cu p 

150 

Maple sirup 

2 T. 

130 

Rice muffins 

1 

130 

Toast 

1 slice 

75 




*Apricot butter 

1 T. 

40 

Boiled leg of mutton 

1 slice 

200 



450 

*Boiled commeal 



Caper sauce 

2 T. 

75 

OR 



and apple 



Boiled potatoes 

1 medium 

100 




dumplings 

1 

175 

Beets 

2 h. T. 

50 




Cream (thin) 

X cup 

100 

Cold slaw 

2 h. T. 

70 

Bananas 

1 

100 



— 

*Oatmeal bread 

1 slice 

75 

Oatmeal 

2 h. T. 

5 o 



755 

or rolls 



Top milk 

y cup 

100 

OR 


— 

*Pineapple ice 

2 h. T. 

100 

Sugar 

11. 

25 




*Soft honey cake 

1 slice 

115 

Coffee 

1 cup 

0 







Hot milk 

V\ cup 

40 

Minced lamb (left 





1010 

Sugar 

11. 

25 

over) 

av. h. 

150 

OR 



*Oatmeal bread 

1 slice 

75 

on toast 

1 slice 

75 




*Orange marmalade 

1 T. 

100 

Eggplant sauted 

1 slice 

30 






— 

Beets with 

2 h. T. 

25 

Corned beef 

1 slice 

200 



515 

*white sauce 

2 T. 

50 

*Mustard sauce 

1 T. 

75 




*Rice muffins 

1 

130 

Boiled potatoes 

1 medium 

100 




Oleomargarine 

1 ball 

75 

Mashed yellow tur- 






*Hominy (left over) 



nips 

2 h. T. 

50 




molded with 



Cold slaw 

2 h. T. 

70 




dates 

av. h. 

165 

* Oatmeal bread 

2 slices 

150 




Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 






— 

Cocoanut pudding 

2 h. T. 

210 






800 

*Lemon sauce 

2 T. 

100 






• 


• 

1030 



































flbarcb 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 




Vegetable 


Fruit 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Clam chowder 

I cup 

330 

Black bean soup 

X cup 

150 

*Baked apples (karo) 

i large 

200 

*Boston brown 



*Cornmeal crisps 

3 

30 

Rice (steamed) 

2 h. T. 

70 

bread and but- 



Sauted flounder 

av. h. 

200 

Cream (thin) 

X cup 

IOO 

ter 

i slice 

IOO 

*Tartare sauce 

1 T. 

IOO 

Sugar (powdered) 



Celery 

3 small 


Mashed potatoes 

2 h. T. 

IOO 

or maple sugar 

1 t. 

25 


stalks 

10 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

*French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

* Salad Interlaken 

av. h. 

185 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Cream cheese 



or rolls 



*Potato bread 

1 slice 

75 

sandwiches 

x triangle 

IOO 

*Maraschino ice 

2 h. T. 

IOO 

Butter or 





— 

*Chocolate maple 



nutmargarine 

1 ball 

75 



755 

cake 

1 slice 

160 



— 

OR 








610 






1020 



— 




OR 



For HEAVY 



*Cheese croquettes 

2 small 

200 




BREAKFAST, add 



*Tomato sauce 

2 T. 

40 







Hashed creamed 



Mutton broth with 



Cream (thick) for 



potatoes 

2 h. T. 

IOO 

barley 

1 cup 

IOO 

coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

*Cornmeal cheese 



Codfish balls 

1 

IOO 

Nutmargarine 

i ball 

75 

sticks 

2 

IOO 

*Southern spoon 



*Vegetable salad 

av. h. 

185 

Sauted flounder 

av. h. 

200 

corn bread 

2 h. T. 

IOO 

Bread and 



*Tomato sauce 

2 T. 

40 

Butter or 



nutmargarine 



Potato balls 

5 balls 

IOO 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

IOO 

Creamed onions 

2 h. T. 

75 



— 



— 

Sliced cucumbers 

av. h. 

15 



345 



775 

*French dressing 

1 T. 

65 

OR 


— 

OR 



^Potato bread 

1 slice 

75 







or rolls 









*Apricot tapioca 

2 h. T. 

150 

*Baked apples (karo) 

1 large 

200 

*Scalloped corn 



Cream (thin) 

X cup 

IOO 

Rice (steamed) 

2 h. T. 

70 

with oysters 

av. h. 

200 




Top milk 

X cup 

IOO 

Mashed potatoes 

2 h. T. 

IOO 



1020 

Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 

OR 



Coffee 

1 cup 

0 

*Potato bread 

x slice 

75 




Hot milk 

X cup 

40 

*Fruit butter 

i T. 

65 




Sugar 

I t. 

25 

French toast 

i slice 

150 

Baked haddock 

av. h. 

200 

*Potato bread 

i slice 

75 

Maple sirup 

2 T. 

130 

Egg sauce 

2 T. 

75 

*Fruit butter 

1 T. 

65 



— 

Riced potatoes 

2 h. T. 

75 



— 



760 

Scalloped onions 

2 h. T. 

150 



600 



— 

*Potato bread 

2 slices 

150 



— 




Oleomargarine 

1 ball 

75 







*Molasses pudding 

2 h. T. 

215 







*Foamy sauce 

1 T. 

65 









1005 































flftavcb 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Oyster stew 

I cup 

250 

Oranges 

1 large 

100 

Riced potatoes 

2 h. T. 

75 

Toast 

x slice 

75 

Hominy 

2 h. T. 

60 

Sauted apples 

2 slices 

5 o 

Noisettes of lamb 

av. h. 

200 

Cream (thin) 

X cup 

100 

*Potato bread 

i slice 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 



Butter or 



Peas 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Sauted eggplant 

2 slices 

60 

Coffee 

1 cup 

0 

Creamy rice pud- 



Celery 

3 small 


Hot milk 

A cup 

40 

ding 

2 h. T. 

200 


stalks 

10 

Sugar (loaf) 

i cube 

25 

Cream (thin) 

A cup 

100 

* Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 



— 

or rolls 



Butter or 





775 

*Orange and pine- 



nutmargarine 

1 ball 

75 

OR 



apple salad 

av. h. 

210 



— 




Bread and butter 





500 




sandwiches 

1 triangle 

100 



— 

*Curried bananas 






For HEAVY 



with rice 

av. h. 

170 



1060 

BREAKFAST, add 



Chutney 

i T. 

10 

OR 






Stuffed tomatoes 

i 

100 




Cream (thick) for 



Celery 

3 small 





coffee 

1 T. 

70 


stalks 

10 

Oyster stew 

A cup 

200 

Buckwheat cakes 

3 small 

210 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

Maple sirup 

2 T. 

130 

*Potato bread 

i slice 

75 

Roast guinea hen 

1 slice 

200 



— 

*Fruit and peanut 



Bread sauce 

1 T. 

50 



410 

butter 

i T. 

90 

Currant jelly 

1 T. 

100 

OR 


— 

*Baked honey 



Scalloped potatoes 

2 h. T. 

100 




custard 

A cup 

150 

Squash 

2 h. T. 

25 




*Chocolate cake 

i slice 

120 

*Potato bread 

1 slice 

75 - 

Oranges 

1 

100 



— 

or rolls 



Hominy 

2 h. T. 

60 



755 

*Pear and nut salad 

av. h. 

170 

Top milk 

A cup 

100 

OR 



Bread and 



Sugar 

1 t. 

25 




nutmargarine 



Coffee 

1 cup 

0 




sandwiches 

1 triangle 

100 

Hot milk 

A, cup 

40 

Corned beef (left 






Sugar 

11. 

25 

over) hash 

2 h. T, 

200 



1050 

Fried cornmeal 



Scalloped toma- 



OR 


— 

mush 

i slice 

100 

toes 

2 h. T. 

100 




Maple sirup 

1 T. 

65 

Lima beans 

2 h. T. 

100 






— 

*Potato bread 

i slice 

75 

*Cottage pie 

av. h. 

300 



5 i 5 

*Prune butter 

i T. 

45 

Peas 

2 h. T. 

75 



— 

*Rice (left over) 



Corn a la southern 

2 h. T. 

125 




molded with 



*Potato bread 

2 slices 

150 




apricots 

av. h. 

130 

Oleomargarine 

1 ball 

75 




Top milk 

X cup 

100 

* Apple and date 








— 

salad 

av. h. 

275 






750 












1000 































flfoarcb 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 




Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Chicken in aspic 

av. h. 

200 

Casaba melon 

1 slice 

40 

Bananas 

1 

100 

Vegetable salad 

av. h. 

185 

Roast beef 

1 slice 

200 

Commeal mush 

2 h. T. 

80 

*Potato bread 

i slice 

75 

Corn fritters 

X 

100 

Cream (thin) 

A cup 

100 

Cottage cheese 

2 T. 

40 

Baked sweet pota- 



Sugar (powdered) 



Wine jelly 

A cup 

100 

toes 

A 

100 

or maple sugar 

1 t. 

25 

*Soft custard 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

sauce 

3 T. 

60 

Celery 

3 small 


Hot milk 

X cup 

40 

*Pecan cakes 

i 

105 


stalks 

10 

Sugar (loaf) 

x cube 

25 




Ripe olives 

2 

30 

*Potato bread 

1 slice 

75 



765 

*Potato bread 

1 slice 

75 

Butter or 



OR 



or rolls 



nutmargarine 

1 ball 

75 




*Caramel ice cream 

2 h. T. 

200 



-—- 




*Chocolate sauce 

2 T. 

150 



520 

*Eggs a la golden- 



*Honey cake-marsh- 





— 

rod 

av. h. 

300 

mallow filling 

1 slice 

130 




Hashed browned 






For HEAVY 



potatoes 

2 h. T. 

75 



1075 

BREAKFAST, add 



Spinach 

2 h. T. 

40 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

Compote of fruit, 

A banana 

50 

Poached eggs on 

1 

75 

Nutmargarine 

i ball 

75 

(bananas and 

A orange 

50 

toast 

1 slice 

75 

*Rice pudding with 



oranges, karo) 

1 T. 

30 

*Quaker muffins 

1 

130 

raisins 

2 h. T. 

100 

Roast beef 

1 slice 

200 

Honey 

i T. 

100 

Cream (thin) 

A cup 

100 

Horseradish sauce 

1 T. 

45 



—■ 



— 

Mashed potatoes 

2 h. T. 

100 



450 



775 

Corn pudding 

2 h. T. 

100 

OR 


— 

OR 



String beans 

2 h. T. 

40 







*Potato bread 

1 slice 

75 







or rolls 



Bananas 

1 

100 

*Scalloped rice, to- 



*Caramel ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

matoes and 



* Chocolate cake 

1 slice 

120 

Top milk 

A cup 

100 

oysters 

av. h. 

190 




Sugar 

1 t. 

25 

Mashed potatoes 

2 h. T. 

100 



1010 

Coffee 

1 cup 

0 

Cold slaw 

2 h. T. 

70 

OR 



Hot milk 

A cup 

40 

*Potato bread 

i slice 

75 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 




^Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 

*Orange honey 

I T. 

55 

*War cake 

i slice 

150 

Hashed browned 









potatoes 

2 h. T. 

75 



555 



760 

Cauliflower au 





— 



— 

gratin 

2 h. T. 

80 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Dried peach tapioca 

av. h. 

150 







Top milk 

A cup 

100 







■War cake 

1 slice 

150 









1010 
































flfoavcb 9 


Meats 






Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX 



CALORIES 



CALORIES 

DAY 


CALORIE 

Beef steak pie 



Consomme (meat- 



Grapefruit (karo) 

A large 

140 

* (oatmeal pas- 



less) 

1 cup 

50 

Corn flakes 

3 h. T. 

45 

try) 

av. h. 

200 

*Cheese relish 

1 slice 

55 

Cream (thin) 

A, cup 

100 

Creamed onions 

2 h. T. 

75 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 



Brussels sprouts 

2 h. T. 

30 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 

stalks 

10 

Roast potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

* Quaker muffins 

i 

130 

*white sauce 

2 T. 

50 

*Potato bread 

1 slice 

75 

Butter or 


Spinach 

2 h. T. 

40 

Butter or 

1 ball 


nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

nutmargarine 

75 

*Norwegian prune 



or rolls 





— 

pudding 

2 h. T. 

100 

*Orange and grape 





525 

Cream (thin) 

A, cup 

100 

salad 

Bread and butter 

av. h. 

200 




OR 


750 

sandwiches 

1 triangle 

100 

For HEAVY 
BREAKFAST, add 





OR 


1000 






Cream (thick) for 









Beef steak pie 



Consomme (meat- 



coffee 

1 T. 

70 

* (oatmeal pastry) 

av. h. 

200 

less) 

1 cup 

50 

Fried smelts 

av. h. 

200 

Baked potatoes 

i medium 

100 

with custard 

1 T. 

50 

*Popovers 

1 

100 

Nutmargarine 

i ball 

75 

*Cheese relish 

1 slice 

55 

Peach marmalade 

1 T. 

100 

Cauliflower 

2 h. T. 

40 

Roast shoulder of 




—■ 

*Quaker muffins 

X 

130 

mutton 

av. h. 

200 



470 

*Orange honey 

i T. 

55 

Mint jelly 

1 T. 

100 

OR 


— 

*Norwegian prime 



Riced potatoes 

2 h. T. 

75 




pudding 

2 h. T. 

100 

Creamed mush- 






Cream (thin) 

A cup 

100 

rooms 

2 h. T. 

90 

Stewed dried apri- 



— 

*Potato bread 

1 slice 

75 

cots 

A cup 

200 



800 

or rolls 


Oatmeal 

2 h. T. 

50 

OR 


— 

Celery 

3 small 


Top milk 

A cup 

100 




stalks 

10 

Sugar 

1 t. 

25 




*Orange and grape 



Coffee 

1 cup 

0 

Meat (turnovers) 

i 

200 

salad 

av. h. 

200 

Hot milk 

A cup 

40 

* (oatmeal pastry) 



Bread and nutmar- 



Sugar 

I t. 

25 

Carrots with 

2 h. T. 

15 

garine 



*Potato bread 

i slice 

75 

*white sauce 
String beans 

2 T. 

2 h. T. 

50 

40 

sandwiches 

i triangle 

100 

* Apricot butter 

1 T. 

40 







*Quaker muffins 

i 

130 

OR 


1005 



555 

*Apricot butter 

i T. 

40 


— 



— 

*Baked apples 
(karo) 

Top milk 

i large 

A cup 

200 

100 

*Rabbit casserole 
Baked potatoes 
Oleomargarine 

av. h. 

1 medium 

1 ball 

300 

100 

75 






775 

Lima beans 

2 h. T. 

100 






Sauted apples 

3 slices 

75 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 

av. h. 

130 







with mayonnaise 
(Wesson oil) 











1005 
































iHbarcb 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Egg timbales 

1 

150 

Cream of chicken 



* Shrimp sauce 

2 T. 

no 

soup with minute 



Cauliflower 

2 h. T. 

40 

tapioca 

$4 cup 

150 

Ripe olives 

2 

30 

*Cornmeal crisps 

3 

30 

*Rice bread with 



Roast guinea hen 

1 slice 

200 

raisins 

1 slice 

75 

Bread sauce 

1 T. 

5 ° 

Butter or 



Plain boiled pota- 



nutmargarine 

1 ball 

75 

toes 

1 medium 

100 

^Pineapple and 



String beans 

2 h. T. 

40 

cheese salad 

av. h. 

200 

Sliced tomatoes 

1 

40 

Bread and butter 



*French dressing 

2 T. 

I 3 ° 

sandwiches 

x triangle 

100 

*Rice bread with 

1 slice 

75 



— 

raisins or rolls 





780 

*Date pudding 

2 h. T. 

100 

OR 


— 

*Molasses sauce 

2 T. 

IIO 

Egg timbales 

1 

15° 

OR 


1025 

* White sauce 

2 T. 

5 ° 




Mashed potatoes 

2 h. T. 

100 




Sauted parsnips 

2 halves 

60 

Cream of celery 



*Rice bread with 



soup 

Ya cup 

150 

raisins 

1 slice 

75 

*Cornmeal crisps 

3 

30 

*Apricot butter 

1 T. 

40 

Panned oysters 

av. h. 

200 

* Stuffed tomato 



French fried pota- 



salad 

1 tomato 

200 

toes 

2 h. T. 

75 

Bread and 



Cold slaw 

2 h. T. 

70 

nutmargarine 



*Rice bread with 

1 slice 

75 

sandwiches 

1 triangle 

100 

raisins or rolls 





— 

Fig pudding 

av. h. 

300 



775 

*Lemon sauce 

2 T. 

100 

OR 











1000 




OR 



*Baked rice and 






cheese 

2 h. T. 

200 




*Brown nut sauce 

2 T. 

IIO 

Molded fish 

av. h. 

200 

Spinach 

2 h. T. 

40 

*White sauce 

2 T. 

50 

*Rice bread with 



Boiled potatoes 

1 medium 

100 

raisins 

1 slice 

75 

Scalloped corn 

2 h. T. 

100 

*Fruit butter 

1 T. 

65 

Brussels sprouts 

2 h. T. 

30 

*Vegetable salad 

av. h. 

185 

*Rice bread with 



Bread and 



raisins 

2 slices 

15° 

oleomargarine 



Oleomargarine 

1 ball 

75 

sandwiches 

1 triangle 

100 

*Brown Betty 

2 h. T. 

200 



— 

Top milk 

X cup 

100 



775 









1005 


BREAKFAST FOR NEXT 
DAY 


*Baked apples (karo) 
Samp 

Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

*Rice bread with 
raisins 

Butter or 
nutmargarine 


PORTION 

APPROX. 

CALORIES 

1 large 

200 

2 h. T. 

60 

Y cup 

100 

1 t. 

25 

1 cup 

0 

Y cup 

40 

1 cube 

25 

1 slice 

75 

1 ball 

75 


600 


For HEAVY 
BREAKFAST, add 


Cream (thick) 
coffee 

Scrambled eggs 
*Corn muffins 
Honey 


1 T. 

2 h. T. 

i 

i T. 


70 

200 

130 

xoo 


OR 


500 


*Baked apples (karo) 
Samp 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Corn muffins 
*Fruit butter 


1 large 

200 

2 h. T. 

60 

Y cup 

IOO 

I t. 

25 

I cup 

0 

Y cup 

40 

I t. 

25 

I 

130 

i T. 

65 


645 




































flCmvcb XX 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

approx. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

X 

300 

Oyster cocktails 

8 

100 

Oranges 

i large 

100 

Sauted potatoes 

2 h. T. 

75 

*Boston brown bread 



Minute tapioca 

2 h. T. 

60 

*Corn muffins 

i 

130 

and butter 

1 slice 

100 

Cream (thin) 

y cup 

100 

Currant jelly 

i T. 

100 

Roast duck 

1 slice 

200 

Sugar (powdered) 



*Pear and nut 



Mashed potato 



or maple sugar 

11. 

25 

salad 

av. h. 

170 

stuffing 

x h. T. 

50 

Coffee 

1 cup 

0 

*Cornmeal crisps 

3 

30 

Apple sauce 

2 T. 

100 

Hot milk 

y cup 

40 




Fried hominy 

1 slice 

50 

Sugar (loaf) 

1 cube 

25 



805 

Brussels sprouts 

2 h. T. 

3 ® 

*Rice bread with 



OR 


■ - 

Celery 

3 small 


raisins 

1 slice 

75 





stalks 

10 

Butter or 






*Rice bread with 



nutmargarine 

1 ball 

75 

Sauted halibut 



raisins 

1 slice 

75 



— 

steaks 

av. h. 

120 

Apple pie * (oatmeal 





500 

Potato balls 

5 balls 

100 

pastry) 

av. h. 

300 

OR 


— 

Stuffed eggplant 

2 h. T. 

50 







Celery 

3 small 




1015 





stalks 

10 

OR 



For HEAVY 



Ripe olives 

2 

30 




BREAKFAST, add 



*Corn muffins 

2 

130 







Nutmargarine 

i ball 

75 

Puree of lima beans 

y cup 

150 

Cream (thick) for 



*Cheese and 



*Boston brown bread 



coffee 

1 T. 

70 

pimento salad 

av. h. 

200 

and butter 

1 slice 

100 

Commeal scrapple 

1 slice 

100 

*Commeal crisps 

3 

30 

*Mock duck 

1 slice 

200 

Baking powder 






Apple sauce 

2 T. 

100 

biscuits (wheat- 





745 

Fried hominy 

1 slice 

50 

less) 

1 

125 

OR 



Brussels sprouts 

2 h. T. 

30 

Peach marmalade 

i T. 

xoo 




*Baking powder 





— 




biscuits (wheat- 





395 

Sauted codfish 



less) 

1 

125 

OR 


— 

steaks 

av. h. 

120 

Mince pie * (oatmeal 






Scalloped pota- 



pastry) 

av. h. 

275 




toes 

2 h. T. 

100 




Oranges 

1 

100 

Peas 

2 h. T. 

75 



1030 

Hominy 

2 h. T. 

60 

String beans 

2 h. T. 

40 

OR 



Top milk 

y cup 

100 

*Com muffins 

i 

130 




Sugar 

11. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

Dates stuffed 

3 

150 

Cream of corn soup 

y cup 

150 

Hot milk 

y cup 

40 

with cream 



Stewed shin of beef 

av. h. 

175 

Sugar 

11. 

25 

cheese on 



Carrots with 

2 h. T. 

15 

*Bakmg powder 



lettuce with 

'A head 

10 

*white sauce 

2 T. 

50 

biscuits (wheat- 



*French dressing 

i T. 

65 

Scalloped tomatoes 

2 h. T. 

100 

less) 

1 

125 




*Rice bread with 



Honey 

1 T. 

100 



765 

raisins 

2 slices 

150 



— 




Oleomargarine 

1 ball 

75 



575 




*Cottage pudding 

av. h. 

200 



— 




*Lemon sauce 

2 T. 

100 









1015 


































flfoarcb 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SURPER 


Sea bass meunier 
Spinach 
Ripe olives 
*Baking powder 
biscuits (wheat¬ 
less) 

Butter or 
nutmargarine 
Orange jelly 
*Soft custard 
sauce 

*Honey cake 
Butterscotch 
filling 


OR 


Spanish omelet 
Spinach 

Creamed onions 
Celery 

*Baking powder 
biscuits (wheat¬ 
less) 

Honey 

Cocoanut pudding 
Cream sauce 


OR 


*Creamed cheese 
and eggs 

Hashed browned 
potatoes 
Spinach 

*Baking powder 
biscuits (wheat¬ 
less) 

Oleomargarine 
Baked bananas 
*Gingerbread 
(cornmeal) 


PORTION 


APPROX. 

CALORIES 


DINNER 


PORTION 


APPROX. BREAKFAST FOR NEXT 
CALORIES DAY 


PORTION APPROX. 

CALORIE' 


av. h. 

2 h. T. 


i 

i ball 
yi cup 


3 T. 


i slice 


200 

40 

30 


125 

75 

IOO 

6o 


Grapefruit with 
maraschino 
Boiled fowl 
Celery sauce 
Hashed creamed 
potatoes 
Lima beans 
Carrots 

*Rice bread with 
raisins or rolls 
*Cottage pudding 
*Foamy sauce 


130 

760 


OR 


A large 

1 T. 
av. h. 

2 T. 

2 h. T. 

2 h. T. 

2 h. T. 

1 slice 

av. h. 

2 T. 


125 

20 

200 

50 

IOO 

IOO 

40 

75 

200 

130 


1040 


Stewed prunes 

Oatmeal 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

*Rice bread with 
raisins 
Butter or 
nutmargarine 


4 with 2 
T. juice 
2 h. T. 

A, cup 

1 t. 

1 cup 
A cup 
i cube 

1 slice 

1 ball 


200 

50 

IOO 


25 

o 

40 

25 

75 

75 

590 


A omelet 
2 h. T. 

2 h. T. 

3 small 
stalks 


1 T. 

2 h. T. 
1 T. 


no 

40 

75 


10 


125 

IOO 

210 

IOO 

770 


Cream of spinach 
soup 

*Cornmeal cheese 
sticks 

Pigeon pot pie 
Hashed browned 
potatoes 
Peas 

Ripe olives 
*Rice bread with 
raisins or rolls 
Bavarian cream 
*Custard sauce 
*Almond cakes 


cup 

2 

av. h. 


2 h. T. 
2 h. T. 
2 

1 slice 


2 h. T. 

3 T. 

1 


OR 


av. h. 


2 h. T. 
2 h. T. 


1 

1 ball 
1 


1 slice 


160 

75 

40 


125 

75 

125 

150 


Haricot of mutton 
Beets 

Corn & la southern 
*Rice bread with 
raisins 

Oleomargarine 
*Hominy (left over) 
molded with 
primes 
Top milk 


av. h. 

2 h. T. 
2 h. T. 
2 slices 

1 ball 


av. h. 
X cup 


125 

For HEAVY 
BREAKFAST, add 


IOO 

Cream (thick) for 


300 

coffee 

1 T. 


Omelet (3 eggs) 

A omelet 

75 

Fried mush 

1 slice 

75 

Maple sirup 

2 T. 

30 

75 

135 

60 

35 

OR 

Stewed primes 

4 with 2 

1010 

Oatmeal 

T. juice 
2 h. T. 


Top milk 

Sugar 

A, cup 

1 t. 


Coffee 

1 cup 

325 

Hot milk 

X cup 

50 

Sugar 

I t. 

125 

*Rice bread with 


150 

raisins 

i slice 


Apple sauce 

2 T. 

75 

190 

IOO 




70 

160 

IOO 

130 

460 


200 

50 

IOO 

25 

o 

40 

25 

75 

IOO 



750 


1015 



































flfcarcb 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 





FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

*Cheese croquettes 

2 small 

200 

Puree of lima beans 

y cup 

150 

Grapefruit (karo) 

y large 

140 

*Pimento sauce 

2 T. 

50 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 

Mashed potatoes 

2 h. T. 

100 

Baked haddock 

av. h. 

200 

Cream (thin) 

X cup 

100 

* Yeast corn bread 

i slice 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Sugar (powdered) 



*Orange honey 

i T. 

55 

Sauted apples 

2 slices 

50 

or maple sugar 

1 t. 

25 

* Stuffed tomato 



Ripe olives 

2 

30 

Coffee 

1 cup 

0 

salad 

i tomato 

200 

* Yeast corn bread 

1 slice 

75 

Hot milk 

y cup 

40 

Bread and butter 



or rolls 



Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

100 

Pineapple mousse 

2 h. T. 

200 

* Yeast corn bread 

1 slice 

75 



— 

* Chocolate fruit cake 

1 slice 

175 

Butter or 





780 




nutmargarine 

1 ball 

75 

OR 


— 



1030 



— 




OR 





550 

Clam chowder 

i cup 

330 




For HEAVY 



Celery 

3 small 


Black bean soup 

H cup 

150 

BREAKFAST, add 




stalks 

10 

*Cheese relish 

i slice 

55 




Ripe olives 

2 

, 30 

Baked haddock 

av. h. 

200 

Cream (thick) for 



*Yeast com bread 

i slice 

75 

Egg sauce 

2 T. 

75 

coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Mutton hash 

2 T. 

200 

*Tomato jelly 



Scalloped tomatoes 

2 h. T. 

100 

*Oatmeal muffins 

1 

130 

salad 

av. h. 

130 

Spinach 

2 h. T. 

40 

Honey 

1 

100 

Bread and 



*Yeast corn bread 

1 slice 

75 



— 

nutmargarine 



or rolls 





500 

sandwiches 

i triangle 

100 

Orange sherbet 

2 h. T. 

200 

OR 


— 



■— 

* Almond cakes 

1 

35 






750 







OR 


— 



1005 

Bananas 

1 

100 

✓ 



OR 



Rice (steamed) 

2 h. T. 

70 







Top milk 

y, cup 

100 

*Tomato rarebit 

2 h. T. 

140 




Sugar 

11. 

25 

on toast 

i slice 

75 

Sauted butterfish 

av. h. 

200 

Coffee 

1 cup 

0 

Steamed brown 



Mashed potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

rice 

iy 2 T. 

50 

Creamed onions 

2 h. T. 

75 

Sugar 

11. 

25 

Cabbage au gratin 

2 h. T. 

90 

Succotash 

2 h. T. 

100 

*Oatmeal muffins 

I 

130 

*Yeast corn bread 

i slice 

75 

*Yeast corn bread 

2 slices 

150 

*Orange marmalade 

i T. 

100 

*Prune butter 

i T. 

45 

Oleomargarine 

1 ball 

75 



— 

*Potato and 



Creamy rice pud- 





590 

celery salad 

av. h. 

215 

ding 

2 h. T. 

200 



— 

*Cottage cheese 



Top milk 

X cup 

100 




sandwiches 

i triangle 

100 









— 



1000 






790 










































ilfoaucb 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

breakfast for next 

DAY 

PORTION 

APPROX. 

CALORIES 

Creamed oysters 



*Julienne soup 



*Baked apples (karo' 

1 large 

200 

and oyster 

2 h. T. 

IOO 

(meatless) 

1 cup 

75 

Hominy 

2 h. T. 

60 

crabs on toast 

i slice 

75 

Toast 

i slice 

75 

Cream (thin) 

cup 

IOO 

Potato balls 

5 balls 

IOO 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


Mint jelly 

1 T. 

IOO 

or maple sugar 

1 t. 

25 


stalks 

10 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Hot milk 

X cup 

40 

*Yeast corn bread 

x slice 

75 

*Yeast corn bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Nutmargarine 

i ball 

75 

or rolls 



*Yeast corn bread 

1 slice 

75 

*Baked honey 



*Apple and date 



Butter or 



custard 

r A cup 

150 

salad 

av. h. 

275 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

IOO 

Bread and butter 






*Nut molasses bars 

I 

40 

sandwiches 

1 triangle 

IOO 



600 



755 



1050 




OR 


— 

OR 












For HEAVY 









BREAKFAST, add 



Creamed oysters 

2 h. T. 

IOO 

*Julienne soup 






on toast 

i slice 

75 

(meatless) 

1 cup 

75 

Cream (thick) for 



Potato balls 

5 balls 

IOO 

*Cornmeal cheese 



coffee 

1 T. 

70 

Celery 

3 small 


sticks 

2 

IOO 

*Cornmeal and rice 




stalks 

10 

Sirloin steak 

av. h. 

200 

waffles 

1 

235 

Ripe olives 

2 

30 

Bordelaise sauce 

1 T. 

IOO 

Maple sirup 

2 T. 

130 

* Yeast corn bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 




Nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 



435 

*Brown Betty 

2 h. T. 

200 

Oyster plant 

2 h. T. 

15 

OR 



Cream (thin) 

A cup 

IOO 

*White sauce 

2 T. 

5 ° 






— 

* Yeast corn bread 

1 slice 

75 






765 

or rolls 



*Baked apples (karo) 

1 large 

200 

OR 


— 

*Orange and pine- 



Hominy 

2 h. T. 

60 




apple salad 

av. h. 

210 

Top milk 

A\ cup 

IOO 




Bread and 



Sugar 

1 t. 

25 

*Curried bananas 



nutmargarine 



Coffee 

1 cup 

0 

and rice 

av. h. 

170 

sandwiches 

1 triangle 

IOO 

Hot milk 

A cup 

40 

Baked potatoes 

i medium 

IOO 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 



1040 

French toast 

I slice 

150 

Hearts of lettuce 
with *French 



OR 



Corn sirup 

1 T. 

55 

dressing (Wes- 

i small 







655 

oil) 

serving 

IOO 

Sirloin steak 

av. h. 

200 




*Yeast corn bread 

i slice 

75 

Baked potatoes 

1 medium 

IOO 




* Orange honey 

i T. 

55 

Oleomargarine 

1 ball 

75 




*Stewed dried 



Scalloped tomatoes 

2 h. T. 

IOO 




peaches with 



Corn pudding 

2 h. T. 

IOO 




raisins 

av. h. 

145 

* Yeast corn bread 

2 slices 

!50 




Top milk 

A cup 

IOO 

Oleomargarine 

1 ball 

75 






— 

*Beet and egg salad 

av. h. 

200 






820 












1000 








































Hfoarcb 15 


tfeats Milk 

Cream 

Butter 

Eggs 

Groceries 

i'ish 


/egetables 


?ruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

yi omelet 

160 

Cream of celery 



Oranges 

1 large 

100 

with 



soup 

X cup 

150 

Commeal mush 

2 h. T. 

80 

Asparagus tips 

2 h. T. 

50 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

Beets 

2 h. T. 

25 

Roast turkey 

1 slice 

285 

Sugar (powdered) 



*White sauce 

2 T. 

50 

Cranberry^ sauce 

1 T. 

55 

or maple sugar 

I t. 

25 

Celery 

3 small 


Grilled sweet pota- 



Coffee 

1 cup 

0 


stalks 

10 

toes 

1 slice 

50 

Hot milk 

X cup 

40 

*Yeast corn bread 

1 slice 

75 

Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

Honey 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

*Yeast com bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



‘‘Cocoanut spice 



Cafe parfait 

1 glass 

250 

nutmargarine 

x ball 

75 

cake 

1 slice 

160 

*War cake 

1 slice 

150 



— 



— 






520 



755 



1085 



— 

AT) 



op 



"Pnr TTT? A vv 



UK 



UK 



BREAKFAST, add 



Broiled sardines 

3 

125 

Cream of mush- 



Cream (thick) for 



on toast 

1 slice 

75 

room soup 

X cup 

150 

coffee 

1 T. 

70 

Celery 

3 small 


Toast 

i slice 

75 

Fried eggs 

1 

100 


stalks 

10 

Sauted chicken 

av. h. 

200 

*Buckwheat gems 

1 

130 

Potato au gratin 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

100 

*Yeast corn bread 

1 slice 

75 

Com pudding 

2 h. T. 

100 



— 

Nutmargarine 

1 ball 

75 

Celery 

3 small 




400 

Prune souffle 

av. h. 

125 


stalks 

10 

OR 


— 

Cream (thin) 

X cup 

100 

*Yeast com bread 

1 slice 

75 




*Oatmeal maca- 



or rolls 






roons 

1 

65 

*Chocolate ice cream 

2 h. T. 

200 

Oranges 

1 

100 




*Honey cake— 



Commeal mush 

2 h. T. 

80 



750 

Maple filling 

1 slice 

130 

Top milk 

X cup 

100 

OR 






Sugar 

11. 

25 






1040 

Coffee 

I cup 

0 




OR 



Hot milk 

X cup 

40 

Minced beef (left 

av. h. 

150 




Sugar 

11. 

25 

over) on toast 

1 slice 

75 




*Buckwheat gems 

I 

130 

Hashed creamed 



Oranges 

1 

100 

* Apricot butter 

I T. 

40 

potatoes 

2 h. T. 

100 

Roast chicken 

1 slice 

200 



-- 

String beans 

2 h. T. 

40 

Rice stuffing 

1 h. T. 

35 



540 

Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

40 



— 

*Yeast com bread 

x slice 

75 

*Yeast com bread 

2 slices 

150 




*Apricot butter 

1 T. 

40 

Oleomargarine 

1 ball 

75 




Caramel junket 

X cup 

100 

Blanc-mange 

2 h. T. 

200 




*Chocolate cake 

1 slice 

120 

Top milk 

X cup 

100 






— 

*Chocolate cake 

1 slice 

120 






770 












1020 






























flfoarcb 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

Creamed turkey 



Cream of chicken 

(left over) 

av. h. 

200 

soup with rice 

on toast 

Broiled mush- 

1 slice 

75 

♦Cheese relish 

Roast loin of lamb 

rooms 

2 h. T. 

40 

Currant jelly 

Ripe olives 

2 

30 

Roast potatoes 

*Buckwheat bread 

1 slice 

75 

Stuffed egg plant 

*Apricot butter 
*Apple and nut 

1 T. 

40 

Squash 

♦Yeast com bread 

salad 

av. h. 

260 

or rolls 

*Commeal crisps 

OR 

3 

30 

750 

Apricot and sago 
pudding 

Cream (thin) 

OR 

*Scalloped rice, 

tomatoes and 




oysters 

av. h. 

190 

Cream of chicken 

Sauted potatoes 

2 h. T. 

75 

soup with barley 

Spinach 

2 h. T. 

40 

♦Cornmeal cheese 

*Buckwheat gems 

1 

130 

sticks 

*Apricot butter 

1 T. 

40 

♦Ragout of mutton 

*Salad interlachen 
♦Boston brown 
bread and but- 

av. h. 

185 

with *hominy 
balls • 

Jerusalem arti- 

ter 

1 slice 

100 

760 

chokes 
♦White sauce 

Cold slaw 

OR 



♦Yeast com bread 
or rolls 

Creamy rice pud- 

Creamed chicken 

av. h. 

150 

ding 

with brown rice 

iA T. 

50 

Cream (thin) 

Com a la south- 




ern 

2 h. T. 

125 

OR 

Brussels sprouts 

2 h. T. 

30 

♦Buckwheat gems 

1 

130 


♦Fruit butter 

1 T. 

65 


Sliced bananas 

1 

100 

Cream of com soup 

Top milk 

A cup 

100 

750 

Irish stew 

Peas 

♦Yeast com bread 
Oleomargarine 
Lemon jelly 

Cream sauce 
♦Soft molasses 


cookies 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Bananas 

I ■ 

100 

A cup 

150 

Corn flakes 

3 h. T. 

45 

x slice 

55 

Cream (thin) 

X cup 

100 

x slice 

200 

Sugar (powdered) 



1 T. 

100 

or maple sugar 

1 t. 

25 

1 medium 

100 

Coffee 

1 cup 

0 

2 h. T. 

50 

Hot milk 

A cup 

40 

2 h. T. 

23 

Sugar (loaf) 

1 cube 

25 

1 slice 

75 

♦Yeast corn bread 

1 slice 

75 



Butter or 





nutmargarine 

1 ball 

75 

2 h. T. 

150 



'■ 

A cup 

100 



485 


1005 

For HEAVY 





BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 

A cup 

150 

Finnan haddock 

av. h. 

160 



♦Corn flour rolled 



2 

100 

oats biscuits 



i slice 


(wheatless) 

1 

125 



Honey 

1 T. 

100 

3 balls 

3 i 5 



• 





455 

2 h. T. 

25 

OR 


— 

2 T. 

50 




2 h. T. 

70 




1 slice 

75 

Bananas 

1 

100 



Oatmeal 

2 h. T. 

50 



Top milk 

A cup 

100 

2 h. T. 

200 

Sugar 

1 t. 

25 

A cup 

100 

Coffee 

1 cup 

0 



Hot milk 

A cup 

40 


1085 

Sugar 

I t. 

25 



♦Corn flour rolled 





oats biscuits 





(wheatless) 

I 

125 

1 cup 

200 

♦Fruit butter 

1 T. 

65 

av. h. 

250 



— 

2 h. T. 

75 



530 

2 slices 

150 



— 

1 ball 

75 




A cup 

100 




1 T. 

100 




2 

80 





1030 



































flfoavcb 17 


Vleats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




TUESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Fish chowder 

I cup 

250 

Hashed browned 



potatoes 

2 h. T. 

75 

Stuffed tomatoes 

i 

100 

‘Baking powder 
biscuits (wheat- 



less) 

i 

125 

Butter or 



nutmargarine 

i ball 

75 

Stewed pineapple 

x slice 



2 T. juice 

100 

*Almond cakes 

i 

35 

760 

OR 


_____ 

*Nut and cheese 



roast 

i slice 

245 

*Tomato sauce 

2 T. 

40 

Celery 

3 small 



stalks 

10 

*Hominy bread 

i slice 

75 

‘Prune butter 

i T. 

45 

*Indian pudding 

av. h. 

300 

Cream (thin) 

X cup 

100 

8 x 5 

OR 



Scrambled eggs 

2 h. T. 

200 

with creamed 



carrots 

2 h. T. 

65 

Scalloped Jerusa- 



lem artichokes 

2 h. T. 

85 

‘Baking powder 
biscuits (wheat- 



less) 

i 

125 

‘Prune butter 

i T. 

45 

‘Oatmeal (left 

over) molded 



with dates 

av. h. 

145 

Top milk 

X cup 

100 

765 


MEATLESS DAY 


DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 


CALORIES 

DAY 


CALORIES 

Compote of fruit, 



Grapefruit (karo) 

X large 

140 

(oranges and mar- 

1 orange 

100 

Samp 

2 h. T. 

60 

aschino cherries) 

3 cherries 

30 

Cream (tbin) 

X cup 

100 

Roast duck 

1 slice 

200 

Sugar (powdered) 



‘Boiled rice stuffing 

1 h. T. 

35 

or maple sugar 

1 t. 

25 

Apple sauce 

2 T. 

100 

Coffee 

1 cup 

0 

Lattice potatoes 
Creamed onions 

2 h. T. 

75 

Hot milk 

X cup 

40 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

Celery 

3 small 

‘Hominy bread 

1 slice 

75 

stalks 

10 

Butter or 



‘Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

or rolls 





— 

Bavarian cream 

2 h. T. 

135 



540 

Sliced bananas 

X banana 

50 



— 

‘Chocolate cake 

1 slice 

120 

For HEAVY 








OR 


1005 

BREAKFAST, add 



Sliced oranges 


50 

Cream (thick) for 



X orange 

r.nffee 

1 T. 

70 

and bananas 

X banana 

50 

Soft cooked eggs 

1 

75 

(karo) 

1 T. 

30 

‘Corn bread 

1 slice 

13° 

Molded fish 

av. h. 

200 

‘Orange marmalade 

1 T. 

100 

‘Brown nut sauce 

2 T. 

no 



Ripe olives 

2 

30 



375 

Hashed creamed 



OR 



potatoes 

Mashed yellow tur- 

2 h.T 

2 h. T. 

1 slice 

100 




nips 

‘Hominy bread 

50 

75 

Stewed dried apri¬ 
cots 

X cup 

200 

or rolls 

Lemon jelly 
‘Custard sauce 
‘Cocoanut spice cake 

X cup 

3 T. 

1 slice 

100 

60 

160 

Samp 

Top milk 

Sugar 

Coffee 

2 h. T. 

X cup 

1 t. 

1 cup 

60 

100 

25 

0 



1015 

Hot milk 

X cup 

40 

OR 


Sugar 

I t. 

25 




‘Corn bread 

i slice 

130 

Boiled halibut 

av. h. 


‘Prune butter 

1 T. 

45 

150 



Egg sauce 

2 T. 

75 



625 

Riced potatoes 

2 h. T. 

75 




Scalloped onions 

2 h. T. 

150 




Sliced tomatoes 

1 

40 




with ‘French 






dressing (Wesson 
oil) 

1 T. 

65 




‘Yeast corn bread 

2 slices 

150 




Oleomargarine 
‘Baked honey cus- 

1 ball 

75 




tard 

‘Soft molasses 

X cup 

150 




cookies 

2 

80 






1010 































flfearcb 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

i 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cheese souffle 

y cup 

150 

Clam broth 

1 cup 

125 

*Baked apples (karo) 

1 large 

200 

Wild rice 

2 T. 

65 

*Boston brown bread 



Puffed rice 

3 h. T. 

30 

Stewed celery 

2 h. T. 

15 

and nutmargarine 

i slice 

100 

Cream (thin) 

X cup 

100 

* White sauce 

2 T. 

50 

Delmoixico roast of 



Sugar (powdered) 



*Com bread 

x slice 

130 

beef 

1 slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



*Mushroom sauce 

2 T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

y cup 

40 

Macedoine salad 

av. h. 

185 

String beans 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

Bread and butter 



Celery 

3 small 


*Hominy bread 

1 slice 

75 

sandwiches 

i triangle 

100 


stalks 

10 

Butter or 





— 

Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 



770 

* Hominy bread 

1 slice 

75 




OR 



or rolls 





570 

ft 



*Poached apples 

av. h. 

165 







Cream (thin) 

y cup 

100 




Broiled perch 

av. h. 

200 

*Nut molasses bars 

1 

40 

For HEAVY 



Riced potatoes 

2 h. T. 

75 




BREAKFAST, add 



Stewed celery 

2 h. T. 

15 



1025 




* White sauce 

2 T. 

50 

OR 



Cream (thick) for 



Corn bread 

I slice 

130 




coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 




Codfish balls 

1 

100 

*Fruit salad 

av. h. 

15° 

Clam chowder 

y cup 

250 

*Rice muffins 

1 

130 

Bread and 



*Cornmeal crisps 

3 

30 

Honey 

1 T. 

100 

nutmargarine 



Beef a la mode 

av. h. 

200 




sandwiches 

i triangle 

100 

Carrots 

2 h. T. 

40 



400 



— 

Celery 

3 small 


OR 





795 


stalks 

10 




OR 



*Hominy bread 

I slice 

75 







or rolls 



*Baked apples (karo) 

1 large 

200 




Chocolate blanc- 



Hominy 

2 n. T. 

60 

Scalloped fish 



mange 

2 h. T. 

200 

Top milk 

y cup 

100 

(left over) 

av. h. 

200 

Cream (thin) 

X cup 

100 

Sugar 

11. 

25 

Boiled potatoes 

x medium 

100 

*Cocoanut spice cake 

1 slice 

160 

Coffee 

1 cup 

0 

*Corn bread 

i slice 

130 




Hot milk 

y cup 

40 

Oleomargarine 

i ball 

75 



1065 

Sugar 

11. 

25 

*Tomato and 



OR 



*Rice muffins 

1 

130 

celery salad 

av. h. 

200 




Honey 

1 T. 

100 

*Cottage cheese 









sandwiches 

i triangle 

100 

Boiled fowl 

av. h. 

200 



680 



— 

Celery sauce 

2 T. 

50 






805 

Cranberry jelly 

1 T. 

50 






— 

Mashed potatoes 

2 h. T. 

100 







Lima beans 

2 h. T. 

100 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apple pie *(rice and 









barley flour pas- 









try) 

av. h. 

300 









1025 



































1 


Abate b 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 

Vegetables 


Fruit 


Miscellaneous 



THURSDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of mush- 



with crab meat 

2 h. T. 

105 

room soup 

A cup 

150 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

*Hominy bread 

1 slice 

75 

Lamb steaks 

av. h. 

200 

Butter or 



Bordelaise sauce 

1 T. 

IOO 

nutmargarine 

1 ball 

75 

Spinach 

2 h. T. 

40 

*Molasses pudding 

av. h. 

215 

Sauted apples 

3 slices 

75 

*Foamy sauce 

1 T. 

65 

*Hominy bread 

1 slice 

75 



— 

or rolls 





765 

*01ive and pimento 



OR 



cheese salad 

av. h. 

250 




*Boston brown bread 






and butter 

1 slice 

IOO 

Omelet (3 eggs) 

A omelet 

160 




*Italian tomato 





1020 

sauce 

2 T. 

40 

OR 



String beans 

2 h. T. 

40 




Ripe olives 

2 

30 




*Hominy bread 

1 slice 

75 

Cream of corn soup 

A cup 

150 

* Orange honey 

1 T. 

55 

*Commeal cheese 



*Rice molded 



sticks 

2 

IOO 

with dates 

av. h. 

160 

Roast duck 

i slice 

200 

Cream (thin) 

A cup 

IOO 

*Potato stuffing 

1 h. T. 

50 

*Molasses nut 



Apple sauce 

2 T. 

IOO 

drop cookies 

1 

115 

Spinach 

2 h. T. 

40 



— 

Asparagus tips 

2 h. T. 

25 



775 

*White sauce 

2 T. 

50 

OR 



*Hominy bread 

1 slice 

75 




or rolls 






*Pineapple salad 

av. h. 

150 

Scalloped chicken 

2 h. T. 

250 

Bread and 



Hearts of lettuce 



nutmargarine 



with *French 



sandwiches 

1 triangle 

IOO 

dressing (Wes- 

1 small 





son oil) 

serving 

IOO 



1040 

*Rice muffins 

1 

130 

OR 



* Orange honey 

1 T. 

55 




*Hominy (left 






over) molded 



Cream of chicken 



with chopped 



soup with rice 

1 cup 

200 

figs 

av. h. 

155 

Beef steak pie (oat- 



Top milk 

A cup 

IOO 

meal crust) 

av. h. 

200 



— 

Sauted parsnips 

2 halves 

60 



790 

Peas 

2 h. T. 

75 




*Hominy bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




*Egg and potato 






salad 

av. h. 

245 






1005 








BREAKFAST FOR NEXT 
DAY 

PORTION 

Oranges 

i large 

Oatmeal 

2 h. T. 

Cream (thin) 

A cup 

Sugar (powdered) 


or maple sugar 

1 t. 

Coffee 

1 cup 

Hot milk 

X cup 

Sugar (loaf) 

i cube 

*Hominy bread 

1 slice 

Butter or 


nutmargarine 

1 ball 

For HEAVY 


BREAKFAST, add 


Cream (thick) for 


coffee 

1 T. 

Shirred eggs 

1 egg 

French toast 

1 slice 

Maple sirup 

2 T. 

OR 


Oranges 

1 

Oatmeal 

2 h. T. 

Top milk 

A cup 

Sugar 

1 t. 

Coffee 

1 cup 

Hot milk 

A cup 

Sugar 

11 . 

* Hominy bread 

i slice 

Honey 

1 T. 


APPROX. 

CALORIES 


IOO 

50 

IOO 


25 

o 

40 

25 

75 

75 

490 


70 

IOO 

150 

130 

450 


IOO 

50 

IOO 

25 

0 

40 

25 

75 

IOO 

515 




































flfcarcb 20 


Meats Milk 

Cream 
Butter 
Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Grilled sardines 

3 

125 

Casaba melon 

1 slice 

40 

Stewed prunes 

4 with 2 


on toast 

i slice 

75 

Kingfish meunier 

av. h. 

200 


T. juice 

200 

Hashed creamed 



Sliced cucumbers 

av. h. 

15 

Riced (steamed) 

2 h. T. 

70 

potatoes 

2 h. T. 

IOO 

*French dressing 

1 T. 

65 

Cream (thin) 

X cup 

IOO 

Mashed yellow 



French fried pota- 



Sugar (powdered) 



turnips 

2 h. T. 

5 o 

potatoes 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

Celery 

3 small 


Stuffed tomatoes 

1 

100 

Hot milk 

X cup 

40 


stalks 

10 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Barley bread 

i slice 

75 

or rolls 



*Bariey bread 

1 slice 

75 

Butter or 



Orange sherbet 

2 h. T. 

200 

Butter or 



nutmargarine 

i ball 

75 

*Chocolate maple 



nutmargarine 

1 ball 

75 

Tomato jelly salad 

av. h. 

130 

cake 

1 slice 

160 



*Commeal cheese 



* 





610 

sticks 

2 

100 



1005 






— — 

OR 








770 




For HEAVY 



OR 


— 




BREAKFAST, add 






Sliced oranges 

X orange 

50 







and bananas 

X banana 

50 

Cream (thick) for 



*Yellow soy bean 



(karo) 

iT. 

30 

coffee 

iT. 

70 

timbales 

I 

250 

Sauted scrod 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Brown nut sauce 

2 T. 

no 

Potato balls 

5 balls 

IOO 

*Southern spoon 



Celery 

3 small 


Scalloped corn 

2 h. T. 

IOO 

corn bread 

2 h. T. 

IOO 


stalks 

10 

Sliced tomatoes 



Butter or 



*Barley bread 

i slice 

75 

with lettuce and 



nutmargarine 

1 ball 

75 

Nutmargarine 

i ball 

75 

^mayonnaise 

av. h. 

150 




Cauliflower 

2 h. T. 

15 

*Barley bread 

1 slice 

75 



445 

*Hollandaise sauce 

2 T. 

130 

or rolls 



OR 



Bread and 



Orange and sago 






nutmargarine 



pudding 

2 h. T. 

150 

• 



sandwiches 

i triangle 

100 

Cream (thin) 

X cup 

IOO 

Stewed prunes 

4 with 2 









T. juice 

200 



765 



1005 

Rice (steamed) 

2 h. T. 

70 

OR 


— 

OR 



Top milk 

X cup 

IOO 







Sugar 

1 t. 

25 







Coffee 

1 cup 

0 

Scalloped onions 



Baked grayfish 

av. h. 

200 

Hot milk 

X cup 

40 

with peanuts 

av. h. 

200 

Caper sauce 

2 T. 

75 

Sugar 

-I t. 

25 

Riced potatoes 

2 h. T. 

75 

Boiled potatoes 

1 medium 

IOO 

*Barley bread 

i slice 

75 

Spinach 

2 h. T. 

40 

String beans 

2 h. T. 

40 

*Apricot butter 

1 T. 

40 

*Barley bread 

i slice 

75 

*Barley bread 

1 slice 

75 




*Apricot butter 

i T. 

40 

Oleomargarine 

1 ball 

75 



575 

* Apple and nut 



Apple surprise 

1 large 

225 




salad 

av. h. 

260 

Top milk 

X cup 

IOO 




*Cottage cheese 



*Spice cake 

1 slice 

150 




sandwiches 

i triangle 

100 









— 



1040 






790 












l 


































flfcavcb 21 


i 

Meats Milk 

Cream 

Butter 

I Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 







SATURDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

White perch 



Broiled mush- 



Grapefruit (karo) 

X large 

140 

(sauted) 

av. h. 

200 

rooms 

2 h. T. 

40 

Hominy 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

on toast 

1 slice 

75 

Cream (thin) 

X cup 

100 

*Barley bread 

i slice 

75 

*Cornmeal crisps 

3 

30 

Sugar (powdered) 



Butter or 



Roast capon 

1 slice 

200 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

* Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

0 

*Baked apple 



Potato croquettes 

1 

100 

Hot milk 

X cup 

40 

stuffed with 



Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

x cube 

25 

raisins and nuts 



Ripe olives 

2 

30 

*Barley bread 

1 slice 

75 

(karo) 

i medium 

225 

*Barley bread 

1 slice 

75 

Butter or 



*Spice cake 

i slice 

150 

or rolls 



nutmargarine 

1 ball 

75 




*Pineapple and apple 





— 



800 

salad 

av. h. 

200 



540 

OR 


— 

Cream cheese 

av. h. 

100 







Bread and butter 









sandwiches 

1 triangle 

100 

For HEAVY 



Salmi of duck 

av. h. 

200 




BREAKFAST, add 



Apple sauce 

2 T. 

100 

AT) 


1010 




Lattice potatoes 

2 h. T. 

75 




Cream (thick) for 



Brussels sprouts 

2 h. T. 

30 




coffee 

1 T. 

70 

*Barley bread 

i slice 

75 

Cream of tomato 



Buckwheat cakes 

3 

210 

Nutmargarine 

i ball 

75 

soup 

X c u P 

150 

Maple sirup 

2 T. 

130 

Sliced bananas 

X banana 

50 

*Cheese relish 

1 slice 

55 



— 

Cream (thin) 

X cup 

100 

Fried scallops 

2 h. T. 

150 



410 

*Pecan cakes 

i 

105 

*Tartare sauce 

1 T. 

100 

OR 


— 




Scalloped potatoes 

2 h. T. 

100 






810 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 



Bananas 

1 

100 




* Apple and date 



Hominy 

2 h. T. 

60 




salad 

av. h. 

275 

Top milk 

X cup 

100 

*Baked hominy 



Bread and 



Sugar 

1 t. 

25 

and cheese 

2 h. T. 

135 

nutmargarine 


100 

Coffee 

1 cup 

0 

*Pimento sauce 

2 T. 

50 

sandwiches 

1 triangle 


Hot milk 

X cup 

40 

Stuffed potatoes 

i medium 

100 



1005 

Sugar 

I t. 

25 

Creamed corn 

2 h. T. 

85 

AT) 



Fried commeal 



*Barley bread 

i slice 

75 

UK 



mush 

i slice 

100 

*Fruit butter 

i T. 

65 




Maple sirup 

1 T. 

65 

Sliced oranges 

i 

100 

Scalloped oysters 

2 h. T. 

200 



— 

*Spice cake 

i slice 

150 

Baked potatoes 

1 medium 

100 



5 i 5 




Oleomargarine 

1 ball 

75 






760 

Cauliflower au 








— 

gratin 

2 h. T. 

80 







Sliced tomatoes 

1 

40 







with *French 









dressing (Wesson 









oil) 

1 T. 

65 







*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Cheese and nut 









salad 

av. h. 

225 









IOXO 




























flfcarcb 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Chicken salad 

av. h. 

250 

Bisque of oysters 

X cup 

200 

*Baked apples (karo) 

1 large 

200 

Ripe olives 

3 

45 

Toast 

i slice 

75 

Cornmeal mush 

2 h. T. 

80 

*Barley bread 

i slice 

75 

Roast saddle of 



Cream (thin) 

X cup 

100 

Butter or 



mutton 

1 slice 

200 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Mint sauce 

2 T. 

10 

or maple sugar 

1 t. 

25 

Blanc-mange 

2 h. T. 

200 

Sweet potatoes 



Coffee 

1 cup 

0 

with branched 



southern style 

2 h. T. 

125 

Hot milk 

X cup 

40 

peaches 

X cup 

50 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

* Oatmeal maca- 



Celery 

3 small 


*Barley bread 

1 slice 

75 

roons 

i 

6 5 


stalks 

10 

Butter or 






*Barley bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



760 

or rolls 





— 

OR 


— 

Bombe glace 

av. h. 

200 



620 




*Honey cake—maple 





— 




filling 

1 slice 

130 




Stuffed eggs 

i 

105 




For HEAVY 



*White sauce 

2 T. 

50 



1050 

BREAKFAST, add 

4 


Mashed potatoes 

2 h. T. 

100 

OR 






Peas 

2 h. T. 

75 




Cream (thick) for 



Celery 

3 small 





coffee 

1 T. 

70 


stalks 

10 

Bisque of oysters 

X cup 

200 

Corned beef hash 

2 h. T. 

200 

Ripe olives 

2 

30 

*Commeal cheese 



* Quaker muffins 

1 

130 

*Barley bread 

i slice 

75 

sticks 

2 

100 

Honey 

1 T. 

xoo 

Nutmargarine 

i ball 

75 

Roast leg of lamb 

i slice 

200 



— 

Caramel custard 

X cup 

150 

Mint sauce 

1 T. 

5 



500 

*Pecan cakes 

i 

105 

Roast potatoes 

1 medium 

100 

OR 


— 




Squash 

2 h. T. 

25 






775 

*Barley bread 

1 slice 

75 




OR 

n 


or rolls 



*Baked apples (karo) 

1 large 

200 


- 

« 

*Coffee ice cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 



\ 

*War cake 

1 slice 

150 

Top milk 

X cup 

100 

Codfish cakes 

I 

100 




Sugar 

1 t. 

25 

*Tomato sauce 

2 T. 

40 



1055 

Coffee 

1 cup 

0 

Scalloped onions 

2 h. T. 

150 

OR 



Hot milk 

X cup 

40 

Spinach 

2 h. T. 

40 




Sugar 

11. 

25 

*Barley bread 

x slice 

75 




*Quaker muffins 

I 

130 

Oleomargarine 

i ball 

75 

Roast leg of mutton 

1 slice 

200 

*Orange marmalade 

I T. 

100 

Floating island 

X cup 

135 

Mint sauce 

1 T. 

5 



— 

*Cocoanut spice 



Roast potatoes 

1 medium 

100 



700 

cake 

i slice 

160 

String beans 

2 h. T. 

40 



-* 



— 

*Barley bread 

2 slices 

150 






775 

Oleomargarine 

1 ball 

75 






— 

Chocolate blanc- 









mange 

2 h. T. 

200 







Top milk 

X cup 

100 







*Cocoanut spice cake 

1 slice 

160 









1030 

- 

r 



































flbarcb 23 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 



MONDAY 


) 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Poached eggs 



Clear turkey soup 

1 cup 

50 

with spinach 

av. h. 

115 

with custard 

i T. 

50 

on toast 

1 slice 

75 

♦Cheese relish 

1 slice 

55 

Lyonnais e pota- 



Porterhouse steak 

av. h. 

200 

toes 

2 h. T. 

75 

♦Bearnaise sauce 

1 T. 

IOO 

♦Quaker muffins 

1 

130 

Fried potato balls 

5 balls 

IOO 

Butter or 



Artichokes bottoms 

av. h. 

50 

nutmargarine 

1 ball 

75 

Peas 

2 h. T. 

75 

♦Pineapple and 



Celery . 

3 small 


cheese salad 

av. h. 

200 


stalks 

10 

Bread and butter 



♦Barley bread 

1 slice 

75 

sandwiches 

1 triangle 

IOO 

or rolls 





— 

Creme aux fruits 

2 h. T. 

150 



770 

♦Cocoanut spice cake 

1 slice 

160 

OR 











1075 




OR 



Minced lamb 

av. h. 

150 




on toast 

1 slice 

75 




Sauted bananas 

]/ 2 banana 

75 

♦Consomme (meat- 



♦Quaker muffins 

1 

130 

less) 

1 cup 

50 

♦Prune butter 

1 T. 

45 

with custard 

1 T. 

50 

♦Potato and celery 



♦Commeal crisps 

3 

30 

salad 

av. h. 

215 

Corned beef 

1 slice 

200 

♦Commeal cheese 



Boiled potatoes 

1 medium 

IOO 

sticks 

2 

IOO 

Scalloped onions 

2 h. T. 

150 



— 

Mashed turnips 

2 h. T. 

50 



790 

Cold slaw 

2 h. T. 

70 

OR 



♦Barley bread 

1 slice 

75 




or rolls 






Pineapple pudding 

2 h. T. 

125 

Cold sliced mut- 



Cream (thin) 

X cup 

IOO 

ton (left over) 

1 slice 

150 




♦Spinach and egg 





1000 

salad 

av. h. 

145 

OR 



♦Quaker muffins 

1 

130 




Oleomargarine 

1 ball 

75 




♦Dried apricot 



♦Tamale pie 

av. h. 

350 

tapioca 

2 h. T. 

150 

Hashed creamed 



Top milk 

A cup 

IOO 

potatoes 

2 h. T. 

IOO 



— 

Peas 

2 h. T. 

75 



750 

Ripe olives 

2 

30 




♦Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




♦Rice molded with 






grated pineapple 

av. h. 

130 




Top milk 

A cup 

IOO 






1010 








BREAKFAST FOR NEXT 
DAY 


Oranges 
Corn flakes 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Barley bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Codfish balls 
♦Potato flour and 
barley muffins 
Damson jam 


OR 


Oranges 

Oatmeal 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

*Barley bread 
Honey 


PORTION 


i large 
3h. T. 

A cu p 

11 . 

I cup 
A cup 
i cube 
i slice 

i ball 


i T. 

i 


i 

i T. 


1 

2 h. T. 
A, cup 
11. 

I cup 
A cup 
11. 
i slice 
i T. 


APPROX. 

CALORIES 


IOO 

45 

IOO 


25 

o 

40 

25 

75 

75 

485 


70 

100 

100 

IOO 

370 


IOO 

50 

IOO 

25 

o 

40 

25 

75 

IOO 


515 























flbarcb 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

Shrimp patties 
* (oatmeal pas- 



* Consomme (meat¬ 
less) 

try) 

1 

250 

’'‘Cheese relish 

Potato balls 

5 balls 

IOO 

Roast gosling 

*Buckwheat bread 
Butter or 

1 slice 

75 

Apple sauce 

Mashed potatoes 

nutmargarine 

1 ball 

75 

Scalloped onions 
' Buckwheat bread 

*Peach tapioca 

2 h. T. 

150 

Cream (thin) 

OR 

X cup 

IOO 

750 

or rolls 

Strawberry mousse 
"Oatmeal wafers 

OR 

Scrambled eggs 
with creamed 

2 h. T. 

200 

Grapefruit 

mushrooms 

2 h. T. 

90 

Asparagus 

Ripe olives 

5 stalks 

50 

"Commeal crisps 

2 

30 

Baked mackerel 

"Buckwheat bread 

1 slice 

75 

Egg sauce 

*Prune butter 
"Dried peaches 
molded with 

1 T. 

45 

Riced potatoes 
Scalloped onions 
Tomato salad with 

rice 

2 h. T. 

135 

*mayonnaise 

Cream (thin) 

A cup 

IOO 

"Buckwheat bread 

"Almond cakes 

1 

35 

760 

or rolls 

Spanish cream 
Stewed straw- 

OR 


" 

berries 

"Almond cakes 

Egg timbales 

1 

150 

OR 

*Tomato sauce 

2 T. 

40 

Stewed carrots 

2 h. T. 

15 


*White sauce 

2 T. 

50 

Black bean soup 

String beans 

2 h. T. 

40 

Buckwheat bread 

1 slice 

75 

Baked bluefish 

*Prune butter 

x T. 

45 

Egg sauce 

Junket 

>2 cup 

IOO 

Stewed tomatoes 

Top milk 

X cup 

IOO 

Celery 

"Oatmeal cookies 

I 

135 

750 

"Buckwheat bread 
Oleomargarine 
"Jellied apples 
"Oatmeal cookies 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Stewed prunes 

4 with 2 


1 cup 

250 


T. juice 

200 

i slice 

55 

Samp 

2 h. T. 

60 

1 slice 

200 

Cream (thin) 

X cup 

IOO 

2 T. 

IOO 

Sugar (powdered) 



2 h. T. 

IOO 

or maple sugar 

1 t. 

25 

2 h. T. 

150 

Coffee 

1 cup 

0 

1 slice 

75 

Hot milk 

A cup 

40 



Sugar (loaf) 

1 cube 

25 

2 h. T. 

200 

"Buckwheat bread 

1 slice 

75 

1 

IOO 

Butter or 





nutmargarine 

1 ball 

75 


1030 



-- 





600 

A 

125 

For HEAVY 



3 

30 

BREAKFAST, add 



av. h. 

200 




2 T. 

75 

Cream (thick) for 



2 h. T. 

75 

coffee 

1 T. 

70 

2 h. T. 

150 

Soft cooked eggs 

1 

75 



"Com muffins 

1 

130 

av. h. 

150 

"Orange marmalade 

1 T. 

IOO 

1 slice 

75 



— 





375 

2 h. T. 

50 

OR 


-* 

A cup 

50 




1 

35 

Stewed primes 

4 with 2 





T. juice 

200 


1015 

Samp 

2 h. T. 

60 



Top milk 

X cup 

IOO 



Sugar 

11. 

25 



Coffee 

1 cup 

0 

1 cup 

200 

Hot milk 

~A cup 

40 

av. h. 

200 

Sugar 

11. 

25 

2 T. 

75 

"Corn muffins 

I 

130 

2 T. 

50 

"Prune butter 

1 T. 

45 

3 small 




-- 

stalks 

10 



625 

2 slices 

150 



- . 

1 ball 

75 




av. h. 

165 




1 

135 





I060 




































flbarcb 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Cream of asparagus 



Cherries 

X cup 

75 

Sauted potatoes 

2 h. T. 

75 

soup 

Y\ cup 

150 

Minute tapioca 

2 h. T. 

00 

Cauliflower au 



*Commeal cheese 



Cream (thin) 

X cup 

100 

gratin 

2 h. T. 

8o 

sticks 

2 

IOO 

Sugar (powdered) 



*Com muffins 

i 

130 

Delmonico roast of 



or maple sugar 

1 t. 

25 

♦Prune butter 

i T. 

45 

beef 

i slice 

200 

Coffee 

1 cup 

0 

Grapefruit salad 

av. h. 

135 

Horseradish sauce 

x T. 

45 

Hot milk 

X cup 

40 

*Boston brown 



Sauted bananas 

yi banana 

75 

Sugar (loaf) 

i cube 

25 

bread and but- 



String beans 

2 h. T. 

15 

♦Buckwheat bread 

1 slice 

75 

ter sandwiches 

i triangle 

100 

•White sauce 

2 T. 

50 

Butter or 





— 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



765 

or rolls 





' 

OR 



Caramel custard 

X cup 

150 



475 




♦Chocolate fruit cake 

i slice 

175 




Tripe a la creole 

av. h. 

200 



1035 

For HEAVY 



Mashed potatoes 

2 h. T. 

100 

OR 



BREAKFAST, add 



Cauliflower au 









gratin 

2 h. T. 

80 




Cream (thick) for 



String beans 

2 h. T. 

40 

Cream of asparagus 



coffee 

1 T. 

70 

♦Buckwheat bread 

i slice 

75 

soup 

Y cup 

150 

Fried halibut or 



Nutmargarine 

i ball 

75 

Toast 

i slice 

75 

creamed codfish 

av. h. 

120 

♦Pineapple salad 

av. h. 

150 

Hamburg steaks 

av. h. 

200 

♦Baking powder 



*Commeal crisps 

3 

30 

* Mushroom sauce 

2 T. 

40 

biscuits (wheat- 






Hashed browned 



less) 

1 

125 



75o 

potatoes 

2 h. T. 

75 

Honey or brown 



OR 



Jerusalem arti- 



sugar sirup 

1 T. 

IOO 




chokes 

2 h. T. 

25 



■ 




♦White sauce 

2 T. 

50 



415 

Tripe Lyonnaise 

av. h. 

175 

Cold slaw 

2 h. T. 

70 

OR 


r “ 

Mashed potatoes 

2 h. T. 

100 

♦Buckwheat bread 

1 slice 

75 




*Corn muffins 

i 

130 

or rolls 






Oleomargarine 

i ball 

75 

*Baked honey cus- 



Bananas 

1 

IOO 

*Beet and egg 



tard 

X cup 

150 

Commeal mush 

2 h. T. 

80 

salad 

av. h. 

200 

*Lemon sauce 

2 T. 

100 

Top milk 

X cup 

IOO 

♦Cottage cheese 



*Commeal hermits 

I 

50 

Sugar 

1 t. 

25 

sandwiches 

i triangle 

100 




Coffee 

1 cup 

0 



_ 



1060 

Hot milk 

X cup 

40 



780 

OR 



Sugar 

I t. 

25 



— 




♦Baking powder 









biscuits (wheat- 






Beef loaf 

i slice 

200 

less) 

I 

125 




♦Brown nut sauce 

2 T. 

no 

♦Orange marmalade 

i T. 

IOO 




Scalloped onions 

2 h. T. 

150 



— 




Cold slaw 

2 h. T. 

70 



595 




♦Buckwheat bread 

2 slices 

150 



-- 




Oleomargarine 

1 ball 

75 







♦Samp (left over) 









molded with 









chopped figs 

av. h. 

155 







Top milk 

X cup 

IOO 









1010 



































flfearcb 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

\ 

Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Cold sliced beef 

i slice 

150 

Clams 

6 

100 

♦Baked apples (karo) 

i large 

200 

French fried pota- 


*Boston brown bread 



Oatmeal 

2 h. T. 

50 

toes 

2 h. T. 

75 

and butter sand- 



Cream (thin) 

A cup 

100 

Spinach 

2 h. T. 

40 

wiches 

1 triangle 

100 

Sugar (powdered) 

i t. 

25 

Hearts of lettuce 

i small 


Roast saddle of 



or maple sugar 

*French dressing 

serving 

100 

mutton 

1 slice 

200 

Coffee 

1 cup 

0 

♦Baking powder 


Mint sauce 

1 T. 

5 

Hot milk 

K cup 

40 

biscuits (wheat- 



Potato au gratin 

2 h. T. 

100 

Sugar (loaf) 

i cube 

25 

less) 

i 

125 

Peas 

2 h. T. 

75 

♦Buckwheat bread 

1 slice 

75 

*Orange honey 

i T. 

55 

♦Buckwheat bread 

1 slice 

75 

Butter or 

1 ball 


♦Strawberry ice 

2 h. T. 

100 

or rolls 



nutmargarine 

75 

*Pecan cakes 

i 

105 

Watercress salad 





— 




with stoned ripe 





590 



750 

olives; *French 

av. h. 

60 



— 

OR 



dressing 

Cream cheese balls 

1 T. 

65 

For HEAVY 






with English wal- 



BREAKFAST, add 



Creamed dried 

av. h. 

150 

nuts 

2 

150 

Cream (thick) for 



beef on toast 

i slice 

75 

Bread and butter 





Lyonnaise pota¬ 
toes 

2 h. T. 

sandwiches 

1 triangle 

100 

coffee 

Scrambled eggs 

1 T. 

2 h. T. 

70 

200 

75 




Spinach 

♦Baking powder 

2 h. T. 

40 

OR 


1030 

Fried mush 

Maple sirup 

1 slice 

2 T 

100 

130 







biscuits (wheat- 








— 

less) 

i 

125 

Cream of potato 

A cup 


OR 


500 

*Orange honey 

i T. 

55 

soup 

150 


— 

Caramel junket 

yi cup 

100 

*Boston brown bread 






Cream (thin) 

A cup 

100 

and nutmargarine 



♦Baked apples (karo) 

1 large 


*Commeal hermits 

i 

50 

sandwiches 

1 triangle 

100 

200 




Roast shoulder of 



Oatmeal 

2 h. T. 

50 



770 

mutton 

av. h. 

200 

Top milk 

y ♦ cup 

100 

OR 


Currant jelly 

1 T. 

100 

Sugar 

11. 

25 




Sauted bananas 

y 2 banana 

75 

Coffee 

1 cup 

0 




String beans 

2 h. T. 

40 

Hot milk 

A cup 

40 

*Mock duck 

i slice 

200 

♦Buckwheat bread 

1 slice 

75 

Sugar 

I t. 

25 

*Tomato sauce 

2 T. 

40 

or rolls 


♦Buckwheat bread 

i slice 

75 

Brussels sprouts 

2 h. T. 

30 

♦Grapefruit and 


* 

♦Fruit butter 

1 T. 

65 

Sauted apples 

3 slices 

75 

cherry salad 

av. h. 

160 



— 

*Baking powder 



Bread and 





580 

biscuits (wheat- 

♦Fndtbutter 

I 

i T. 

125 

65 

nutmargarine 

sandwiches 

1 triangle 

100 




OR 


1000 




*Commeal (left 

over) molded 










with grated 


pineapple 

Top milk 

av. h. 

A, cup 

150 

100 

Cream of pea soup 
Irish stew 

A cup 
av. h. 

150 

250 






735 

♦Cornmeal dumpling 

1 

140 






♦Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple and nut salad 

av. h. 

260 









1025 




























flfcarcb 27 


Meats 


Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 



FRIDAY 


"i - 


MEATLESS DAY 


LUNCHEON OR SUPPER 


Cheese omelet 
Stewed celery 
*White sauce 
Ripe olives 
*Rice bread 
Butter or 

nutmargarine 
Lemon jelly 
*Custard sauce 
*Soft honey cake 


OR 


*Cheese and 
spinach roll 
*White sauce 
Tomato salad with 
^French dress¬ 
ing 

*Rice bread 
*Apricot butter 
Chocolate blanc¬ 
mange 

*Custard sauce 
*Pecan cakes 


OR 


*Nut croquettes 
*Cheese sauce 
Cauliflower 
*Rice bread 
*Orange honey 
*Stewed dried 
peaches with 
raisins 
Top milk 
*Indian meal 
doughnuts 
(commeal) 


PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

y z omelet 

250 

Cream of Spinach 



Grapefruit (karo) 

X large 

140 

2 h. T. 

15 

soup 

X cup 

125 

Rice (steamed) 

2 h. T. 

70 

2 T. 

50 

Toast 

1 slice 

75 

Cream (thin) 

X cup 

IOO 

2 

30 

Planked shad 

av. h. 

200 

Sugar (powdered) 



i slice 

75 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 



Stuffed tomatoes 

1 

IOO 

Coffee 

1 cup 

0 

i ball 

75 

Celery 

3 small 


Hot milk 

X cup 

40 

J /2 Clip 

IOO 


stalks 

10 

Sugar (loaf) 

i cube 

25 

3 T. 

60 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

i slice 

115 

or rolls 



Butter or 





Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 


770 

Stewed straw- 








berries 

X cup 

50 



55 o 



*War cake 

1 slice 

150 








1020 

For HEAVY 



i slice 

140 

OR 



BREAKFAST, add 



2 T. 

50 




Cream (thick) for 


■ 



Cream of spinach 



coffee 

1 T. 

70 

av. h. 

115 

soup 

X cup 

125 

Stewed kidneys 

2 T. 

115 

i slice 

75 

Toast 

1 slice 

75 

*Barley rice muffins 

1 

130 

i T. 

40 

Shad,sauted 

av. h. 

200 

* Orange marmalade 

1 T. 

IOO 



Potato au gratin 

2 h. T. 

IOO 



■ 

2 h. T. 

200 

Celery 

3 small 




4 X 5 

3 T. 

60 


stalks 

10 

OR 



I 

105 

Ripe olives 

2 

30 






Scalloped tomatoes 

2 h. T. 

IOO 





785 

*Rice bread 

1 slice 

75 

Oranges 

1 

IOO 



or rolls 



Rice (steamed) 

2 h. T. 

70 



* Cottage pudding 

av. h. 

200 

Top milk 

X cup 

IOO 



* Chocolate sauce 

2 T. 

90 

Sugar 

1 t. 

25 

T 

l65 




Coffee 

1 cup 

0 

2 T. 

80 



1005 

Hot milk 

X cup 

40 

2 h. T. 

4 ° 

OR 



Sugar 

11 . 

25 

x slice 

75 




*Barley rice muffins 

I 

130 

i T. 

55 




Honey 

I T. 

IOO 



Boiled codfish 

av. h. 

175 






*White sauce 

2 T. 

50 



590 

av. h. 

145 

Riced potatoes 

2 h. T. 

75 



' 

X cup 

100 

Corn & la southern 

2 h. T. 

125 






Sliced tomatoes 

1 

40 






*French dressing 






I 

95 

(Wesson oil) 

1 T. 

65 






*Rice bread 

2 slices 

150 





755 

Oleomargarine 

1 ball 

75 






*Apricot tapioca pud- 








ding 

2 h. T. 

150 






Top milk 

X cup 

IOO 








1005 

































flbarcb 28 

Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 


Eggs a la golden- 
rod 

Asparagus 
Hashed browned 
potatoes 
Celery 

♦Rice bread 
♦Fruit butter 
Caramel custard 
♦Almond cakes 

/ 

OR 


French lamb 
chops 

Lattice potatoes 
♦Tomato jelly 
salad 

♦Rice bread 
♦Cottage cheese 
Caramel custard 
*Oatmeal wafers 


OR 


Scrambled eggs 
Scalloped pota¬ 
toes 

Cauliflower 
*Rice bread 
Oleomargarine 
Junket 
Top milk 

*Oatmeal maca¬ 
roons 


) 


PORTION 


av. h. 

5 stalks 

2 h. T. 

3 small 
stalks 

i slice 
i T. 

A cup 

i 


2 h. T. 

av. h. 

1 slice 

2 T. 

A cup 


2 h. T. 

2 h. T. 
2 h. T. 
i slice 
i ball 
A cup 
A cup 


APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

I PORTION 

APPROX. 

CALORIES 


Tomato soup (clear; 

1 cup 

100 

Strawberries 

4 h. T. 

40 

300 

♦Cheese relish 

i slice 

55 

Powdered sugar 

11. 

25 

50 

Roast capon 

1 slice 

200 

Cream (thin) 

l A cup 

100 


♦Boiled rice stuffing 

1 h. T. 

35 

Cornmeal mush 

2 h. T. 

80 

75 

Mashed potatoes 

2 h. T. 

100 

Cream (thin) 

A cup 

100 


Brussels sprouts 

2 h. T. 

30 

Sugar (powdered) 



10 

Hearts of lettuce 

1 small 


or maple sugar 

11. 

25 

75 

♦French dressing 

serving 

100 

Coffee 

x cup 

0 

65 

♦Rice bread 

x slice 

75 

Hot milk 

A cup 

40 

150 

or rolls 



♦Rice bread 

i slice 

75 

35 

♦Chocolate ice cream 

2 h. T. 

200 

Butter or 



— 

♦Honey cake—but- 



nutmargarine 

1 ball 

75 

760 

terscotch filling 

1 slice 

130 



560 










1025 



— 


OR 










For HEAVY 



200 




BREAKFAST, add 



75 

Tomato soup (clear) 

1 cup 

100 





♦Cheese relish 

1 slice 

55 

Cream (thick) for 



130 

Roast chicken 

1 slice 

200 

coffee 

1 T. 

70 

75 

♦Boiled rice stuffing 

1 h. T. 

35 

Omelet (3 eggs) 

A omelet 

160 

40 

Stewed celery 

2 h. T. 

i 5 

♦Buckwheat gems 

1 

130 

150 

♦White sauce 

2 T. 

50 

Strawberry jam 

1 T. 

100 

100 

Creamed corn 

2 h. T. 

85 




— 

Lettuce with 

1 small 




460 

770 

♦French dressing 

serving 

100 

OR 



— 

♦Rice bread 

1 slice 

75 





or rolls 







♦Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



200 

♦Honey cake—but- 



cots 

A cup 

200 


terscotch filling 

1 slice 

130 

Cornmeal mush 

2 h. T. 

80 

100 




Top milk 

A cup 

IOO 

40 



1045 

Sugar 

11. 

25 

75 

OR 


-- 

Coffee 

1 cup 

0 

75 




Hot milk 

A, cup 

40 

100 

no 

Cream of potato 



Sugar 

♦Buckwheat gems 

11. 

I 

25 

130 


soup 

1 cup 

200 

♦Apricot butter 

I T. 

40 

65 

Fricassee of chicken 

av. h. 

200 




— 

Brown rice 

i#T. 

5 o 



640 

755 

Hearts of lettuce 

1 small 




— 

♦French dressing 

serving 

100 





♦Rice bread 

2 slices 

150 





Oleomargarine 

1 ball 

75 





♦Prune jelly 

2 h. T. 

115 





♦Custard sauce 

3 T. 

60 





♦Molasses nut drop 







cookies 

1 

115 




1 



1065 










































flbarcb 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 




Fruit 


Miscellaneous 


/ 





MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried capon 

av. h. 

150 

Chicken gumbo 



Oranges 

i large 

IOO 

with brown rice 

T. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

A cup 

IOO 

Spinach 

2 h. T. 

40 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Endive salad, ripe 



*Beamaise sauce 

1 T. 

100 

or maple sugar 

11. 

25 

olives, with 

av. h. 

60 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

*Russian dress- 



Beets 

2 h. T. 

25 

Hot milk 

X cup 

40 

ing 

i T. 

100 

*White sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

^Buckwheat gems 

i 

130 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Apricot butter 

i T. 

40 

or rolls 



Butter or 



*Prune brown 



*Fruit salad 

av. h. 

150 

nutmargarine 

1 ball 

75 

Betty 

2 h. T. 

150 

Cream cheese 

av. h. 

xoo 




*Brown sugar 



Bread and butter 





485 

sauce 

2 T. 

40 

sandwiches 

1 triangle 

IOO 






770 



1050 

For HEAVY 



OR 



OR 



BREAKFAST, add 









Cream (thick) for 



Oranges 

i large 

100 

Chicken gumbo 



coffee 

1 T. 

70 

Chicken salad 

av. h. 

250 

soup 

1 cup 

IOO 

Fried eggs 

1 

IOO 

Ripe olives 

2 

30 

Toast 

1 slice 

75 

*Com flour rolled 



*Buckwheat gems 

I 

130 

Lamb steaks 

av. h. 

200 

oats biscuits 



*Fruit butter 

i T. 

65 

Currant jelly 

1 T. 

IOO 

(wheatless) 

1 

125 

*Cherry tarts *(po- 



Potato chips 

6 large 

75 

Honey 

1 T. 

IOO 

tato pastry) 

i 

200 

Cabbage au gratin 

2 h. T. 

90 



— 



— 

Celery 

3 small 




395 



775 


stalks 

10 

OR 



OR 

f 


Ripe olives 

2 

30 







*Rice bread 

1 slice 

75 







or rolls 



*Baked apples (karo) 

1 large 

200 

Scalloped chicken 



*Orange salad 

av. h. 

200 

Oatmeal 

2 h. T. 

50 

(left over) 

2 h. T. 

250 

Bread and nutmar- 



Top milk 

A cup 

IOO 

Riced potatoes 

a h. T. 

75 

garine sand- 



Sugar 

11. 

25 

Sauted parsnips 

2 halves 

60 

wiches 

1 triangle 

IOO 

Coffee 

1 cup 

0 

*Buckwheat gems 

i 

130 




Hot milk 

A cup 

40 

*Prune butter 

i T. 

45 



1055 

Sugar 

I t. 

25 

Sliced oranges 

i large 

100 

OR 


— 

*Com flour rolled 



*Soft honey cake 

i slice 

ii 5 




oats biscuits 









(wheatless) 

I 

125 



775 

Creamed dried beef 

av. h. 

150 

Trane butter 

i T. 

45 




on square of fried 









mush 

1 square 

IOO 



610 




Baked potatoes 

1 medium 

IOO 



— 




Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

IOO 







Corn pudding 

2 h. T. 

IOO 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pineapple (canned) 









salad 

av. h. 

150 









1000 









— 































flfoarcb 31 


tfeats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



Ibousebolb Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL 





Hpril 


Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 

Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Cornmeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


6roccn> Xist 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 


Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 


Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 
Cornmeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Karo (white) 
Karo (dark) 
Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


). 

Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 



Market Xiet 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

Bluefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

' 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 



LAMB 



Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



♦boric 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 
Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

/ 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



! FRUITS 



Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 

*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use 
are plentiful later they may be substituted for other meats in the menus. 

of these meats. If they 




TUESDAY 


MEATLESS DAY 


) 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Lobster a la New- 



Cre am of c el ery soup 

y cup 

150 

Stewed prunes 

4 with 2 


burg 

2 h. T. 

130 

*Cornmeal cheese 




T. juice 

200 

on toast 

i slice 

75 

sticks 

2 

100 

Samp 

2 h. T. 

60 

*Baking powder 


Roast guinea hen 

1 slice 

200 

Cream (thin) 

X cup 

100 

biscuits (wheat- 



Bread sauce 

1 T. 

50 

Sugar (powdered) 

1 t. 


less) 

i 

125 

Guava jelly 

1 T. 

100 

or maple sugar 

25 

Butter or 


Lattice potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

nutmargarine 

x ball 

75 

Jerusalem arti- 



Hot milk 

X cup 

40 

*Egg and potato 



chokes 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

salad 

av. h. 

245 

* White sauce 

2 T. 

50 

*Oatmeal bread 

1 slice 

75 

Bread and butter 


Celery 

3 small 

Butter or 

1 ball 


sandwiches 

i triangle 

100 

stalks 

10 

nutmargarine 

75 


— 

*Oatmeal bread 

1 slice 

75 



— 



750 

or rolls 




600 

OR 



Wine jelly 

Yi cup 

100 



— 




* Custard sauce 

3 T. 

60 




Broiled kingfish 

av. h. 

200 

* Almond cakes 

1 

35 

For HEAVY 
BREAKFAST, add 



OR 


1030 



Riced potatoes 
Spinach 

2 h. T. 

75 

40 

Cream (thick) for 

2 h. T. 






*Baking powder 


Cream of potato 

y cup 


coffee 

1 T. 

70 

biscuits (wheat- 



soup 

150 

Kippered herring 

av. h. 

150 

less) 

i 

125 

*Cornmeal cheese 



*Potato cornmeal 



Nutmargarine 

x ball 

75 

sticks 

2 

100 

muffins 

1 

130 

*Apple and celery 



Pigeon pot pie 

av. h. 

300 

Strawberry jam 

1 T. 

100 

salad 

av. h. 

160 

Scalloped Jerusa- 





— 

Bread and 



lem artichokes 

2 h. T. 

50 



450 

nutmargarine 



Celery 

3 small 

OR 


— 

sandwiches 

i triangle 

100 


stalks 

10 






— 

Ripe olives 

2 

30 






775 

*Oatmeal bread 

1 slice 

75 

Oranges 

1 

100 

OR 



or rolls 



Samp 

2 h. T. 

60 




Fruit jelly 

2 h. T. 

125 

Top milk 

X cup 

100 




*Custard sauce 

3 T. 

60 

Sugar 

1 t. 

25 

Baked beans 
*Tomato sauce 

2 h. T. 

2 T. 

100 

40 

*Oatmeal wafers 

1 

100 

Coffee 

Hot milk 

1 cup 

X cup 

0 

40 

OR 



Spinach 

Creamed com 
*Baking powder 

2 h. T. 

2 h. T. 

40 

85 


1000 

Sugar 

*Potato cornmeal 

muffins 

I t. 

25 


Cream of chicken 
soup with rice 
(left over) 

Hadibut steaks 
Stuffed potatoes 
String beans 

Lettuce with 
*French dressing 
*Oatmeal bread 



X 

130 

biscuits (wheat¬ 
less) 

*Fruit butter 
*Tomato and 
celery salad 
*Cottage cheese 
sandwiches 

i 

i T. 

av. h. 

i triangle 

125 

65 

200 

100 

1 cup 
av. h. 

1 medium 

2 h. T. 

1 small 
serving 

2 slices 

200 

120 

100 

40 

100 

150 

*Fruit butter 

I T. 

65 

545 



755 

Oleomargarine 
*Oatmeal (left over) 

1 ball 

75 







molded with ap¬ 
ricots 

av. h. 

120 







Top milk 

x cup 

100 









1005 

























Hpril t 


Meats Milk 

Cream 

Butter 

Eggs 

/ 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Kingfish meunier 

av. h. 

200 

Strawberries 

4 h. T. 

40 

Cherries 

X cup 

75 

Riced potatoes 

2 h. T. 

75 

Sugar (powdered) 

1 T. 

75 

Puffed rice 

3 h. T. 

30 

Stewed tomatoes 

2 T. 

5 o 

Boiled leg of mutton 

x slice 

200 

Cream (thin) 

X cup 

100 

*Corn bread 

i slice 

130 

Caper sauce 

2 T. 

75 

Sugar (powdered) 



Butter or 



Stuffed potatoes 

1 medium 

100 

or maple sugar 

I t. 

25 

nutmargarine 

i ball 

75 

Cauliflower au 



Coffee 

I cup 

0 

Caramel junket 

X cup 

100 

gratin 

2 h. T. 

80 

Hot milk 

X cup 

40 1 

*Cocoanut spice 



Radishes 

3 

10 

Sugar (loaf) 

i cube 

25 

cake 

i slice 

160 

*Oatmeal bread 

1 slice 

75 

*Oatmeal bread 

1 slice 

75 



— 

or rolls 



Butter or 





790 

Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 

OR 


— 

Stewed cherries 

X cup 

50 







* Chocolate fruit cake 

1 slice 

175 



445 

Rice loaf 

av. h. 

145 



1015 




*Eggless sauce 

2 T. 

40 

OR 



For HEAVY 



Peas 

2 h. T. 

75 




BREAKFAST, add 



*Corn bread 

i slice 

130 







*Prune butter 

i T. 

45 

Strawberries 

4 h. T. 

40 

Cream (thick) for 



* Apple and nut 



Sugar (powdered) 

1 T. 

75 

coffee 

1 T. 

70 

salad 

av. h. 

260 

Boiled leg of mutton 

1 slice 

200 

Soft cooked eggs 

1 

75 

Bread and 



Caper sauce 

2 T. 

75 

*Rice muffins 

1 

130 

nutmargarine 



Stuffed potatoes 

1 medium 

100 

Honey 

1 T. 

100 

sandwiches 

i triangle 

100 

Scalloped tomatoes 

2 h. T. 

100 



— 



. - 

Cauliflower 

2 h. T. 

40 



375 



795 

*Oatmeal bread 

1 slice 

75 

OR 



OR 


— 

or rolls 









Omelet souffle (3 









eggs) 

X omelet 

200 

Stewed prunes 

4 with 2 


Broiled perch 

av. h. 

200 

Preserved cherries 

1 T. 

100 


T. juice 

200 

Boiled potatoes 

i medium 

100 



— 

Hominy 

2 h. T. 

60 

Creamed onions 

2 h. T. 

75 



1005 

Top milk 

X cup 

100 

*Com bread 

i slice 

130 

OR 


- 

Sugar 

11. 

25 

Oleomargarine 

i ball 

75 




Coffee 

I cup 

0 

Sliced oranges 

i 

100 




Hot milk 

X cup 

40 

*Children’s 



Roast shoulder of 



Sugar 

I t. 

25 

cookies 

i 

80 

lamb 

av. h. 

200 

*Rice muffins 

I 

130 



— 

Roast potatoes 

1 medium 

100 

*Orange honey 

I T. 

55 



760 

Carrots 

2 h. T. 

15 






— 

*White sauce 

2 T. 

50 



6 35 




Peas 

2 h. T. 

75 







Sliced tomatoes 

1 

40 







with *French 









dressing (Wesson 









oil) 

iT. 

65 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Poor man’s pudding 

av. h. 

150 







Top milk 

X cup 

100 









1020 



























Hpdl 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 


Broiled squabs 
Currant jelly 
String beans 
Celery 

*Rice muffins 
Butter or 

nutmargarine 
Cherry tarts 
* (quick barley 
flour pastry) 


OR 


Mutton hashed 
with poached 
eggs 
on toast 
Lattice potatoes 
Celery 

*Rice muffins 
*Orange honey 
Apple and sago 
pudding 
* Custard sauce 


OR 


*Cottage pie (left 
over) 

Sauted eggplant 
*Rice muffins 
*Apricot butter 
*Hominy (left over) 
molded with 
prunes 
Top milk 


PORTION 


I 

1 t. 

2 h. T. 

3 small 
stalks 

i 


i ball 


i 


av. h. 


i egg 

1 slice 

2 h. T. 

3 small 
stalks 

i 

1 T. 

2 h. T. 

3 T. 


av. h. 
i slice 

i 

i T. 


av. h. 
Y* cup 


i 



APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 


300 

Mutton broth with 



*Baked apples (karo) 

i large 

200 


35 

barley 

1 cup 

100 

Oatmeal 

2 h. T. 

50 


40 

*Cornmeal cheese 



Cream (thin) 

X cup 

100 



sticks 

2 

100 

Sugar (powdered) 




10 

Porterhouse steak 

av. h. 

200 

or maple sugar 

1 t. 

25 


130 

*Figaro sauce 

1 T. 

85 

Coffee 

1 cup 

0 



Roast potatoes 

1 medium 

100 

Hot milk 

Y cup 

40 


75 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 



*Oatmeal bread 

1 slice 

75 

*Oatmeal bread 

1 slice 

75 


200 

or rolls 



Butter or 





Tapioca custard 



nutmargarine 

1 ball 

75 


790 

pudding 

2 h. T. 

200 



■ 



Cream (thick) 

2 T. 

140 



590 





1030 






OR 



For HEAVY 




150 




BREAKFAST, add 




75 

Mutton broth with 



Cream (thick) for 




75 

rice 

1 cup 

100 

coffee 

1 T. 

70 


75 

*Cornmeal cheese 



Shirred eggs 

1 

100 



sticks 

2 

100 

French toast 

1 slice 

150 


10 

Delmonico steak 

av. h. 

200 

Maple sirup 

2 T. 

130 


130 

*Bearnaise sauce 

1 T. 

100 



" 


55 

Sauted bananas 

yi banana 

75 



450 



String beans 

2 h. T. 

40 

OR 


- - 


150 

Celery 

3 small 






60 


stalks 

10 






*Oatmeal bread 

1 slice 

75 

Bananas 

1 

100 


780 

or rolls 



Oatmeal 

2 h. T. 

50 



Pineapple sherbet 

2 h. T. 

200 

Top milk 

y cup 

100 



*Molasses nut drop 



Sugar 

1 1 . 

25 



cookies 

1 

115 

Coffee 

1 cup 

0 






Hot milk 

X cup 

40 


300 



1015 

Sugar 

I t. 

25 


30 

OR 



*Oatmeal bread 

i slice 

75 


130 




*Orange marmalade 

1 T. 

xoo 


40 

Corned beef 

1 slice 

200 



513 



*Mustard sauce 

1 T. 

75 



— 


190 

Boiled potatoes 

1 medium 

100 





100 

Mashed yellow tur- 







— 

nips 

2 h. T. 

50 





790 

Scalloped tomatoes 

2 h. T. 

100 






Cold slaw 

2 h. T. 

70 






*Oatmeal bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 






*Date pudding 

2 h. T. 

100 






*Lemon sauce 

2 T. 

100 








1020 



































Bpril 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


LUNCHEON OR SUPPER 


Soft shelled crabs 
*Tartare sauce 
Mashed potatoes 
*Oatmeal bread 
Butter or 
nutmargarine 
^Vegetable salad 
Cream cheese 
Bread and butter 
sandwiches 


OR 


Shrimps a la 
Newburg 
on toast 

Lyonnaise pota¬ 
toes 
Celery 

Ripe olives 
*Potato bread 
Nutmargarine 
*Vegetable salad 
Bread and 
nutmargarine 
sandwiches 


OR 


Rice hash 
*Brown nut sauce 
String beans 
Cabbage au 
gratin 

^Potato bread 
*Fruit butter 
French toast 
Maple sirup 


MEATLESS DAY 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

i 

5 o 

Cream of pea soup 

A cup 

150 

Grapefruit (karo) 

A large 

140 

i T. 

IOO 

■^Cheese relish 

1 slice 

55 

Rice (steamed) 

2 h. T. 

70 

2 h. T. 

100 

Spanish mackerel 



Cream (thin) 

cup 

IOO 

i slice 

75 

(sauted) 

av. h. 

200 

Sugar (powdered) 





Potato balls 

5 balls 

IOO 

or maple sugar 

1 t. 

2 5 

i ball 

75 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

av. h. 

185 

*French dressing 

1 T. 

65 

Hot milk 

l A cup 

40 

av. h. 

IOO 

^Potato bread 

1 slice 

73 

Sugar (loaf) 

1 cube 

25 



or rolls 



*Potato bread 

1 slice 

75 

i triangle 

IOO 

Strawberry sherbet 

2 h. T. 

200 

Butter or 




-- 

*Chocolate maple 



nutmargarine 

1 ball 

75 


785 

cake 

1 slice 

160 





— 






550 





1045 



-- 



OR 











For HEAVY 



av. h. 

130 




BREAKFAST, add 



x slice 

75 

Cream of pea soup 

Y\ cup 

150 






*Cheese relish 

i slice 

55 

Cream (thick) for 



2 h. T. 

75 

Baked haddock 

av. h. 

200 

coffee 

1 T. 

70 

3 small 


*Tomato sauce 

2 T. 

40 

Codfish balls 

1 

IOO 

stalks 

10 

Potato balls 

5 balls 

IOO 

*Southern spoon 



2 

30 

Spinach with 

2 h. T. 

40 

corn bread 

2 h. T. 

IOO 

i slice 

75 

hard boiled eggs 

X egg 

20 

Butter or 



i ball 

75 

Sliced cucumbers 

av. h. 

15 

nutmargarine 

1 ball 

75 

av. h. 

185 

*French dressing 

1 T. 

65 






*Potato bread 

1 slice 

75 



345 



or rolls 



OR 



i triangle 

IOO 

* Orange tapioca 







— 

pudding 

2 h. T. 

150 





755 

*Lemon sauce 

2 T. 

IOO 

*Baked apples (karo) 

1 large 

200 






RlC6 (stodllled) 

2 h. T. 

70 





1010 

Top milk 

X cup 

IOO 



OR 



Sugar 

1 t. 

25 

av. h. 

115 




Coffee 

1 cup 

0 

2 T. 

no 




Hot milk 

l A cup 

40 

2 h. T. 

40 

Baked haddock 

av. h. 

200 

Sugar 

I t. 

25 



Egg sauce 

2 T. 

75 

^Potato bread 

i slice 

75 

2 h. T. 

go 

Riced potatoes 

2 h. T. 

75 

*Fruit butter 

1 T. 

GS 

i slice 

75 

Scalloped onions 

2 h. T. 

150 



x T. 

65 

Sauted apples 

3 slices 

75 



600 

i slice 

150 

*Potato bread 

2 slices 

150 




2 T. 

130 

Oleomargarine 

1 ball 

75 





— 

^Norwegian prune 







775 

pudding 

2 h. T. 

IOO 





— 

*Lemon sauce 

2 T. 

IOO 








1000 


















































Hpril 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


luncheon or supper 

PORTION 

APPROX. 

CALORIES 

DINNER 

Sauted porgies 

av. h. 

200 

Clam broth 

Potato cakes 

i 

50 

Toast 

Carrots 

2 h. T. 

15 

Crown roast of lamb 

♦White sauce 

2 T. 

50 

Mint jelly 

♦Potato bread 
Butter or 

i slice 

75 

Roast potatoes 
Stewed celery 

nutmargarine 
Creamy rice pud- 

i ball 

75 

♦White sauce 
♦Potato bread 

ding 

2 h. T. 

200 

or rolls 

Cream (thin) 

OR 

A cup 

IOO 

765 

♦Cheese salad 

Bread and butter 
sandwiches 

OR 

♦Yellow soy bean 




timbales 
Cabbage au 

I 

250 

Clam broth 

gratin 

2 h. T. 

90 

Toast 

Celery 

3 small 


♦Ragout of mutton 

stalks 

10 

with *hominy balls 

♦Potato bread 

i slice 

75 

Sauted eggplant 

♦Apricot butter 
Creamy rice pud- 

i T. 

40 

Peas 

♦Potato bread 

ding 

2 h. T. 

200 

or rolls 

Cream (thin) 

A cup 

IOO 

765 

♦Pineapple and 
grapefruit salad 
Bread and 

OR 


nutmargarine 

sandwiches 

Corned beef hash 



OR 

(left over) 

2 h. T. 

IOO 

Lima beans 

2 h. T. 

IOO 


Cold slaw 

2 h. T. 

70 

Chicken pot pie 

♦Potato bread 

i slice 

75 

♦Prune butter 
♦Rice (left over) 
molded with 

i T. 

45 

♦(potato pastry) 
Peas 

Corn a la southern 

dates 

av. h. 

160 

♦Potato bread 

Top milk 

A cup 

IOO 

750 

Oleomargarine 
♦Apple and date 
salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPR OX. 
CALORIES 

I cup 

125 

Bananas 

I 

IOO 

i slice 

75 

Hominy 

2 h. T. 

60 

av. h. 

200 

Cream (thin) 

A cup 

IOO 

1 T. 

100 

Sugar (powdered) 



1 medium 

IOO 

or maple sugar 

11. 

25 

2 h. T. 

15 

Coffee 

I cup 

0 

2 T. 

50 

Hot milk 

A. cup 

40 

1 slice 

75 

Sugar (loaf) 

i cube 

25 



♦Potato bread 

1 slice 

75 

av. h. 

175 

Butter or 





nutmargarine 

1 ball 

75 

1 triangle 

IOO 



— 





500 


1015 






For HEAVY 





BREAKFAST, add 



1 cup 

«5 




1 slice 

75 

Cream (thick) for 



1 slice 

315 

coffee 

1 T. 

70 

3 balls 


Buckwheat cakes 

3 small 

210 

2 slices 

60 

Maple sirup 

2 T. 

130 

2 h. T. 

75 



— 

1 slice 

75 



410 



OR 


— 

av. h. 

185 






Oranges 

1 

IOO 



Hominy 

2 h. T. 

60 

1 triangle 

IOO 

Top milk 

A, cup 

IOO 



Sugar 

11. 

25 


1010 

Coffee 

1 cup 

0 



Hot milk 

K" cup 

40 



Sugar 

I t. 

25 



Fried commeal 





mush 

i slice 

IOO 

av. h. 

300 

Maple sirup 

1 T. 

65 

2 h. T. 

75 



— 

2 h. T. 

125 



515 

2 slices 

150 



-* 

1 ball 

75 




av. h. 

275 





1000 



































Hpril 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Cherries 

y cup 

75 

Strawberries 

4 h. T. 

40 

Potato chips 

6 large 

75 

Roast beef 

x slice 

200 

Powdered sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 

*Mushroom sauce 

2 T. 

40 

Cream (thin) 

X cup 

100 

Lettuce with 

1 small 


Riced potatoes 

2 h. T. 

75 

Cornmeal mush 

2 h. T. 

80 

*French dressing 

serving 

100 

Celery 

3 small 


Cream (thin) 

X cup 

100 

*Potato bread 

1 slice 

75 


stalks 

10 

Sugar (powdered) 



Butter or 



Ripe olives 

2 

30 

or maple sugar 

1 t. 

25 

nutmargarine 

1 ball 

75 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Coffee jelly 

X cup 

40 

Cauliflower 

2 h. T. 

40 

Hot milk 

X cup 

40 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Pecan cakes 

1 

105 

or rolls 



*Potato bread 

1 slice 

75 




Strawberry parfait 

1 small 


Butter or 





770 


glass 

250 

nutmargarine 

1 ball 

75 

OR 



*Honey cake— 





-. 




Marshmallow 





585 




filling 

1 slice 

130 



--- 

Broiled squabs 

1 

300 







Scalloped pota- 





1000 

For HEAVY 



toes 

2 h. T. 

100 

OR 


— 

BREAKFAST, add 



Celery 

3 small 









stalks 

10 




Cream (thick) for 



Ripe olives 

2 

30 

Cherries 

y cup 

75 

coffee 

1 T. 

70 

*Potato bread 

1 slice 

75 

Roast beef 

1 slice 

200 

Eggs poached 

1 

75 

Nutmargarine 

1 ball 

75 

Horseradish sauce 

1 T. 

45 

on toast 

1 slice 

75 

Coffee custard 

X cup 

150 

Mashed potatoes 

2 h. T. 

100 

*Quaker muffins 

1 

130 

*Brown sugar 



Corn pudding 

2 h. T. 

100 

Honey 

1 T. 

100 

sauce 

1 T. 

20 

Tomato salad with 





— 



— 

*French dressing 

av. h. 

ii5 



450 



760 

*Potato bread 

1 slice 

75 

OR 

- 

-- 

OR 


— 

or rolls 









*Caramel ice cream 

2 h. T. 

200 







*Chocolate cake 

1 slice 

120 

Bananas 

1 

100 

Omelet (3 eggs) 

y omelet 

160 




Cornmeal mush 

2 h. T. 

80 

Mashed potatoes 

2 h. T. 

100 



1030 

Top milk 

X cup 

100 

Stewed parsnips 

2 h. T. 

35 

OR 


— 

Sugar 

1 t. 

25 

*White sauce 

2 T. 

50 




Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 




Hot milk 

X cup 

40 

*Potato bread 

1 slice 

75 

Beef a la mode 

av. h. 

200 

Sugar 

I t. 

25 

*Orange honey 

1 T. 

55 

Lyonnaise potatoes 

2 h. T. 

75 

*Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Cauliflower au 



^Orange honey 

I T. 

55 

*War cake 

1 slice 

150 

gratin 

2 h. T. 

80 



— 




Ripe olives 

2 

30 



555 



765 

*Potato bread 

2 slices 

150 



■- 




Oleomargarine 

1 ball 

75 







Apple and sago pud- 









ding 

2 h. T. 

150 







Top milk 

X cup 

xoo 







*War cake 

1 slice 

150 





\ 




1010 






































Hpril 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

?ish 



Vegetables 


Vruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 


Tripe a la creole 
French fried pota¬ 
toes 

String beans 
*Quaker muffins 
* Apricot butter 
Cocoanut pudding 
*Maple sauce 


OR 


Cold roast beef 
Cold slaw 
*Quaker muffins 
Nutmargarine 
*Jellied apples 
Cream (thin) 
*Chocolate cake 


OR 


Broiled salt 
mackerel 
Boiled potatoes 
String beans 
*Quaker muffins 
Oleomargarine. 
*Baked apples 
(karo) 

Top milk 


PORTION 

APPROX. 

;alories 

av. h. 

200 

2 h. T. 

75 

2 h. T. 

40 

1 

130 

1 T. 

40 

2 h. T. 

210 

1 T. 

60 


755 

1 slice 

150 

2 h. T. 

70 

1 

130 

1 ball 

75 

av. h. 

165 

A cup 

IOO 

1 slice 

120 


810 

av. h. 

150 

1 medium 

IOO 

2 h. T. 

40 

1 

130 

1 ball 

75 

1 large 

200 

X cup 

IOO 


795 


DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 



CALORIES 

DAY 

*Julienne soup 



Oranges 

(meatless) 

1 cup 

75 

Cornflakes 

*Cheese relish 

i slice 

55 

Cream (thin) 

Mutton chops 

2 

200 

Sugar (powdered) 

Currant jelly 

1 T. 

IOO 

or maple sugar 

Boiled new potatoes 
Asparagus 

1 medium 

5 stalks 

IOO 

25 

Coffee 

Hot milk 

*White sauce 

2 T. 

50 

Sugar (loaf) 

* Potato bread 

1 slice 

75 

*Potato bread 

or rolls 



Butter or 

*Orange and pine- 

av. h. 


nutmargarine 

apple salad 

Bread and butter 

210 



sandwiches 

1 triangle 

150 


OR 


1040 

For HEAVY 
BREAKFAST, add 






Cream (thick) for 

* Julienne soup 



coffee 

(meatless) 

1 cup 

75 

Fried smelts 

*Cheese relish 

1 slice 

55 

*Popovers 

Fricassee of chicken 

av. h. 

200 

Peach marmalade 

Riced potatoes 

2 h. T. 

75 


Asparagus 

5 stalks 

5 o 

OR 

Corn fritters 

1 

IOO 

*Potato bread 

1 slice 

75 


or rolls 
*Orange salad 

av. h. 

200 

Stewed dried apri- 

Cream cheese 

av. h. 

IOO 

cots 

Bread and 



Oatmeal 

nutmargarine 

sandwiches 

1 triangle 

IOO 

Top milk 

Sugar 

Coffee 

OR 


1030 

Hot milk 

Sugar 




* Potato bread 

*Turkish pilaf with 



*Apricot butter 

cooked meat(left 
over) 

av.h. 

125 


*Brown nut sauce 

2 T. 

no 


Baked potatoes 

1 medium 

IOO 


Oleomargarine 

1 ball 

75 


Lima beans 

2 h. T. 

IOO 


Scalloped onions 

2 h. T. 

150 


*Potato bread 

2 slices 

150 


Oleomargarine 
*Tomato jelly salad 

1 ball 

75 


with *Mayon- 
naise (Wesson 



v 

oil) 

av. h. 

130 




1015 

- 


PORTION 


x large 
3h. T. 
A cup 

i t. 

I cup 
A cup 

i cube 
i slice 

i ball 


i T. 
av. h, 

i 

i T. 


K cup 
2 h. T. 
A cup 
i t. 
i cup 
X cup 
11 . 
i slice 
i T. 


APPROX. 

CALORIES 


IOO 

45 

IOO 

25 

o 

40 

25 

75 

75 

485 


70 

200 

IOO 

IOO 

470 


200 

50 

IOO 

25 

o 

40 

25 

75 

40 

555 
































Bpril 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Crab meat 

2 h. T. 

105 

Broiled mushrooms 

2 h. T. 

40 

Stewed prunes 

4 with 2 


creamed on toast 

i slice 

75 

on toast 

1 slice 

75 


T. juice 

200 

Mashed potatoes 

2 h. T. 

100 

Chicken a la Mary- 



Samp 

2 h. T. 

60 

Peas 

2 h. T. 

75 

land 

av. h. 

250 

Cream (thin) 

yi cup 

100 

Potato bread 

i slice 

75 

Potato balls 

5 balls 

100 

Sugar (powdered) 



Butter or 



Stuffed tomatoes 

1 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Corn fritters 

1 

100 

Coffee 

1 cup 

0 

*Grapefruit and 



*Rice bread with 

1 slice 

75 

Hot milk 

>4 cup 

40 

cherry salad 

av. h. 

160 

raisins or rolls 



Sugar (loaf) 

i cube 

25 

Bread and butter 



*Peach pudding 

2 h. T. 

200 

*Rice bread with 



sandwiches 

i triangle 

100 

*Foamy sauce 

1 T. 

65 

raisins 

1 slice 

75 



--- 



— 

Butter or 





765 

AT) 


1005 

nutmargarine 

1 ball 

75 

UR 


• 

UK 














600 

*Samp baked with 



Cream of mush- 






cheese 

av. h. 

200 

room soup 

H cup 

150 

For HEAVY 



*Pimento sauce 

2 T. 

50 

*Commeal crisps 

2 

30 

BREAKFAST, add 



Carrots 

2 h. T. 

15 

Boiled codfish 

av. h. 

175 




*White sauce 

2 T. 

50 

Caper sauce 

2 T. 

75 

Cream (thick) for 



Spinach 

2 h. T. 

40 

Potato balls 

5 balls 

100 

coffee 

1 T. 

70 

*Rice bread with 



Stuffed tomatoes 

1 

100 

Scrambled eggs 

2 h. T. 

200 

raisins 

i slice 

75 

Cold slaw 

2 h. T. 

70 

*Corn muffins 

1 

130 

*Apricot butter 

i T. 

40 

*Rice bread with 

1 slice 

75 

Honey 

1 T. 

100 

*Tomato and 



raisins or rolls 





— 

asparagus salad 

av. h. 

215 

Pineapple pudding 

2 h. T. 

125 



500 

*Boston brown 



Cream (thin) 

X cup 

100 

OR 


— 

bread and 





— 




nutmargarine 

i slice 

100 



1000 






— 

OR 



*Baked apples (karo) 

1 large 

200 



785 




Samp 

2 h. T. 

60 

OR 






Top milk 

Y\ cup 

100 




Molded fish 

av. h. 

200 

Sugar 

1 t. 

25 




Egg sauce 

2 T. 

75 

Coffee 

1 cup 

0 

*Cheese croquettes 

2 small 

200 

Boiled potatoes 

1 medium 

100 

Hot milk 

cup 

40 

*Tomato sauce 

2 T. 

40 

^Scalloped corn 

2 h. T. 

100 

Sugar 

X t. 

25 

Riced potatoes 

2 h. T. 

75 

Sliced tomatoes 

1 

40 

*Corn muffins 

I 

130 

Spinach 

2 h. T. 

40 

*French dressing 



*Fruit butter 

I T. 

65 

*Rice bread with 



(Wesson oil) 

1 T. 

65 



— 

raisins 

i slice 

75 

*Rice bread with 





645 

*Fruit butter 

i T. 

65 

raisins 

2 slices 

150 



- - 

*Vegetable salad 

av. h. 

185 

Oleomargarine 

1 ball 

75 




Bread and 



*Prune brown Betty 

2 h. T. 

150 




oleomargarine 



Top milk 

X cup 

100 




sandwiches 

i triangle 

100 









— 



1055 






O I 

00 
i> 1 

































Epiil 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


luncheon or supper 


Chicken 
croquettes 
♦White sauce 
Sauted potatoes 
Stuffed eggplant 
*Rice bread with 
raisins 

*Apricot butter 
♦Apple and date 
salad 

*Cornmeal crisps 


OR 


♦Scalloped codfish 
and rice 

*Brown nut sauce 
Sauted eggplant 
String beans 
*Com muffins 
Nutmargarine 
*Vegetable aspic 
salad 

Bread and 
nutmargarine 
sandwiches 


OR 


Broiled butterfish 
Scalloped pota 
toes 

Stewed tomatoes 
*Corn muffins 
Oleomargarine 
*Dates stuffed with 
cream cheese 
on lettuce with 
*French dress 
ing 


PORTION 


T. 

h. T. 
h. T. 
slice 


i T. 


av. h. 
3 


av. h. 

2 T. 

1 slice 

2 h. T. 

i 

i ball 


av. h. 


i triangle 


av. h. 


2 h. T. 

2 T. 

i 

i ball 

3 


A head 
i T. 


APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 


Cream of tomato 



200 

soup 

A cup 

150 

50 

♦Boston brown bread 



75 

and butter sand- 



50 

wiches 

i triangle 

IOO 

75 

Boiled sheepshead 

av. h. 

200 


Egg sauce 

2 T. 

75 

40 

Riced potatoes 

2 h. T. 

75 


Onions 

2 h. T. 

50 

275 

Sliced cucumbers 

av. h. 

i 5 

30 

♦French dressing 

1 T. 

65- 

— 

♦Rice bread with 

1 slice 

75 

795 

raisins or rolls 



— 

Cherry pie *(oat- 




meal pastry) 

1 slice 

200 


OR 


1005 

130 

Cream of tomato 



no 

soup 

A cup 

150 

3 ° 

♦Boston brown bread 



40 

and nutmargarine 



130 

sandwiches 

i triangle 

IOO 

75 

Roast shoulder of 




mutton 

av. h. 

200 

170 

Mint jelly 

1 T. 

IOO 


Roast potatoes 

1 medium 

IOO 


Asparagus 

5 stalks 

25 

IOO 

♦White sauce 

2 T. 

50 


Celery 

3 small 


7°5 


stalks 

10 


Ripe olives 

2 

30 


♦Rice bread with 

1 slice 

75 


raisins or rolls 



200 

Custard pie * (oat- 



IOO 

meal pastry) 

1 slice 

200 

50 

OR 


1040 

130 




75 

Cream of tomato 



150 

soup 

A cup 

150 


Stewed shin of beef 

av. h. 

175 

10 

Stewed carrots 

2 h. T. 

15 

6S 

♦White sauce 

2 T. 

50 

Hearts of lettuce 




♦French dressing 

1 small 


7 oO 

(Wesson oil) 

serving 

IOO 


♦Rice bread with 




raisins 

2 slices 

150 


Oleomargarine 

1 ball 

75 


♦Cottage pudding 

av. h. 

200 


♦Chocolate sauce 

2 T. 

90 




1005 


BREAKFAST FOR NEXT 
DAY 


Cherries 
Minute tapioca 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

♦Rice bread with 
raisins 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 


for 


Cream (thick) 
coffee 

Commeal scrapple 
*Baking powder 
biscuits (wheat¬ 
less) 

*Peach marmalade 


OR 


Oranges 
Hominy 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

♦Baking powder 
biscuits (wheat¬ 
less) 

Honey 


PORTION 


y cup 
2 h. T. 
A cup 


I t. 

I cup 
X cup 
i cube 


i slice 


ball 


T. 

slice 


i 

i T. 


1 

2 h. T. 
A cup 
X t. 

I cup 
A cup 
I t. 


I 

I T. 


APPROX. 

CALORIES 


75 

6o 

ioo 


25 

o 

40 

25 


75 

75 

475 


70 

ioo 


125 

IOO 


395 


IOO 

60 

IOO 

25 

o 

40 

25 


125 

IOO 


575 






































Hpril 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Grapefruit with 

A large 

125 

*Baked apples (karo) 

1 large 

200 

chops 

2 

200 

maraschino 

1 T. 

20 

Oatmeal 

2 h. T. 

50 

Fried mush 

x slice 

100 

Roast gosling 

1 slice 

200 

Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



*Rice bread with 



Apple sauce 

2 T. 

100 

or maple sugar 

I t. 

25 

raisins 

i slice 

75 

Hashed creamed 



Coffee 

I cup 

0 

Butter or 



potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

*Prune jelly 

2 h. T. 

ii 5 

Corn a la southern 

2 h. T. 

125 

*Rice bread with 



*Soft custard sauce 

3 T. 

6o 

*Rice bread with 

1 slice 

75 

raisins 

1 slice 

75 

*Honey cake— 



raisins or rolls 



Butter or 



butterscotch 


• 

*Strawberry short 



nutmargarine 

1 ball 

75 

filling 

i slice 

130 

cake 

1 slice 

200 



— 



— 






590 



795 



1020 



— 

OR 



OR 












For HEAVY 









BREAKFAST, add 



French lamb 



Grapefruit (karo) 

X large 

140 




chops 

2 

200 

Corned beef 

1 slice 

200 

Cream (thick) for 



Potato cakes 

i 

50 

Horseradish sauce 

1 T. 

45 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

Riced potatoes 

2 h. T. 

75 

Omelet (3 eggs) 

A omelet 

160 

*Baking powder 



Scalloped onions 

2 h. T. 

150 

Fried mush 

1 slice 

100 

biscuits (wheat- 



Cold slaw 

2 h. T. 

70 

Maple sirup 

2 T. 

130 

less) 

i 

125 

*Rice bread with 

1 slice 

75 



— 

Honey 

i T. 

100 

raisins or rolls 





460 

Strawberries 

4 h. T. 

40 

Bavarian cream 

2 h. T. 

135 

OR 


— 

Cream (thin) 

X cup 

100 

Cream (thin) 

X cup 

100 




Sugar 

I t. 

25 

* Almond cakes 

1 

35 




*Pecan cakes 

I 

105 




Stewed prunes 

4 with 2 




— 



1025 


T. juice 

200 



735 

OR 



Oatmeal 

2 h T. 

50 

OR 






Top milk 

X cup 

100 







Sugar 

1 t. 

25 




*Haricot of mutton 

av. h. 

325 

Coffee 

1 cup 

0 

*Cottage cheese 



Stewed beets 

2 h. T. 

25 

Hot milk 

X cup 

40 

and nut loaf 

i slice 

190 

*White sauce 

2 T. 

50 

Sugar 

I t. 

25 

*Tomato sauce 

2 T. 

40 

Corn a la southern 

2 h. T. 

125 

*Rice bread with 



Hashed browned 



*Rice bread with 



raisins 

i slice 

75 

potatoes 

2 h. T. 

75 

raisins 

2 slices 

150 

Apple sauce 

2 T. 

100 

*Baking powder 



Oleomargarine 

1 ball 

75 



— 

biscuits (wheat- 



*Hominy (left over) 





615 

less) 

i 

125 

molded with 





— 

Oleomargarine 

x ball 

75 

chopped figs 

av. h. 

155 




Stewed cherries 

>2 cup 

100 

Top milk 

X cup 

100 




*Gingerbread 









(oatmeal) 

i slice 

150 



1005 






755 




- 






































Hpvil 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

JALORIES 

DINNER 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 

with peas 

2 h. T. 

75 

soup 

Brussels sprouts 
*Rice bread with 

2 h. T. 

30 

*Cheese relish 
Planked shad 

raisins 

Butter or 

1 slice 

75 

Boiled new potatoes 
Sliced tomatoes 

nutmargarine 
*Tomato and as- 

1 ball 

75 

*French dressing 
*Yeast corn bread 

paragus salad 
*Commeal cheese 

av. h. 

215 

or rolls 

Chocolate mousse 

sticks 

2 

100 

770 

*Chocolate fruit cake 

OR 


— 

OR 

Omelet (3 eggs) 
with asparagus 

y 2 omelet 

160 

Cream of asparagus 
soup 

tips 

Hashed browned 

2 h. T. 

50 

*Cheese relish 
Sauted shad 

potatoes 
Cauliflower au 

2 h. T. 

75 

Boiled potatoes 
Carrots 

gratin 

2 h. T. 

80 

* White sauce 

String beans 

2 h. T. 

40 

Celery 

*Yeast corn bread 

1 slice 

75 


Nutmargarine 
*Tomato jelly 

1 ball 

75 

Sliced tomatoes 
*French dressing 

salad 

av. h. 

130 

*Yeast com bread 

*Commeal cheese 



or rolls 

sticks 

OR 

2 

100 

785 

Strawberry sherbet 
* Almond cakes 

OR 

*Tamale pie 

av. h. 

350 

Sauted butterfish 

*Yeast corn bread 

1 slice 

75 

*Prune butter 
*Potato and celery 

1 T. 

45 

Hashed creamed 
potatoes 

salad 

*Cottage cheese 

av. h. 

215 

Scalloped onions 
Succotash 

sandwiches 

1 triangle 

100 

785 

Celery 

Ripe olives 
*Yeast corn bread 
Oleomargarine 
*Rice pudding with 
raisins 

Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Grapefruit (karo) 

X large 

140 

X cup 

150 

Rice (steamed) 

2 h. T. 

70 

i slice 

55 

Cream (thin) 

X cup 

100 

av. h. 

200 

Sugar (powdered) 



1 medium 

100 

or maple sugar 

1 t. 

25 

1 

40 

Coffee 

1 cup 

0 

1 T. 

65 

Hot milk 

X cup 

40 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 



*Yeast corn bread 

1 slice 

75 

2 h. T. 

200 

Butter or 



1 slice 

175 

nutmargarine 

1 ball 

75 


1060 



550 



For HEAVY 





BREAKFAST, add 



X cu p 

150 




1 slice 

55 

Cream (thick) for 



av. h. 

200 

coffee 

1 T. 

70 

1 medium 

100 

Shirred eggs 

1 

100 

2 h. T. 

15 

*Oatmeal muffins 

X 

130 

2 T. 

50 

Honey 

1 T. 

100 

3 small 





stalks 

10 



400 



OR 


— 

av. h. 

115 




x slice 

75 






Bananas 

1 

100 

2 h. T. 

200 

Rice (steamed) 

2 h. T. 

70 

1 

35 

Top milk 

X cup 

100 



Sugar 

1 t. 

25 


1005 

Coffee 

1 cup 

0 



Hot milk 

X cup 

40 



Sugar 

I t. 

25 



*Oatmeal muffins 

I 

130 

av. h. 

200 

*Orange marmalade 

1 T. 

100 

2 h. T. 

100 



590 

2 h. T. 

150 



— 

2 h. T. 

100 




3 small 





stalks 

10 




2 

30 




2 slices 

150 




1 ball 

75 




2 h. T. 

100 




X cup 

100 





1015 











































Bprilll 


Vleats 




Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Shad roe, sauted 

av. h. 

150 

*Consomme (meat- 



Bananas 

1 

100 

Potato au gratin 

2 h. T. 

100 

less) 

1 cup 

50 

Hominy 

2 h. T. 

60 

Cauliflower 

2 h. T. 

40 

Toast 

i slice 

75 

Cream (thin) 

yi cup 

100 

Ripe olives 

2 

30 

Roast saddle of 



Sugar (powdered) 



*Yeast corn bread 

i slice 

75 

mutton 

x slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



Mint sauce 

1 T. 

5 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Currant jelly 

1 T. 

100 

Hot milk 

X cup 

40 

Coffee custard 

K cup 

150 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

*Lemon sauce 

2 T. 

100 

Mashed yellow tur- 



*Yeast corn bread 

1 slice 

75 

*Nut molasses 



nips 

2 h. T. 

50 

Butter or 



bars 

I 

40 

Peas 

2 h. T. 

75 

nutmargarine 

1 ball 

75 




* Yeast com bread 

1 slice 

75 



— 



760 

or rolls 





500 

OR 


— 

*Pear and nut salad 

av. h. 

170 



— 




Bread and butter 









sandwiches 

1 triangle 

100 

For HEAVY 



Shad roe 

av. h. 

150 




BREAKFAST, add 



Potato balls 

5 balls 

100 



1000 




Scalloped corn 

2 h. T. 

100 

OR 



Cream (thick) for 



Spinach 

2 h. T. 

40 




coffee 

1 T. 

70 

Celery 

3 small 





*Com meal and rice 




stalks 

10 

* Consomme (meat- 



waffles 

1 

235 

Ripe olives 

2 

30 

less) 

1 cup 

50 

Maple sirup 

2 T. 

130 

*Yeast corn bread 

i slice 

75 

Toast 

1 slice 

75 



— 

Nutmargarine 

i ball 

75 

Mutton chops 

2 

200 



435 

*Prune brown 



Currant jelly 

1 T. 

100 

OR 


— 

Betty 

2 h. T. 

150 

French fried pota- 






*Brown sugar 



toes 

2 h. T. 

75 




sauce 

i T. 

20 

Peas 

2 h. T. 

75 

*Baked apples (karo) 

1 large 

200 



— 

Sauted apples 

2 slices 

50 

Hominy 

2 h. T. 

60 



750 

*Yeast com bread 

1 slice 

75 

Top milk 

yZ, cup 

100 

OR 



or rolls 



Sugar 

11. 

25 




*Cheese and tomato 



Coffee 

1 cup 

0 




salad 

av. h. 

200 

Hot milk 

VZ cup 

40 

*Cheese and 



^Boston brown bread 



Sugar 

1 t. 

25 

spinach roll 

i slice 

140 

and nutmargarine 



French toast 

1 slice 

150 

*Pimento sauce 

2 T. 

50 

sandwiches 

1 triangle 

100 

Corn sirup 

1 T. 

55 

Boiled potatoes 

i medium 

100 






-—- 

Hearts of lettuce 





1000 



655 

*French dress- 

i small 


OR 






ing (Wesson oil) 

serving 

100 







* Yeast com bread 

i slice 

75 

• 






*Fruit butter 

i T. 

65 

Sirloin steak 

av. h. 

200 




*Stewed dried 



Sauted potatoes 

2 h. T. 

75 




apricots with 



Scalloped tomatoes 

2 h. T. 

100 




raisins 

av. h. 

145 

Corn pudding 

2 h. T. 

100 




Top milk 

X cup 

100 

*Yeast corn bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






775 

*Sardine and egg 








— 

salad 

av. h. 

310 









1010 






























Hpvil 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


luncheon or supper 


PORTION 


APPROX. 

CALORIES 


Creamed sweet- 

2 h. T. 

125 

breads on toast 

1 slice 

75 

Asparagus 

5 stalks 

50 

Baked potatoes 

1 medium 

100 

Butter or 



nutmargarine 

x ball 

75 

*Yeast corn bread 

1 slice 

75 

Prune souffle 

av. h. 

125 

*Cocoanut spice 


. 160 

785 

cake 

1 slice 

OR 



Eggs k la golden- 

av. h. 


rod 

300 

Asparagus 

5 stalks 

50 

String beans 

2 h. T. 

40 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

*Yeast com bread 

1 slice 

75 

♦Fruit butter 

x T. 

65 

Apricot souffle 

av. h. 

125 

*Oatmeal maca- 


65 

760 

roons 

1 

OR 



♦Meat turnovers 
(left over) 

* (oatmeal pas- 



try) 

1 

200 

Hashed creamed 



potatoes 

2 h. T. 

100 

Mashed yellow 

2 h. T. 


turnips 

50 

Cold slaw 

2 h. T. 

70 

*Yeast corn bread 

1 slice 

75 

*Apricot butter 

1 T. 

40 

Caramel junket 

X cup 

100 

*Chocolate cake 

I slice 

120 

755 


DINNER 


Cream of corn soup 
*Cornmeal crisps 
Roast duck 
* Mashed potato 
stuffing 
Apple sauce 
Corn fritters 
Spinach 

*Yeast com bread 
or rolls 

*Strawberry ice 
cream 
*War cake 


OR 


Cream of corn soup 
*Cornmeal crisps 
Roast duck 
♦Hominy stuffing 
Apple sauce 
Mashed potatoes 
Celery 

Spinach 

*Yeast com bread 
or rolls 
* Chocolate ice cream 
Honey cake—maple 
filling 


OR 


PORTION 


APPROX. 

CALORIES 


X cup 
3 

i slice 

1 h. T. 

2 T. 

2 h. T. 
i slice 


2 h. T. 
i slice 


Y cup 
3 

i slice 

1 h. T. 

2 T. 

2 h. T. 

3 small 
stalks 

2 h. T. 

1 slice 

2 h. T. 
x slice 


Oranges 

1 

100 

Roast chicken 

1 slice 

200 

♦Rice stuffing 

1 h. T. 

35 

Spinach 

Hearts of lettuce 

2 h. T. 

1 small 

40 

♦French dressing 


(Wesson oil) 

serving 

100 

♦Yeast corn bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

Bavarian cream 

2 h. T. 

135 

Top milk 

X cup 

100 

♦Chocolate cake 

1 slice 

120 



1055 


150 

30 

200 

50 

100 

100 

40 

75 


200 

150 


1095 


150 

30 

200 

30 

100 

100 

10 

40 

75 

200 

130 

1065 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX 

CALORIE 

Strawberries 

4 h. T. 

40 

Powdered sugar 

1 t. 

25 

Cream (thin) 

X cup 

100 

Cornmeal mush 

2 h. T. 

80 

Cream (thin) 

X cup 

100 

Sugar (powdered) 



or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

♦Yeast com bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



585 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Fried eggs 

1 

100 

♦Buckwheat gems 

1 

130 

♦Orange marmalade 

1 T. 

100 



400 

OR 



Oranges 

1 

100 

Cornmeal mush 

2 h. T. 

80 

Top milk 

X cup 

100 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

I t. 

25 

♦Buckwheat gems 

I 

130 

♦Apricot butter 

i T. 

40 



540 






































Hpril 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Chicken gumbo 



Oranges 

1 large 

100 

Lattice potatoes 

2 h. T. 

75 

soup 

1 cup 

100 

Cora flakes 

3 h. T. 

45 

String beans 

2 h. T. 

40 

*Cheese relish 

i slice 

55 

Cream (thin) 

X cup 

100 

*Buckwheat gems 

i 

130 

Filet of beef 

1 filet 

200 

Sugar (powdered) 



Butter or 



* Mushroom sauce 

2 T. 

4 ° 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Roast potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

*Cheese and nut 



Stuffed eggplant 

2 h. T. 

50 

Hot milk 

X cup 

40 

salad 

av. h. 

225 

Beets 

2 h. T. 

50 

Sugar (loaf) 

i cube 

25 

*Commeal crisps 

3 

30 

Celery 

3 small 


*Yeast corn bread 

1 slice 

75 



— 


stalks 

10 

Butter or 





775 

Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 

OR 


— 

*Yeast corn bread 

1 slice 

75 







or rolls 





485 




Peach and sago 





—■ 

Salmi of duck 

av. h. 

200 

pudding 

2 h. T. 

150 




Hashed creamed 



Cream (thick) 

2 T. 

140 

For HEAVY 



potatoes 

2 h. T. 

xoo 




BREAKFAST, add 



Brussels sprouts 

2 h. T. 

30 



1000 




*Buckwheat gems 

i 

130 

OR 



Cream (thick) for 



*Prune butter 

i T. 

45 




coffee 

x T. 

70 

* Salad Interlachen 

av. h. 

185 




Finnan haddock 

av. h. 

160 

*Boston brown 



Chicken gumbo 



*Corn flour rolled 



bread and 



soup 

1 cup 

100 

oats biscuits 



nutmargarine 



*Cheese relish 

1 slice 

55 

(wheatless) 

X 

125 

sandwiches 

i triangle 

100 

Beef a la mode 

av. h. 

200 

Honey 

x T. 

100 



— 

Radishes 

3 

10 



— 



790 

Scalloped onions 

2 h. T. 

150 



455 

OR 


— 

String beans 

2 h. T. 

40 

OR 


-- 




Cold slaw 

2 h. T. 

70 







*Yeast com bread 

1 slice 

75 




Creamed chicken 

av. h. 

150 

or rolls 



Bananas 

1 

100 

with brown rice 

itfT. 

5 o 

Tapioca custard 



Oatmeal 

2 h. T. 

50 

Brussels sprouts 

2 h. T. 

30 

pudding 

2 h. T. 

200 

Top milk 

X cup 

100 

Com a la south- 



Cream (thin) 

X cup 

100 

Sugar 

1 t. 

25 

ern 

2 h. T. 

125 




Coffee 

1 cup 

0 

*Buckwheat gems 

i 

130 



1000 

Hot milk 

X cup 

40 

*Fruit butter 

i T. 

65 

OR 



Sugar 

I t. 

25 

Sliced bananas 

i 

100 




*Corn flour rolled 



Top milk 

X cup 

100 




oats biscuits 





— 

Cream of com soup 

1 cup 

200 

(wheatless) 

I 

125 



750 

Irish stew 

av. h. 

250 

*Fruit butter 

I T. 

65 



— 

*Commeal dumpling 

1 

140 







Celery 

3 small 




530 





stalks 

10 



— 




*Yeast com bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Coffee jelly 

X cup 

40 







*Cream sauce 

1 T. 

100 







*Soft molasses 









cookies 

2 

80 









1045 































Hpvil 14 


Vleats Milk 

Cream 

Butter 

Eggs 

Groceries 

?ish 


Vegetables 


Fruit 


Miscellaneous 



TUESDAY 


MEATLESS DAY 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

av. h. 

200 

Compote of fruit 

1 slice 


Stewed prunes 



(pineapple and 

pineapple 

50 


1 medium 

100 

cherries) 

X cup 

35 

Samp 

1 

100 

sugar 

1 1 . 

25 

Cream (thin) 



Roast guinea hen 

1 slice 

200 

Sugar (powdered) 



Bread sauce 

1 T. 

50 

or maple sugar 

1 

125 

Riced potatoes 

2 h. T. 

75 

Coffee 



Peas 

2 h. T. 

75 

Hot milk 

1 ball 

75 

Romaine salad 

av. h. 

10 

Sugar (loaf) 

4 h. T. 

40 

*French dressing 

1 T. 

65 

"Hominy bread 

1 t. 

25 

"Hominy bread 

1 slice 

75 

Butter or 

X cup 

100 

or rolls 



nutmargarine 

1 

35 

Bavarian cream 

2 h. T. 

135 




Cream (thin) 

X cup 

100 



800 

"Chocolate cake 

1 slice 

120 




OR 


1015 

For HEAVY 






BREAKFAST, add 



Compote of fruit, 




I 

200 

(oranges and 

X orange 

50 

Cream (thick) for 

2 T. 

50 

cherries) 

X cup 

35 

coffee 

2 h. T. 

75 

karo (white) 

1 T. 

30 

Soft cooked eggs 

3 small 


Sauted halibut 



"Corn bread 

stalks 

10 

steaks 

av. h. 

120 

"Orange marmalade 

2 

30 

"Hollandaise sauce 

2 T. 

130 




Scalloped potatoes 

2 h. T. 

100 




Asparagus 

5 stalks 

50 

OR 


T 

Sliced cucumbers 

av. h. 

15 


1 T 

ee 

with "French 





00 

dressing 

1 T. 

65 

Stewed dried apri- 

2 h. T. 

I2 5 

"Hominy bread 

1 slice 

75 

cots 

X cup 

100 

or rolls 



Samp 


_ 

Orange jelly 

X cup 

100 

Top milk 


770 

Cream sauce 

1 T. 

100 

Sugar 



"Cocoanut spice cake 

1 slice 

160 

Coffee 





— 

Hot milk 



OR 


1030 

Sugar 

2 h. T. 

200 




"Corn bread 



Boiled canned sal- 



"Prune butter 

2 h. T. 

65 

mon 

av. h. 

100 




Caper sauce 

2 T. 

75 


2 h. T. 

85 

Riced potatoes 

2 h. T. 

75 


2 h. T. 

40 

Scalloped onions 

2 h. T. 

150 




Sliced tomatoes 

X 

40 




with "French 




1 

125 

dressing (Wesson 




1 T. 

45 

oil) 

1 T. 

65 




"Yeast corn bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




"Fruit custard 

2 h. T. 

200 


2 h. T. 

115 

"Soft molasses 




X cup 

xoo 

cookies 

2 

80 



775 



1010 



LUNCHEON OR SUPPER 


Black bass sauted 
Boiled new pota¬ 
toes 

Stuffed tomatoes 
*Baking powder 
biscuits (wheat¬ 
less) 

Butter or 

nutmargarine 

Strawberries 

Sugar 

Cream (thin) 
*Almond cakes 


OR 


"White sauce 
Peas 
Celery 

Ripe olives 
"Baking powder 
biscuits (whea 
less) 

"Orange honey 
*Pineapple pu 
ding 

Cream (thin) 


OR 

Scrambled eggs 
with creamec 
carrots 

Scalloped Jerusa 
lem artichokes 
String beans 
"Baking powder 
biscuits (wheat¬ 
less) 

*Prune butter 
*Oatmeal (left 
over) molde< 
with gratec 
pineapple 
Top milk 


PORTION 


4 with 2 
T. juice 
2 h. T. 

X cup 

I t. 

I cup 
X cup 
i cube 
i slice 

i ball 


i T. 

i 

i slice 
i T. 


X cup 
2 h. T. 
X cup 
X t. 

I cup 
X cup 
I t. 
i slice 
i T. 


APPROX. 

CALORIE! 


200 

6o 

100 


25 

0 

40 

25 

75 

75 

6oo 


70 

75 

130 

100 


375 


200 

60 

100 

25 

o 

40 

25 

130 

45 

625 



























Hpril 15 


Vleats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 

Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Soft shell crabs 

i 

50 

Clam broth 

1 cup 

125 

Cherries 

Y\ cup 

75 

*Tartare sauce 

i T. 

100 

♦Boston brown bread 



Puffed rice 

3 h. T. 

30 

Potato balls 

5 balls 

100 

and nutmargarine 

i slice 

100 

Cream (thin) 

% cup 

100 

Spinach 

2 h. T. 

40 

Roast leg of lamb 

1 slice 

200 

Sugar (powdered) 



*Com bread 

x slice 

130 

Mint jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

Butter or 



Ripe olives 

2 

30 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

♦Macedoine salad 

av. h. 

185 

Carrots 

2 h. T. 

15 

Sugar (loaf) 

i cube 

25 

Bread and butter 



♦White sauce 

2 T. 

50 

♦Hominy bread 

1 slice 

75 

sandwiches 

x triangle 

100 

Squash 

2 h. T. 

25 

Butter or 





— 

♦Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



780 

or rolls 





’ 

OR 


— 

♦Frozen maple cus- 





445 




tard 

2 h. T. 

150 







♦Nut molasses bars 

1 

40 




Sauted filet of 






For HEAVY 



flounder 

av. h. 

200 



1010 

BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

Ripe olives 

2 

30 

Clam broth 

1 cup 

125 

Codfish balls 

1 

100 

*Com bread 

i slice 

130 

♦Boston brown bread 



♦Rice muffins 

1 

130 

Nutmargarine 

i ball 

75 

and nutmargarine 

1 slice 

100 

Honey 

1 T. 

100 

♦Fruit salad 

av. h. 

150 

♦Haricot of mutton 

av. h. 

325 




Bread and 



Stuffed potatoes 

1 medium 

100 



400 

nutmargarine 



Tomatoes, sauted in 



OR 



sandwiches 

i triangle 

100 

commeal and egg 

2 slices 

70 






— 

♦White sauce 

2 T. 

50 






770 

♦Hominy bread 

1 slice 

75 

♦Baked apples (karo) 

1 large 

200 

OR 



or rolls 



Honxiny 

2 h. T. 

60 




♦Strawberry short 



Top milk 

X cup 

100 




cake 

1 slice 

200 

Sugar 

1 t. 

25 

Scalloped fish 






Coffee 

1 cup 

0 

(left over) 

av. h. 

200 



1045 

Hot milk 

yi cup 

40 

Boiled potatoes 

i medium 

100 

OR 



Sugar 

1 t. 

25 

♦Corn bread 

i slice 

130 




♦Rice muffins 

1 

130 

Oleomargarine 

i ball 

75 




Honey 

1 T. 

100 

*Tomato and 



Boiled fowl 

av. h. 

200 




celery salad 

av. h. 

200 

Celery sauce 

2 T. 

50 



680 

♦Cottage cheese 



Currant jelly 

1 T. 

100 



. 

sandwiches 

i triangle 

100 

Mashed potatoes 

2 h. T. 

100 






— 

Spinach 

2 h. T. 

40 






805 

Hearts of lettuce 








— 

with *French 









dressing (Wesson 

1 small 








oil) 

serving 

100 







♦Hominy bread 

2 slices 

150 

' 






Oleomargarine 

1 ball 

75 







Cherry pie *(rice 









and barley flour 









pastry) 

1 slice 

200 









X015 


























Hpvil 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

C 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

:alories 

Roast squabs 

X 

300 

Cream of mushroom 



*Hominy stuffing 

1 h. T. 

30 

soup 

X cup 

150 

Peas 

2 h. T. 

75 

*Cornmeal crisps 

3 

30 

*Rice muffins 

1 

130 

Tenderloin steak 

av. h. 

200 

Butter or 



Bordelaise sauce 

1 T. 

100 

nutmargarine 

1 ball 

75 

Sauted potatoes 

2 h. T. 

75 

Spanish cream 

X cup 

5 o 

Asparagus 

5 stalks 

25 

Stewed cherries 

X cup 

50 

* White sauce 

2 T. 

50 

*Commeal hermits 

I 

50 

*Hominy bread 

1 slice 

75 




or rolls 





760 

*Cheese and nut 



OR 


— 

salad 

av. h. 

225 




*Boston brown bread 






and butter 

1 slice 

100 

*Peanut fondu 

av. h. 

170 




on toast 

1 slice 

75 



1030 

Celery 

3 small 


OR 




stalks 

10 




*Rice muffins 

X 

130 




*Apricot butter 

1 T. 

40 

Cream of corn soup 

X cup 

150 

Chocolate blanc- 



*Cornmeal crisps 

3 

30 

mange 

2 h. T. 

. 200 

Sirloin steak 

av. h. 

200 

*Custard sauce 

3 T. 

60 

*Tomato sauce 

2 T. 

40 

*Soft honey cake 

1 slice 

ii 5 

Fried potato balls 

5 balls 

100 



—— 

Asparagus 

5 stalks 

25 



800 

*Whdte sauce 

2 T. 

50 

OR 


— 

Corn a la southern 

2 h. T. 

125 




*Hominy bread 

1 slice 

75 




or rolls 



Scalloped chicken 

2 h. T. 

250 

*Banana salad 

X banana 

125 

Beets with 

2 h. T. 

25 

Bread and 



*White sauce 

2 T. 

50 

nutmargarine 



*Rice muffins 

1 

130 

sandwiches 

1 triangle 

100 

*Orange honey 

1 T. 

55 




*Hominy (left over) 





1020 

molded with 



OR 



raisins 

av. h. 

150 




Top milk 

X cup 

100 






— 

Cream of chicken 





760 

soup with rice 

1 cup 

200 



— 

Beefsteak pie* (oat- 






meal pastry) 

av. h. 

200 




Creamed onions 

2 h. T. 

75 




Peas 

2 h. T. 

75 




*Hominy bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




*Egg and potato 






salad 

av. h. 

245 




- 


1020 


BREAKFAST FOR NEXT 
DAY 


*Baked apples (karo) 
Oatmeal 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Hominy bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Shirred eggs 
French toast 
Maple sirup 


OR 


Oranges 

Oatmeal 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

*Hominy bread 
Honey 


PORTION 


1 large 

2 h. T. 
X cup 

i t. 

I cup 
X cup 
i cube 
i slice 

i ball 


i T. 
i egg 

1 slice 

2 T. 


2 h. T. 
X cup 
11. 

I cup 
X cup 

I t. 
i slice 
i T. 


APPROX. 

CALORIES 


200 

50 

100 


25 

o 

40 

25 

75 

75 

590 


70 

100 

150 

130 

450 


100 

50 

100 

25 

o 

40 

25 

75 

100 


5 i 5 






































Hpvil 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 





FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

• BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

yi omelet 

160 

Cherries 

X cup 

75 

Grapefruit (karo) 

yi large 

140 

with shrimps 

A cup 

50 

Boiled chicken hali- 



Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

50 

but 

av. h. 

150 

Cream (thin) 

X cup 

xoo 

Hashed browned 



Caper sauce 

2 T. 

75 

Sugar (powdered) 



potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Scalloped Jerusa- 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

lem artichokes 

2 h. T. 

85 

Scalloped onions 

2 h. T. 

150 

Hot milk 

A cup 

40 

*Hominy bread 

x slice 

75 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Orange honey 

1 T. 

55 

or rolls 



*Barley bread 

1 slice 

75 

*Spinach and egg 



Raspberry sherbet 

2 h. T. 

200 

Butter or 



salad 

av. h. 

145 

*Chocolate maple 



nutmargarine 

1 ball 

75 

*Cornmeal cheese 



cake 

1 slice 

160 



— 

sticks 

2 

100 






550 



— 



1025 



— 



795 

OR 






OR 






For HEAVY 









BREAKFAST, add 






Sliced oranges 

A orange 

50 




*Cheese croquettes 

2 small 

200 

and bananas 

A banana 

50 

Cream (thick) for 



*White sauce 

2 T. 

50 

(karo) 

1 T. 

30 

coffee 

1 T. 

70 

Potato chips 

6 chips 

75 

Baked bluefish 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Barley bread 

1 slice 

75 

Egg sauce 

2 T. 

75 

*Southern spoon 



Nutmargarine 

1 ball 

75 

Potato balls 

5 balls 

100 

corn bread 

2 h. T. 

100 

Tomatoes with 

1 

40 

Succotash 

2 h. T. 

100 

Butter or 



*Hollandaise 



Sliced cucumbers 

av. h. 

15 

nutmargarine 

1 ball 

75 

sauce 

2 T. 

130 

with*French 





— 

Bread and 



dressing 

1 T. 

65 



445 

nutmargarine 



*Barley bread 

1 slice 

75 

OR 


— 

sandwiches 

1 triangle 

100 

or rolls 








— 

Apricot and sago 








745 

pudding 

2 h. T. 

150 

Stewed prunes 

4 with 2 


OR 


— 

*Lemon sauce 

2 T. 

100 


T. juice 

200 







Rice (steamed) 

2 h. T. 

70 






1010 

Top milk 

A cup 

100 

*Baked split peas 

2 h. T. 

150 

OR 



Sugar 

I t. 

25 

*Cheese sauce 

2 T. 

80 




Coffee 

1 cup 

0 

Steamed cabbage 

2 h. T. 

50 




Hot milk 

A cup 

40 

*Barley bread 

1 slice 

75 

Baked grayfish 

av. h. 

200 

Sugar 

11 . 

25 

*Apricot butter 

1 T. 

40 

Egg sauce 

2 T. 

75 

*Barley bread 

1 slice 

75 

*Apple and nut 



Boiled potatoes 

1 medium 

100 

* Apricot butter 

1 T. 

40 

salad 

av. h. 

260 

Spinach 

2 h. T. 

40 



— 

Bread and 



*Barley bread 

2 slices 

150 



575 

oleomargarine 



Oleomargarine 

1 ball 

75 



— 

sandwiches 

1 triangle 

100 

*Jellied apples 

av. h. 

165 






— 

Top milk 

A cup 

100 






7:5 

* Spice cake 

1 slice 

150 









1055 
























Hptil 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 





SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


calories 

Baked live lobster 

V 2 lobster 

IOO 

Tomato soup (clear) 

1 cup 

100 

Bananas 

I 

IOO 

*Mustard sauce 

x T. 

75 

*Commeal crisps 

3 

30 

Hominy 

2 h. T.’ 

60 

*Corn bread 

i slice 

130 

Broiled filets of beef 

1 filet 

200 

Cream (thin) 

X cup 

IOO 

Butter or 


Currant jelly 

1 T. 

IOO 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Lyonnaise potatoes 

2 h. T. 

75 

or maple sugar 

I t. 

25 

*Compote of rice 



Peas 

2 h. T. 

75 

Coffee 

I cup 

0 

and cherries 

2 h. T. 

i 35 

Carrots 

2 h. T. 

15 

Hot milk 

X cup 

40 

Cream (thin) 

yi cup 

100 

*White sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

*Spice cake 

i slice 

150 

*Barley bread 

1 slice 

75 

*Barley bread 

1 slice 

75 


— 

or rolls 



Butter or 





765 

*Tomato and celery 



nutmargarine 

1 ball 

75 

OR 


—■ 

salad 

av. h. 

200 



— 




Bread and butter 





500 

Beefsteak pie 



sandwiches 

1 triangle 

IOO 



— 






For HEAVY 



* (oatmeal pas¬ 
try) 

av. h. 

200 

OR 


1020 



BREAKFAST, add 





Cauliflower au 









gratin 

2 h. T. 

80 




Cream (thick) for 



*Barley bread 

i slice 

75 

■ Tomato soup (clear) 

1 cup 

IOO 

coffee 

1 T. 

70 

*Fruit butter 

i T. 

65 

*Commeal crisps 

3 

30 

Buckwheat cakes 

3 

210 

Raspberries 

i cup 

90 

Boiled fowl 

av. h. 

200 

Maple sirup 

2 T. 

130 

Cream (thin) 

y cup 

100 

Celery sauce 

2 T. 

50 



— 

Sugar 

11. 

25 

Lyonnaise potatoes 

2 h. T. 

75 

OR 


410 

*Molasses nut 



Peas 

2 h. T. 

75 


— 

drop cookies 

i 

115 

Scalloped corn 

2 h. T. 

IOO 






*Barley bread 

1 slice 

75 






750 

or rolls 



Bananas 

1 

IOO 

OR 



* Orange and 



Hominy 

2 h. T. 

60 




pineapple salad 

av. h. 

210 

Top milk 

y cup 

IOO 




Bread and 



Sugar 

11. 

25 

Sauted codfish 
steaks 

Stuffed potatoes 

av. h. 
i medium 

120 

IOO 

nutmargarine 

sandwiches 

1 triangle 

IOO 

Coffee 

Hot milk 

Sugar 

1 cup 

y cup 

11. 

0 

40 

25 




Creamed corn 
*Barley bread 

2 h. T. 
i slice 

85 

75 

OR 


1015 

Fried commeal 
mush 

1 slice 

IOO 



*Fruit butter 

i T. 

65 




Maple sirup 

1 T. 

65 

Strawberries 

4 h. T. 

40 






— 

Sugar 

2 t. 

50 

*Turkish pilaf with 





515 

Top milk 

X cup 

IOO 

raw meat 

av. h. 

150 



— 

* Spice cake 

i slice 

150 

*Brown nut sauce 

2 T. 

no 



. 1 



Baked potatoes 

1 medium 

IOO 






785 

Oleomargarine 

1 ball 

75 







Cauliflower au 









gratin 

2 h. T. 

80 







String beans 

2 h. T. 

40 







*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Apple and nut salad 

av. h. 

260 









1040 




































Hpvil 10 


Meats 


I ' 

Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Eggs Waldorf 

av. h. 

250 

Cream of cauli- 



Strawberries 

4 h. T. 

40 

Asparagus 

5 stalks 

25 

flower soup 

A cup 

150 

Powdered sugar 

1 t. 

25 

♦French dressing 

i T. 

65 

Toast 

i slice 

75 

Cream (thin) 

X cup 

100 

*Barley bread 

i slice 

75 

Roast hindquarter 



Cornmeal mush 

2 h. T. 

80 

Butter or 



of lamb 

1 slice 

200 

Cream (thin) 

A cup 

100 

nutmargarine 

i ball 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 



Blanc-mange 

2 h. T. 

200 

Sweet potatoes 

2 h. T. 

125 

or maple sugar 

1 t. 

25 

Stewed strawber- 



Southern style 



Coffee 

1 cup 

0 

ries 

A CU P 

50 

Squash 

2 h. T. 

25 

Hot milk 

A cup 

40 

♦Oatmeal 



Ripe olives 

2 

30 

Sugar (loaf) 

i cube 

25 

macaroons 

i 

65 

♦Barley bread 

1 slice 

75 

♦Barley bread 

1 slice 

75 



— 

or rolls 



Butter or 





805 

Cup St. Jacques 

1 glass 

200 

nutmargarine 

1 ball 

75 

OR 


— 

♦Honey cake—maple 









filling 

1 slice 

130 



585 

Fowl in aspic 

av. h. 

200 



1015 




*Vegetable salad 

av. h. 

185 

OR 



For HEAVY 



♦Barley bread 

i slice 

75 




BREAKFAST, add 



Nutmargarine 

i ball 

75 







*Baked honey 



Cream of cauli- 



Cream (thick) for 



custard 

A cup 

150 

flower soup 

A cup 

150 

coffee 

1 T. 

70 

♦Oatmeal wafers 

i 

100 

Toast 

1 slice 

75 

Corned beef hash 

2 h. T. 

200 



— 

Roast leg of mutton 

1 slice 

200 

♦Quaker muffins 

1 

130 



785 

Mint sauce 

1 T. 

5 

Honey 

1 T. 

100 

OR 


— 

Roast potatoes 

1 medium 

100 



-- 




Squash 

2 h. T. 

25 



500 




Celery 

3 small 


OR 


— 

♦Boston roast 

i slice 

220 


stalks 

10 




♦Tomato sauce 

2 T. 

40 

Ripe olives 

2 

30 




Spinach 

2 h. T. 

40 

♦Barley bread • 

1 slice 

75 

♦Baked apples (karo) 

x large 

200 

♦Barley bread 

i slice 

75 

or rolls 



Cornmeal mush 

y.h.T t 

80 

Oleomargarine 

i ball 

75 

♦Strawberry ice 



Top milk 

A cup 

100 

Junket 

A cup 

100 

cream 

2 h. T. 

200 

Sugar 

11 . 

25 

Top milk 

A cu p 

xoo 

♦War cake 

1 slice 

150 

Coffee 

I cup 

0 

♦Cocoanut spice 






Hot milk 

A cup 

40 

cake 

i slice 

160 



1020 

Sugar 

I t. 

25 



— 

OR 



♦Quaker muffins 

I 

130 



810 




♦Orange marmalade 

• 

i T. 

XOO 




♦Ragout of mutton 

av. h. 

3 I 5 



700 




with *hominy balls 

3 balls 




. 




Scalloped potatoes 

2 h. T. 

TOO 


# 





Stewed tomatoes 

2 T. 

50 







Celery 

3 small 









stalks 

10 







♦Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Baked honey cus- 









tard 

A cup 

150 







♦Cocoanut spice cake 

1 slice 

160 









1010 




























Hpril 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

*Nut croquettes 

1 

165 

Cream of potato 



Oranges 

i large 

100 

*White sauce 

2 T. 

50 

soup 

y, cup 

150 

Corn flakes 

3 b. T. 

45 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

Cream (thin) 

y cup 

100 

Scalloped toma- 



Filet of sole (sauted) 

av. h. 

200 

Sugar (powdered) 



toes 

2 h. T. 

100 

*Tartare sauce 

1 T. 

100 

or maple sugar 

11. 

25 

*Quaker muffins 

1 

130 

Boiled new potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

Butter or 



Cauliflower 

2 h. T. 

40 

Hot milk 

l A cup 

40 

nutmargarine 

1 ball 

75 

Sliced cucumbers 

av. h. 

15 

Sugar (loaf) 

1 cube 

25 

*Deviled eggs 



*French dressing 

1 T. 

65 

*Barley bread 

1 slice 

75 

with cheese 

av. h. 

125 

*Barley bread 

1 slice 

75 

Butter or 



*Cornmeal crisps 

3 

30 

or rolls 



nutmargarine 

1 ball 

75 



— 

Omelet souffle (3 






OR 


750 

eggs) 

y omelet 

200 



485 





1000 







OR 



For HEAVY 



*Nut croquettes 

1 

165 




BREAKFAST, add 



Hashed browned 









potatoes 

2 h. T. 

75 

Cream of celery 



Cream (thick) for 



Lima beans 

2 h. T. 

100 

soup 

y cup 

150 

coffee 

1 T. 

70 

*Quaker muffins 

1 

130 

*Cheese relish 

1 slice 

55 

Codfish balls 

1 

100 

*Prune butter 

1 T. 

45 

Sauted flounder 

av. h. 

200 

*Potato flour and 



* Spinach and egg 



* Tart are sauce 

1 T. 

100 

barley muffins 

1 

100 

salad 

av. h. 

145 

Boiled new potatoes 

1 medium 

100 

Damson jam 

1 T. 

100 

*Cornmeal cheese 



Peas 

2 h. T. 

75 



— 

sticks 

2 

100 

Celery 

3 small 




370 



-- 


stalks 

10 

OR 


— 

- 


760 

*Barley bread 

x slice 

75 




OR 


— 

or rolls 









Cocoanut pudding 

2 h. T. 

210 

Oranges 

1 

100 




* Custard sauce 

3 T. 

60 

Oatmeal 

2 h. T. 

50 

Omelet (3 eggs) 

yi omelet 

160 




Top milk 

y cup 

100 

Jerusalem arti- 





1035 

Sugar 

11. 

25 

chokes 

2 h. T. 

25 

OR 



Coffee 

1 cup 

0 

*White sauce 

2 T. 

50 




Hot milk 

y cup 

40 

Lima beans 

2 h. T. 

100 




Sugar 

11. 

25 

^Quaker muffins 

1 

130 

*Baked salt fish 

2 h. T. 

145 

*Barley bread 

1 slice 

75 

*Prune butter 

1 T. 

45 

*Tomato sauce 

2 T. 

40 

Honey 

1 T. 

100 

*Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

2 h. T. 

100 



— 

Top milk 

y cup 

100 

Scalloped onions 

2 h. T. 

150 



5i5 



— 

Sliced tomatoes 

1 

40 

% 





760 

*French dressing 

1 T. 

65 






— 

(Wesson oil) 









*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Commeal (left over) 









molded with 









apricots 

av. h. 

145 







Top milk 

X cup 

100 









1010 































Hpril 21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Shrimp patties 



*Consomme (meat- 



Stewed prunes 

4 with 2 


* (oatmeal pas- 



less) 

1 cup 

250 


T. juice 

200 

try) 

i 

250 

*Cheese relish 

i slice 

55 

Samp 

2 h. T. 

60 

Potato balls 

5 balls 

100 

Roast gosling 

1 slice 

200 

Cream (thin) 

A cup 

100 

*Buckwheat bread 

i slice 

75 

Apple sauce 

2 T. 

100 

Sugar (powdered) 



Butter or 



Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Scalloped onions 

2 h. T. 

150 

Coffee 

1 cup 

0 

*Peach tapioca 

2 h. T. 

150 

*Buckwheat bread 

1 slice 

75 

Hot milk 

X cup 

40 

Cream (thin) 

Va cup 

100 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

Strawberry mousse 

2 h. T. 

200 

*Buckwheat bread 

1 slice 

75 



750 

*Oatmeal wafers 

1 

100 

Butter or 



OR 






nutmargarine 

1 ball 

75 






1030 



— 




OR 





600 

Scrambled eggs 

2 h. T. 

200 






—■ 

with creamed 









mushrooms 

2 h. T. 

90 

Grapefruit 

A 

125 

For HEAVY 



Asparagus 

5 stalks 

50 

*Cornmeal crisps 

3 

30 

BREAKFAST, add 



Ripe olives 

2 

30 

Baked mackerel 

av. h. 

200 




*Buckwheat bread 

i slice 

75 

Egg sauce 

2 T. 

75 

Cream (thick) for 



*Prune butter 

i T. 

45 

Riced potatoes 

2 h. T. 

75 

coffee 

1 T. 

70 

*Dried peaches 



Scalloped onions 

2 h. T. 

150 

Soft cooked eggs 

1 

75 

molded with 



Tomato salad with 



*Corn muffins 

1 

130 

rice 

2 h. T. 

135 

*mayonnaise 

av. h. 

150 

*Orange marmalade 

1 T. 

100 

Cream (thin) 

A cup 

100 

^Buckwheat bread 

1 slice 

75 



— 

* Almond cakes 

I 

35 

or rolls 





375 




Spanish cream 

2 h. T. 

50 

OR 





760 

Stewed straw- 






OR 


— 

berries 

A cup 

50 







*Almond cakes 

1 

35 

Stewed primes 

4 with 2 









T. juice 

200 

Egg timbales 

I 

150 



1015 

Samp 

2 h. T. 

60 

*Tomato sauce 

2 T. 

40 

OR 



Top milk 

A cup 

100 

Stewed carrots 

2 h. T. 

15 




Sugar 

x t. 

25 

*White sauce 

2 T. 

50 




Coffee 

x cup 

0 

String beans 

2 h. T. 

40 

Black bean soup 

1 cup 

200 

Hot milk 

A cup 

40 

Buckwheat bread 

i slice 

75 

Baked bluefish 

av. h. 

200 

Sugar 

I t. 

25 

*Prune butter 

i T. 

45 

Egg sauce 

2 T. 

75 

*Corn muffins 

I 

130 

Junket 

A cup 

100 

Stewed tomatoes 

2 T. 

50 

*Prune butter 

I T. 

45 

Top milk 

'A cup 

100 

Celery 

3 small 





*Oatmeal cookies 

I 

135 


stalks 

10 



625 




*Buckwheat bread 

2 slices 

15° 



- — 



750 

Oleomargarine 

1 ball 

75 






— 

*Jellied apples 

av. h. 

165 







*Oatmeal cookies 

X 

135 









1060 
































Hprit22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 

* 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Broiled chicken 

av. h. 

200 

Cream of asparagus 

Sauted potatoes 

2 h. T. 

75 

soup 

Cauliflower au 


*Cornmeal cheese 

gratin 

2 h. T. 

8 o 

sticks 

*Corn muffins 

i 

130 

Delmonico roast of 

*Prune butter 

i T. 

45 

beef 

Grapefruit salad 

av. h. 

135 

Horseradish sauce 

*Boston brown 


Sauted bananas 

bread and but- 



String beans 

ter sandwiches 

i triangle 

100 

*White sauce 



— 

*Buckwheat bread 

OR 


765 

or rolls 



Caramel custard 
*Chocolate fruit cake 


Tripe a la Creole 

av. h. 

200 


Mashed potatoes 
Cauliflower au 

2 h. T. 

100 

OR 

gratin 

2 h. T. 

80 


String beans 

2 h. T. 

40 

Cream of asparagus 

*Buckwheat bread 

i slice 

75 

soup 

Nutmargarine 

i ball 

75 

Toast" 

*Pineapple salad 
*Commeal crisps 

av. h. 

3 

150 

30 

Hamburg steaks 
* Mushroom sauce 



— 

Hashed browned 

OR 


750 

potatoes 

Jerusalem arti- 

Tripe Lycnnaise 



chokes 
*White sauce 

av. h. 

175 

Cold slaw 

Mashed potatoes 

2 h. T. 

100 

*Buckwheat bread 

*Com muffins 

i 

130 

or rolls 

Oleomargarine 

i ball 

75 

*Baked honey cus- 

*Beet and egg 


tard 

salad 

av. h. 

200 

*Lemon sauce 

*Cottage cheese 



*Cornmeal hermits 

sandwiches 

i triangle 

100 



780 

OR 




Beef loaf 
*Brown nut sauce 




Scalloped onions 
Cold slaw 




^Buckwheat bread 




Oleomargarine 
*Samp (left over) 




molded with 
chopped figs 




Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Cherries 

A cup 

75 

A cup 

150 

Minute tapioca 

2 h. T. 

60 



Cream (thin) 

A cup 

100 

2 

100 

Sugar (powdered) 





or maple sugar 

1 t. 

25 

1 slice 

200 

Coffee 

1 cup 

0 

1 T. 

45 

Hot milk 

A cup 

40 

A banana 

75 

Sugar (loaf) 

i cube 

25 

2 h. T. 

15 

*Buckwheat bread 

1 slice 

75 

2 T. 

50 

Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 

A cup 

150 



475 

1 slice 

175 





1035 

For HEAVY 





BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 

A cup 

150 

Fried halibut or 



i slice 

75 

creamed codfish 

av. h. 

120 

av. h. 

200 

*Baking powder 



2 T. 

40 

biscuits (wheat- 





less) 

1 

X25 

2 h. T. 

75 

Honey or brown 





sugar sirup 

x T. 

100 

2 h. T. 

25 



— 

2 T. 

50 



415 

2 h. T. 

70 

OR 



1 slice 

75 






Bananas 

1 

100 

A cup 

150 

Commeal mush 

2 h. T. 

80 

2 T. 

100 

Top milk 

A, cup 

100 

1 

50 

Sugar 

11. 

25 



Coffee 

1 cup 

0 


xo6o 

Hot milk 

A cup 

40 



Sugar 

I t. 

25 



*Baking powder 





biscuits (wheat- 



1 slice 

200 

less) 

X 

125 

2 T. 

no 

*Orange marmalade 

I T. 

100 

2 h. T. 

150 



__ 

2 h. T. 

70 



595 

2 slices 

150 




1 ball 

75 




av. h. 

155 




A, cup 

100 





1010 































Bpril 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


/ 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Cold sliced beef 

i slice 

150 

Clams 

6 

100 

*Baked apples (karo) 

1 large 

200 

French fried pota- 


^Boston brown bread 



Oatmeal 

2 h. T. 

50 

toes 

2 h. T. 

75 

and butter sand- 



Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

wiches 

1 triangle 

100 

Sugar (powdered) 

1 t. 


Hearts of lettuce 

i small 


Roast saddle of 



or maple sugar 

25 

*French dressing 

serving 

100 

mutton 

1 slice 

200 

Coffee 

1 cup 

0 

*Baking powder 


Mint sauce 

1 T. 

5 

Hot milk 

}i CU P 

40 

biscuits (wheat- 



Potato au gratin 

2 h. T. 

100 

Sugar (loaf) 

1 cube 

25 

less) 

i 

125 

Peas 

2 h. T. 

75 

*Buckwheat bread 

1 slice 

75 

*Orange honey 

i T. 

55 

*Buckwheat bread 

1 slice 

75 

Butter or 

1 ball 


* Strawberry ice 

2 h. T. 

100 

or rolls 



nutmargarine 

75 

*Pecan cakes 

i 

105 

Watercress salad 





- . 




with stoned ripe 





590 



750 

olives; *French 

av. h. 

60 



-- 

OR 


dressing 

Cream cheese balls 

1 T. 

65 

For HEAVY 







with English wal- 



BREAKFAST, add 



Creamed dried 

av. h. 

150 

nuts 

2 

150 




beef on toast 

x slice 

75 

Bread and butter 



Cream (thick) for 



Lyonnaise pota¬ 
toes 

2 h. T. 

sandwiches 

1 triangle 

100 

coffee 

Scrambled eggs 

1 T. 

2 h. T. 

70 

200 

75 




Spinach 

*Baking powder 

2 h. T. 

40 

OR 


1030 

Fried mush 

Maple sirup 

1 slice 

2 T. 

100 

130 






biscuits (wheat¬ 
less) 

i 

125 

Cream of potato 

yi cup 


OR 


500 

*Orange honey 

i T. 

55 

soup 

150 


— 

Caramel junket 

yi cup 

100 

*Boston brown bread 






Cream (thin) 

X cup 

100 

and nutmargarine 




1 large 


*Commeal hermits 

I 

50 

sandwiches 

1 triangle 

100 

*Baked apples (karo) 

200 




Roast shoulder of 


Oatmeal 

2 h. T. 

50 



770 

mutton 

av. h. 

200 

Top milk 

yi cup 

100 

OR 


— 

Currant jelly 

1 T. 

100 

Sugar 

I t. 

25 




Sauted bananas 

yi banana 

75 

Coffee 

I cup 

0 




String beans 

2 h. T. 

40 

Hot milk 

yi Cup 

40 

*Mock duck 

i slice 

200 

^Buckwheat bread 

1 slice 

75 

Sugar 

I t. 

25 

*Tomato sauce 

2 T. 

40 

or rolls 



*Buckwheat bread 

i slice 

75 

Brussels sprouts 

2 h. T. 

30 

*Grapefruit and 



*Fruit butter 

1 T. 

65 

Sauted apples 

3 slices 

75 

cherry salad 

av. h. 

160 



— 

*Baking powder 



Bread and 





580 

biscuits (wheat¬ 
less) 

*Fruit butter 

i 

i T. 

125 

65 

nutmargarine 

sandwiches 

1 triangle 

100 




OR 


1000 




*Cornmeal (left 

over) molded 



av. h. 
cup 

150 

100 

yi cup 
av. h. 

150 

250 




with grated 


pineapple 

Top milk 

Cream of pea soup 
Irish stew 



785 

*Cornmeal dumpling 

1 

140 






*Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







* Apple and nut salad 

av. h. 

260 









1025 






























Hpril 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cheese omelet 

X omelet 

250 

Cream of Spinach 



Grapefruit (karo) 

X large 

140 

Stewed celery 

2 h. T. 

15 

soup 

X cup 

125 

Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

50 

Toast 

I slice 

75 

Cream (thin) 

X cup 

IOO 

Ripe olives 

2 

30 

Planked shad 

av. h. 

200 

Sugar (powdered) 



*Rice bread 

i slice 

75 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Butter or 



Stuffed tomatoes 

1 

100 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Celery 

3 small 


Hot milk 

X cup 

40 

Lemon jelly 

cup 

100 


stalks 

10 

Sugar (loaf) 

i cube 

25 

*Custard sauce 

3 T. 

60 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Soft honey cake 

x slice 

”5 

or rolls 



Butter or 






Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 



770 

Stewed straw- 





-- 

OR 



berries 

X cup 

5 o 



550 




*War cake 

1 slice 

150 



' 

*Cheese and 





1020 

For HEAVY 



spinach roll 

i slice 

140 

OR 



BREAKFAST, add 



*White sauce 

2 T. 

50 







Tomato salad with 






Cream (thick) for 



*French dress- 



Cream of spinach 



coffee 

1 T. 

70 

ing 

av. h. 

115 

soup 

X cup 

125 

Stewed kidneys 

2 T. 

115 

*Rice bread 

i slice 

75 

Toast 

1 slice 

75 

*Barley rice muffins 

1 

130 

*Apricot butter 

i T. 

40 

Shad,sauted 

av. h. 

200 

*Orange marmalade 

1 T. 

IOO 

Chocolate blanc- 



Potato au gratin 

2 h. T. 

100 



— 

mange 

2 h. T. 

200 

Celery 

3 small 




415 

* Custard sauce 

3 T. 

60 


stalks 

10 

OR 


— 

*Pecan cakes 

i 

105 

Ripe olives 

2 

30 







Scalloped tomatoes 

2 h. T. 

100 






78 S 

*Rice bread 

1 slice 

75 

Oranges 

1 

IOO 

OR 



or rolls 



Rice (steamed) 

2 h. T. 

70 




*Cottage pudding 

av. h. 

200 

Top milk 

X cup 

IOO 




*Chocolate sauce 

2 T. 

90 

Sugar 

1 t. 

25 

*Nut croquettes 

i 

165 




Coffee 

1 cup 

0 

*Cheese sauce 

2 T. 

80 



1005 

Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

40 

OR 



Sugar 

11 . 

25 

*Rice bread 

i slice 

75 




*Barley rice muffins 

I 

130 

*Orange honey 

i T. 

55 




Honey 

i T. 

IOO 

*Stewed dried 



Boiled codfish 

av. h. 

i 75 



— 

peaches with 



*White sauce 

2 T. 

50 



" 590 

raisins 

av. h. 

145 

Riced potatoes 

2 h. T. 

75 



— 

Top milk 

X cup 

100 

Corn a la southern 

2 h. T. 

125 




*Indian meal 



Sliced tomatoes 

1 

40 




doughnuts 



*French dressing 






(cornmeal) 

I 

95 

(Wesson oil) 

x T. 

65 







*Rice bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 







*Apricot tapioca pud- 









ding 

2 h. T. 

150 







Top milk 

X cup 

100 









1005 
































Hpril 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Broiled shad roe 

av. h. 

150 

Grapefruit 

V* large 

125 

Bananas 

1 

100 

Hashed creamed 



Honey 

1 t. 

35 

Hominy 

2 h. T. 

60 

potatoes 

2 h. T. 

xoo 

Filet of beef 

1 slice 

200 

Cream (thin) 

X cup 

100 

String beans 

2 h. T. 

40 

^Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



Cabbage 

2 h. T. 

50 

Roast potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Corn a la southern 

2 h. T. 

125 

Coffee 

1 cup 

0 


stalks 

10 

Salted pecan nuts 

8 

80 

Hot milk 

X cup 

40 

*Rice bread 

i slice 

75 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



or rolls 



*Rice bread 

1 slice 

75 

nutmargarine 

i ball 

75 

Apple snow 

2 h. T. 

50 

Butter or 



Asparagus salad 

5 stalks 

25 

*Custard sauce 

3 T. 

60 

nutmargarine 

1 ball 

75 

*Hollandaise 



*Chocolate cake 

1 slice 

120 



— 

sauce 

2 T. 

130 






500 

*Commeal cheese 





1010 



— 

sticks 

2 

100 

OR 








— 




For HEAVY 





755 




BREAKFAST, add 



OR 



Grapefruit (karo) 

Y .large 

140 







Porterhouse steak 

av. h. 

200 

Cream (thick) for 






Bordelaise sauce 

1 T. 

100 

coffee 

1 T. 

70 

Broiled shad roe 

av. h. 

150 

Mashed potatoes 

2 h. T. 

100 

*Cornmeal and rice 



Hashed creamed 



Peas 

2 h. T. 

75 

waffles 

1 

235 

potatoes 

2 h. T. 

100 

Broiled mushrooms 

2 h. T. 

40 

Maple sirup 

2 T. 

130 

Ripe olives 

2 

30 

Carrots 

2 h. T. 

15 



— 

*Corn muffins 

I 

130 

*White sauce 

2 T. 

50 



435 

Nutmargarine 

i ball 

75 

Celery 

3 small 


OR 


— 

Artichokes 

i 

50 


stalks 

10 




*Hollandaise 



*Rice bread 

1 slice 

75 




sauce 

2 T. 

130 

or rolls 



Bananas 

1 

100 

*Commeal cheese 



Apple snow 

2 h. T. 

5 o 

Hominy 

2 h. T. 

60 

sticks 

2 

100 

*Custard sauce 

3 T. 

60 

Top milk 

y cup 

100 



— 

*Pecan cakes 

1 

105 

Sugar 

11. 

25 



765 




Coffee 

1 cup 

0 

OR 





1020 

Hot milk 

X cup 

40 




OR 



Sugar 

11. 

25 







French toast 

i slice 

150 

*Scalloped codfish 






Corn sirup 

1 T. 

55 

and rice (left 



Hamburg steaks 

av. h. 

200 




over) 

av. h. 

130 

*Brown nut sauce 

2 T. 

no 



555 

Boiled potatoes 

i medium 

100 

Hashed creamed 






*Rice bread 

i slice 

75 

potatoes 

2 h. T. 

100 




* Oleomargarine 

i ball 

75 

Cabbage au gratin 

2 h. T. 

90 




*Apple and date 



Carrots 

2 h. T. 

40 



* 

salad 

av. h. 

275 

*Rice bread 

2 slices 

150 




Bread and 



Oleomargarine 

1 ball 

75 




oleomargarine 



*Rice (left over) 






sandwiches 

i triangle 

100 

molded with 








— 

raisins 

av. h. 

145 






755 

Top milk 

X cup 

xoo 









1010 


























Hpril 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Eggs a la golden- 



Tomato soup (clear) 

x cup 

100 

Strawberries 

4 h. T. 

40 

rod 

av. h. 

300 

*Cheese relish 

i slice 

55 

Powdered sugar 

1 t. 

25 

Asparagus 

5 stalks 

50 

Roast capon 

1 slice 

200 

Cream (thin) 

X cup 

100 

Hashed browned 



*Boiled rice stuffing 

x h. T. 

35 

Commeal mush 

2 h. T. 

80 

potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

Cream (thin) 

X cup 

100 

Celery 

3 small 


Brussels sprouts 

2 h. T. 

30 

Sugar (powdered) 




stalks 

10 

Hearts of lettuce 

1 small 


or maple sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

*French dressing 

serving 

100 

Coffee 

1 cup 

0 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

Hot milk 

X cup 

40 

Caramel custard 

X cup 

150 

or rolls 



*Rice bread 

i slice 

75 

*Almond cakes 

i 

35 

*Chocolate ice cream 

2 h. T. 

200 

Butter or 






*Honey cake—but- 



nutmargarine 

1 ball 

75 



760 

terscotch filling 

1 slice 

130 



— 

OR 


— 






560 






1025 



— 




OR 






French lamb 






For HEAVY 



chops 

2 

200 




BREAKFAST, add 



Lattice potatoes 

2 h. T. 

75 

Tomato soup (clear) 

1 cup 

100 




*Tomato jelly 



*Cheese relish 

1 slice 

55 

Cream (thick) for 



salad 

av. h. 

130 

Roast chicken 

1 slice 

200 

coffee 

1 T. 

70 

*Rice bread 

i slice 

75 

*Boiled rice stuffing 

1 h. T. 

35 

Omelet (3 eeas) 

X omelet 

160 

* Cottage cheese 

2 T. 

40 

Stewed celery 

2 h. T. 

i 5 

*Buckwheat gems 

1 

130 

Caramel custard 

X cup 

150 

*White sauce 

2 T. 

50 

Strawberry jam 

1 T. 

100 

*Oatmeal wafers 

I 

100 

Creamed corn 

2 h. T. 

85 



-- 



— 

Lettuce with 

1 small 




460 



770 

*French dressing 

serving 

100 

OR 


— 

OR 


— 

*Rice bread 

1 slice 

75 







or rolls 









*Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



Scrambled eggs 

2 h. T. 

200 

*Honey cake—but- 



cots 

X cup 

200 

Scalloped pota- 



terscotch filling 

1 slice 

130 

Commeal mush 

2 h. T. 

80 

toes 

2 h. T. 

100 




Top milk 

X cup 

100 

Cauliflower 

2 h. T. 

40 



1045 

Sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

OR 


-- 

Coffee 

1 cup 

0 

Oleomargarine 

i ball 

75 




Hot milk 

X Cup 

40 

Junket 

X cup 

100 




Sugar 

1 t. 

25 

Top milk 

X cup 

no 

Cream of potato 



^Buckwheat gems 

1 

130 

*Oatmeal maca- 



soup 

1 cup 

200 

* Apricot butter 

1 T. 

40 

roons 

I 

65 

Fricassee of chicken 

av. h. 

200 







Brown rice 

iHT. 

50 



640 



755 

Hearts of lettuce 

1 small 




_. 




*French dressing 

serving 

100 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Prune jelly 

2 h. T. 

115 







* Custard sauce 

3 T. 

60 







*Molasses nut drop 









cookies 

1 

115 









1065 

































Hpril 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Curried capon 

av. h. 

150 

Chicken gumbo 

' 


Oranges 

1 large 

100 

with brown rice 

iK T. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

K cup 

100 

Spinach 

2 h. T. 

40 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Endive salad, ripe 



*Bearnaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

olives, with 

av. h. 

60 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

*Russian dress- 



Beets 

2 h. T. 

25 

Hot milk 

X cup 

40 

ing 

i T. 

100 

*White sauce 

2 T. • 

50 

Sugar (loaf) 

i cube 

25 

*Buckwheat gems 

i 

130 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Apricot butter 

i T. 

40 

or rolls 



Butter or 



*Prune brown 



*Fruit salad 

av. h. 

150 

nutmargarine 

1 ball 

75 

Betty 

2 h. T. 

150 

Cream cheese 

av. h. 

100 



— 

*Brown sugar 



Bread and butter 





485 

sauce 

2 T. 

40 

sandwiches 

1 triangle 

100 



— 



770 



1050 

For HEAVY 



OR 



OR 


— 

BREAKFAST, add 









Cream (thick) for 



Oranges 

i large 

100 

Chicken gumbo 



coffee 

1 T. 

70 

Chicken salad 

av. h. 

250 

soup 

1 cup 

100 

Fried eggs 

1 

100 

Ripe olives 

2 

30 

Toast 

1 slice 

75 

*Corn flour rolled 



*Buckwheat gems 

i 

130 

Lamb steaks 

av. h. 

200 

oats biscuits 



*Fruit butter 

i T. 

65 

Currant jelly 

1 T. 

100 

(wheatless) 

1 

125 

*Cherry tarts *(po- 



Potato chips 

6 large 

75 

Honey 

1 T. 

100 

tato pastry) 

i 

200 

Cabbage au gratin 

2 h. T. 

go 



— 



— 

Celery 

3 small 




395 



775 


stalks 

10 

OR 


— 

OR 



Ripe olives 

2 

30 







*Rice bread 

1 slice 

75 







or rolls 



*Baked apples (karo) 

1 large 

200 

Scalloped chicken 



*Orange salad 

av. h. 

200 

Oatmeal 

2 h. T. 

50 

(left over) 

2 h. T. 

250 

Bread and nutmar- 



Top milk 

A cup 

100 

Riced potatoes 

2 h. T. 

75 

garine sand- 



Sugar 

1 t. 

25 

Sauted parsnips 

2 halves 

60 

wiches 

x triangle 

100 

Coffee 

1 cup 

0 

*Buckwheat gems 

i 

130 




Hot milk 

A cup 

40 

*Prune butter 

i T. 

45 



1055 

Sugar 

I t. 

25 

Sliced oranges 

i large 

100 

OR 


— 

*Corn flour rolled 



*Soft honey cake 

i slice 

115 




oats biscuits 









(wheatless) 

I 

125 



775 

Creamed dried beef 

av. h. 

150 

*Prune butter 

I T. 

45 




on square of fried 









mush 

1 square 

100 



610 




Baked potatoes 

1 medium 

100 



-- 




Oleomargarine 

1 ball 

75 







Lima beans y 

2 h. T. 

100 







Corn pudding l 

2 h. T. 

100 







’'Rice bread 4 

2 slices 

150 







Oleomargarine 

1 ball 

75 







^Pineapple (canned) 









salad 

av. h. 

150 









1000 




























Hpi’il 28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Lobster a la New- 



Cream of celery soup 

y cup 

150 

Stewed prunes 

4 with 2 


burg 

2 h. T. 

130 

*Cornmeal cheese 




T. juice 

200 

on toast 

i slice 

75 

sticks 

2 

xoo 

Samp 

2 h. T. 

60 

*Baking powder 


Roast guinea hen 

1 slice 

200 

Cream (thin) 

X cu p 

100 

biscuits (wheat- 



Bread sauce 

1 T. 

50 

Sugar (powdered) 



less) 

i 

125 

Guava jelly 

x T. 

100 

or maple sugar 

I t. 

25 

Butter or 



Lattice potatoes 

2 h. T. 

75 

Coffee 

I cup 

0 

nutmargarine 

i ball 

75 

Jerusalem arti- 



Hot milk 

X cup 

40 

*Eee and potato 



chokes 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

salad 

av. h. 

245 

*White sauce 

2 T. 

50 

*Oatmeal bread 

1 slice 

75 

Bread and butter 


Celery 

3 small 


Butter or 



sandwiches 

i triangle 

100 

stalks 

10 

nutmargarine 

1 ball 

75 


— 

*Oatmeal bread 

1 slice 

75 



— 



750 

or rolls 




600 

OR 



Wine jelly 

x cup 

100 



— 




* Custard sauce 

3 T. 

60 




Broiled kingfish 

av. h. 

200 

*Almond cakes 

1 

35 

For HEAVY 
BREAKFAST, add 








Riced potatoes 
Spinach 

2 h. T. 

2 h. T. 

75 

40 

OR 


1030 

Cream (thick) for 








*Baking powder 



Cream of potato 



coffee 

1 T. 

70 

biscuits (wheat- 



soup 

y cup 

150 

Kippered herring 

av. h. 

150 

less) 

i 

125 

*Cornmeal cheese 



''Potato cornmeal 



Nutmargarine 

i ball 

75 

sticks 

2 

100 

muffins 

1 

130 

*Apple and celery 



Pigeon pot pie 

av. h. 

300 

Strawberry jam 

1 T. 

100 

salad 

av. h. 

160 

Scalloped Jerusa- 





—■ 

Bread and 



lem artichokes 

2 h. T. 

50 



450 

nutmargarine 



Celery 

3 small 

OR 


—• 

sandwiches 

i triangle 

100 


stalks 

10 





— 

Ripe olives 

2 

30 






775 

*Oatmeal bread 

1 slice 

75 

Oranges 

1 

100 

OR 



or rolls 



Samp 

2 h. T. 

60 




Fruit jelly 

2 h. T. 

125 

Top milk 

X cup 

100 




* Custard sauce 

3 T. 

60 

Sugar 

1 t. 

25 

Baked beans 

2 h. T. 

100 

*Oatmeal wafers 

1 

100 

Coffee 

1 cup 

0 

*Tomato sauce 

-> T 

40 




Hot milk 

X cup 

40 


OR 



Spinach 

Creamed corn 
*Baking powder 

2 h. T. 

2 h. T. 

40 

85 


1000 

Sugar 

*Potato cornmeal 

muffins 

I t. 

25 


Cream of chicken 
soup with rice 
(left over) 

Halibut steaks 
Stuffed potatoes 
String beans 

Lettuce with 
*French dressing 
*Oatmeal bread 



I 

130 

biscuits (wheat- 

*Fruitbutter 
*Tomato and 
celery salad 
*Cottage cheese 
sandwiches 

i 

i T. 

av. h. 

i triangle 

125 

65 

200 

100 

1 cup 
av. h. 

1 medium 

2 h. T. 

1 small 
serving 

2 slices 

200 

120 

100 

40 

100 

150 

*Fruit butter 

I T. 

65 

545 




Oleomargarine 

1 ball 

75 





V 

755 

*Oatmeal (left over) 









molded with ap¬ 
ricots 

av. h. 

120 







Top milk 

X cup 

100 









1005 


1 


























Hpril 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Kingfish meunier 

av. h. 

200 

Strawberries 

4 h. T. 

40 

Cherries 

X cup 

75 

Riced potatoes 

2 h. T. 

75 

Sugar (powdered) 

1 T. 

75 

Puffed rice 

3 h- T. 

30 

Stewed tomatoes 

2 T. 

5 o 

Boiled leg of mutton 

1 slice 

200 

Cream (thin) 

X cup 

100 

*Corn tread 

i slice 

130 

Caper sauce 

2 T. 

75 

Sugar (powdered) 



Butter or 



Stuffed potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Cauliflower au 



Coffee 

1 cup 

0 

Caramel junket 

x cup 

100 

gratin 

2 h. T. 

80 

Hot milk 

X cup 

40 

*Cocoanut spice 


% 

Radishes 

3 

10 

Sugar (loaf) 

i cube 

25 

cake 

i slice 

160 

*Oatmeal bread 

1 slice 

75 

Catmeal bread 

1 slice 

75 



— 

or rolls 



Butter or 





790 

Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 

OR 



Stewed cherries 

X cup 

50 







Chocolate fruit cake 

1 slice 

175 



445 

*Rice loaf 

av. h. 

145 



1015 




*Eggless sauce 

2 T. 

40 

OR 



For HEAVY 



Peas 

2 h. T. 

75 




BREAKFAST, add 



*Corn bread 

i slice 

130 







*Prune butter 

i T. 

45 

Strawberries 

4 h. T. 

40 

Cream (thick) for 



*Apple and nut 



Sugar (powdered) 

1 T. 

75 

coffee 

1 T. 

70 

salad 

av. h. 

260 

Boiled leg of mutton 

1 slice 

200 

Soft cooked eggs 

1 

75 

Bread and 



Caper sauce 

2 T. 

75 

*Rice muffins 

1 

130 

nutmargarine 



Stuffed potatoes 

1 medium 

100 

Honey 

1 T. 

100 

sandwiches 

i triangle 

100 

Scalloped tomatoes 

2 h. T. 

100 






— 

Cauliflower 

2 h. T. 

40 



375 



795 

Catmeal bread 

1 slice 

75 

OR 


-- 

OR 



or rolls 









Omelet souffle (3 









eggs) 

y omelet 

200 

Stewed prunes 

4 with 2 


Broiled perch 

av. h. 

200 

Preserved cherries 

1 T. 

100 


T. juice 

200 

Boiled potatoes 

i medium 

100 



— 

Hominy 

2 h. T. 

60 

Creamed onions 

2 h. T. 

75 



1005 

Top milk 

X cup 

100 

*Corn bread 

i slice 

130 

OR 


— 

Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

Sliced oranges 

i 

100 




Hot milk 

X cup 

40 

Children’s 



Roast shoulder of 



Sugar 

1 t. 

25 

cookies 

i 

80 

lamb 

av. h. 

200 

*Rice muffins 

1 

130 



— 

Roast potatoes 

x medium 

100 

Crange honey 

x T. 

55 



760 

Carrots 

2 h. T. 

15 



-- 



-- 

*White sauce 

2 T. 

50 



635 




Peas 

2 h. T. 

75 



— 




Sliced tomatoes 

1 

40 







with *French 









dressing (Wesson 









oil) 

1 T. 

65 







Catmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Poor man’s pudding 

av. h. 

150 







Top milk 

X cup 

xoo 









1020 

































Hpril 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


IbousebolJ) Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 




(Broccr^ Xiet 


Alcohol 

Cocoa 

Ammonia 

Cocoanut 

Anchovies in oil 

Coffee 

Anchovy paste 

Colorings 
Condensed milk 

Baking powder 

Cord 

Barley 

Cornstarch 

Beans 

Cotto 

Black 

Cottolene 

Kidney 

Cottonseed oil 

Lima 

Cream of tartar 

Pea 

Crisco 

Soy 

Crystallose 

Biscuits and crackers 

Blue 

Currants 


Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Commeal 
Hominy 
Minute tapioca 
Oatmeal 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 

Cornmeal 

Oatmeal 

Potato 

Rice 

Rye 

Wheat 

Whole wheat 


Puffed rice 
Quaker oats 
Samp 

Cheese \ 

American 

Cottage 

Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 

. Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (com oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 

Oleomargarine 

Olives 

Green 

Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 


Yeast 


flOarfcet %\9t 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 

Crabs Kingfish 

Flounder Lobsters 

Green turtle Mackerel 

Haddock Spanish 

Halibut Snapping 

Oysters 

Perch 

Pompano 

Red snapper 
Salmon 

Scallops Shad roe 

Scrod Shrimps 

Sea bass Smelts 

Sea trout Terrapin 

Shad Trout 

Turbot 

Weakfish 

Whitefish 

Whitebait 

Whiting 



BEEF 



Chopped beef 
Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 

Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

\ 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 
Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 

*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 



'ALORIES 


Broiled squabs 

I 

300 

Mutton broth with 

Currant jelly 

I t. 

35 

barley 

String beans 
Celery 

2 h. T. 

3 small 

40 

*Cornmeal cheese 
sticks 

stalks 

IO 

Porterhouse steak 

*Rice muffins 

i 

130 

*Figaro sauce 

Butter or 



Roast potatoes 

nutmargarine 

i ball 

75 

Brussels sprouts 

Cherry tarts 



*Oatmeal bread 

* (quick barley 

i 

200 

or rolls 

flour pastry) 


— 

Tapioca custard 


790 

pudding 




Cream (thick) 

OR 



OR 

Mutton hashed 

av. h. 

150 


with poached 
eggs 

i egg 

75 

Mutton broth with 

on toast 

i slice 

75 

rice 

Lattice potatoes 

2 h. T. 

75 

*Cornmeal cheese 

Celery 

3 small 


sticks 

stalks 

10 

Delmonico steak 

*Rice muffins 

i 

130 

*Beamaise sauce 

*Orange honey 

x T. 

55 

Sauted bananas 

Apple and sago 



String beans 

pudding 

2 h. T. 

150 

Celery 

* Custard sauce 

3 T. 

60 




— 

*Oatmeal bread 



780 

or rolls 

OR 


— 

Pineapple sherbet 
*Molasses nut drop 




cookies 

*Cottage pie (left 




over) 

av. h. 

300 

OR 

Sauted eggplant 

i slice 

30 

*Rice muffins 

i 

130 


* Apricot butter 
*Hominy(left over) 

i T. 

40 

Corned beef 

molded with 



* Mustard sauce 

primes 

av. h. 

190 

Boiled potatoes 

Top milk 

A, cup 

IOO 

Mashed yellow tur- 


-- 

nips 



790 

Scalloped tomatoes 




Cold slaw 
*Oatmeal bread 


Oleomargarine 
*Date pudding 
*Lemon sauce 


PORTION 


1 cup 

2 

av. h. 
i T. 

1 medium 

2 h. T. 
i slice 


2 h. T. 
2 T. 


1 cup 

2 

av. h. 

1 T. 

A banana 

2 h. T. 

3 small 
stalks 

1 slice 

2 h. T. 

i 


i slice 
i T. 

1 medium 

2 h. T. 

2 h. T. 

2 h. T. 

2 slices 
x ball 

2 h. T. 

2 T. 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 


*Baked apples (karo) 

i large 

200 

IOO 

Oatmeal 

2 h. T. 

50 


Cream (thin) 

A cup 

IOO 

IOO 

Sugar (powdered) 



200 

or maple sugar 

1 t. 

25 

85 

Coffee 

1 cup 

0 

IOO 

Hot milk 

A cup 

40 

30 

Sugar (loaf) 

i cube 

25 

75 

* Oatmeal bread 

1 slice 

75 


Butter or 




nutmargarine 

1 ball 

75 

200 



— 

140 



590 

1030 





For HEAVY 




BREAKFAST, add 




Cream (thick) for 



IOO 

coffee 

1 T. 

70 


Shirred eggs 

1 

IOO 

IOO 

French toast 

1 slice 

150 

200 

Maple sirup 

2 T. 

130 

IOO 



■ - 

75 

. 


450 

40 

OR 


■ 

10 




75 

Bananas 

1 

IOO 


Oatmeal 

2 h. T. 

50 

200 

Top milk 

cup 

IOO 


Sugar 

1 t. 

25 

115 

Coffee 

1 cup 

0 


Hot milk 

x cup 

40 

1015 

Sugar 

I t. 

25 


*Oatmeal bread 

i slice 

75 


*Orange marmalade 

1 T. 

IOO 

200 



515 

75 



- . 

IOO 




50 




IOO 




70 




150 





IOO 

IOO 


1020 













































flDa\> l 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Soft shelled crabs 

i 

50 

Cream of pea soup 

X c up 

150 

Grapefruit (karo) 

>2 large 

140 

*Tartare sauce 

i T. 

100 

"Cheese relish 

1 slice 

55 

Rice (steamed) 

2 h. T. 

70 

Mashed potatoes 

2 h. T. 

100 

Spanish mackerel 



Cream (thin) 

X cup 

100 

* Oatmeal bread 

i slice 

75 

(sauted) 

av. h. 

200 

Sugar (powdered) 



Butter or 



Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

"Vegetable salad 

av. h. 

i 85 

"French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

Cream cheese 

av. h. 

100 

"Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Bread and butter 



or rolls 



"Potato bread 

1 slice 

75 

sandwiches 

i triangle 

100 

Strawberry sherbet 

2 h. T. 

200 

Butter or 





— 

"Chocolate maple 



nutmargarine 

1 ball 

75 



785 

cake 

1 slice 

160 



— 

OR 








550 






1045 



— 




OR 






Shrimps a la 






For HEAVY 



Newburg 

av. h. 

130 




BREAKFAST, add 



on toast 

i slice 

75 

Cream of pea soup 

X cup 

150 




Lyonnaise pota- 



"Cheese relish 

1 slice 

55 

Cream (thick) for 



toes 

2 h. T. 

75 

Baked haddock 

av. h. 

200 

coffee 

1 T. 

70 

Celery 

3 small 


"Tomato sauce 

2 T. 

40 

Codfish balls 

1 

100 


stalks 

10 

Potato balls 

5 balls 

100 

"Southern spoon 



Ripe olives 

2 

30 

Spinach with 

2 h. T. 

40 

corn bread 

2 h. T. 

100 

*Potato bread 

i slice 

75 

hard boiled eggs 

X egg 

20 

Butter or 



Nutmargarine 

i ball 

75 

Sliced cucumbers 

av. h. 

15 

nutmargarine 

1 ball 

75 

"Vegetable salad 

av. h. 

185 

"French dressing 

1 T. 

65 




Bread and 



"Potato bread 

1 slice 

75 



345 

nutmargarine 



or rolls 



OR 



sandwiches 

i triangle 

100 

"Orange tapioca 








— 

pudding 

2 h. T. 

150 






755 

"Lemon sauce 

2 T. 

100 

"Baked apples (karo) 

1 large 

200 

OR 


-—■ 




Rice (steamed) 

2 h. T. 

70 






1010 

Top milk 

X cup 

100 




OR 


— 

Sugar 

1 t. 

25 

"Rice hash 

av. h. 

ii 5 




Coffee 

1 cup 

0 

*Brown nut sauce 

2 T. 

no 




Hot milk 

X cup 

40 

String beans 

2 h. T. 

40 

Baked haddock 

av. h. 

200 

Sugar 

I t. 

25 

Cabbage au 



Egg sauce 

2 T. 

75 

"Potato bread 

i slice 

75 

gratin 

2 h. T. 

90 

Riced potatoes 

2 h. T. 

75 

"Fruit butter 

1 T. 

65 

"Potato bread 

i slice 

75 

Scalloped onions 

2 h. T. 

150 




*Fruit butter 

i T. 

65 

Sauted apples 

3 slices 

75 



600 

French toast 

i slice 

150 

"Potato bread 

2 slices 

150 



— 

Maple sirup 

2 T. 

130 

Oleomargarine 

1 ball 

75 






— 

"Norwegian prune 








775 

pudding 

2 h. T. 

100 






— 

"Lemon sauce 

2 T. 

100 









1000 

■ 






























2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 


PORTION 


APPROX. 

CALORIES 


DINNER 


Sauted porgies 
Potato cakes 
Carrots 
*White sauce 
*Potato bread 
Butter or 

nutmargarine 
Creamy rice pud¬ 
ding 

Cream (thin) 


av. h. 

1 

2 h. T. 
2 T. 

i slice 

1 baU 

2 h. T. 

A cup 


200 

50 

15 

50 

75 

75 

200 

IOO 

765 


Clam broth 
Toast 

Crown roast of lamb 
Mint jelly 
Roast potatoes 
Stewed celery 
*White sauce 
*Potato bread 
or rolls 

*Cheese salad 
Bread and butter 
sandwiches 


OR 


*Yellow soy bean 
timbales 
Cabbage au 
gratin 
Celery 

*Potato bread 
*Apricot butter 
Creamy rice pud¬ 
ding 

Cream (thin) 


2 h. T. 

3 small 
stalks 

x slice 

1 T. 

2 h. T. 
A cup 


OR 


OR 


250 

90 

10 

75 

40 

200 

100 

765 


Clam broth 
Toast 

*Ragout of mutton 
with *hominy balls 
Sauted eggplant 
Peas 

*Potato bread 
or rolls 

^Pineapple and 
grapefruit salad 
Bread and 
nutmargarine 
sandwiches 


Corned beef hash 
(left over) 

Lima beans 
Cold slaw 
*Potato bread 
*Prune butter 
*Rice (left over) 
molded with 
dates 
Top milk 


2 h. T. 
2 h. T. 
2 h. T. 
1 slice 
1 T. 


av. h. 
A cup 


IOO 

IOO 

70 

75 

45 


160 

IOO 

750 


OR 


Chicken pot pie 
* (potato pastry) 
Peas 

Corn a la southern 
*Potato bread 
Oleomargarine 
* Apple and date 
salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

I cup 

125 

Bananas 

I 

IOO 

i slice 

75 

Hominy 

2 h. T. 

60 

av. h. 

200 

Cream (thin) 

A cup 

IOO 

1 T. 

IOO 

Sugar (powdered) 



1 medium 

IOO 

or maple sugar 

1 t. 

25 

2 h. T. 

15 

Coffee 

1 cup 

0 

2 T. 

50 

Hot milk 

X cup 

40 

1 slice 

75 

Sugar (loaf) 

i cube 

25 



*Potato bread 

1 slice 

75 

av. h. 

175 

Butter or 





nutmargarine 

1 ball 

75 

1 triangle 

IOO 



500 


1015 






For HEAVY 





BREAKFAST, add 



1 cup 

125 




1 slice 

75 

Cream (thick) for 



1 slice 

315 

coffee 

1 T. 

70 

3 balls 


Buckwheat cakes 

3 small 

210 

2 slices 

60 

Maple sirup 

2 T. 

130 

2 h. T. 

75 



- - 

1 slice 

75 



410 



OR 


— 

av. h. 

185 






Oranges 

1 

IOO 



Hominy 

2 h. T. 

60 

1 triangle 

IOO 

Top milk 

A, cup 

IOO 



Sugar 

1 t. 

25 


1010 

Coffee 

1 cup 

0 



Hot milk 

A* cup 

40 



Sugar 

I t. 

25 



Fried commeal 





mush 

i slice 

IOO 

av. h. 

300 

Maple sirup 

1 T. 

65 

2 h. T. 

75 



— 

2 h. T. 

125 



515 

2 slices 

150 



— 

1 ball 

75 




av. h. 

275 





1000 






































3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Cherries 

A cup 

75 

Strawberries 

4 h. T. 

40 

Potato chips 

6 large 

75 

Roast beef 

1 slice 

200 

Powdered sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 

’"Mushroom sauce 

2 T. 

40 

Cream (thin) 

A cup 

IOO 

Lettuce with 

1 small 


Riced potatoes 

2 h. T. 

75 

Commeal mush 

2 h. T. 

80 

*French dressing 

serving 

100 

Celery 

3 small 


Cream (thin) 

A, cup 

IOO 

*Potato bread 

1 slice 

75 


stalks 

10 

Sugar (powdered) 



Butter or 



Ripe olives 

2 

30 

or maple sugar 

I t. 

25 

nutmargarine 

1 ball 

75 

Peas 

2 h. T. 

75 

Coffee 

I cup 

0 

*Coffee jelly 

'A tup 

40 

Cauliflower 

2 h. T. 

40 

Hot milk 

A cup 

40 

*Soft custard sauce 

3 T. 

60 

’"Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Pecan cakes 

1 

105 

or rolls 



*Potato bread 

1 slice 

75 


« 


Strawberry parfait 

1 small 


Butter or 





770 


glass 

250 

nutmargarine 

1 ball 

75 

OR 


— 

*Honey cake— 









Marshmallow 





585 




filling 

1 slice 

130 




Broiled squabs 

1 

300 







Scalloped pota- 





1000 

For HEAVY 



toes 

2 h. T. 

100 

OR 



BREAKFAST, add 



Celery 

3 small 









stalks 

10 




Cream (thick) for 



Ripe olives 

2 

30 

Cherries 

A cup 

75 

coffee 

1 T. 

70 

*Potato bread 

1 slice 

75 

Roast beef 

1 slice 

200 

Eggs poached 

1 

75 

Nutmargarine 

1 ball 

75 

Horseradish sauce 

1 T. 

45 

on toast 

1 slice 

75 

Coffee custard 

A cup 

150 

Mashed potatoes 

2 h. T. 

xoo 

*Quaker muffins 

1 

130 

*Brown sugar 



Corn pudding 

2 h. T. 

IOO 

Honey 

1 T. 

IOO 

sauce 

1 T. 

20 

Tomato salad with 





— 



— 

*French dressing 

av. h. 

115 



450 



760 

*Potato bread 

1 slice 

75 

OR 



OR 


— 

or rolls 









*Caramel ice cream 

2 h. T. 

200 







*Chocolate cake 

1 slice 

120 

Bananas 

1 

IOO 

Omelet (3 eggs) 

A omelet 

160 




Cornmeal mush 

2 h. T. 

80 

Mashed potatoes 

2 h. T. 

100 



1030 

Top milk 

At cup 

IOO 

Stewed parsnips 

2 h. T. 

35 

OR 



Sugar 

I t. 

25 

*White sauce 

2 T. 

50 




Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 




Hot milk 

A cup 

40 

*Potato bread 

1 slice 

75 

Beef 4 la mode 

av. h. 

200 

Sugar 

11 . 

25 

*Orange honey 

1 T. 

55 

Lyonnaise potatoes 

2 h. T. 

75 

“"Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Cauliflower au 



*Orange honey 

1 T. 

55 

*War cake 

1 slice 

150 

gratin 

2 h. T. 

80 







Ripe olives 

2 

30 



555 



765 

*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apple and sago pud- 









ding 

2 h. T. 

150 







Top milk 

cup 

IOO 






- 

*War cake 

1 slice 

150 









1010 



• 

































4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Tripe a la creole 

av. h. 

200 

*Julienne soup 



Oranges 

i large 

100 

French fried pota- 



(meatless) 

1 cup 

75 

Cornflakes 

3 h. T. 

45 

toes 

2 h. T. 

75 

*Cheese relish 

i slice 

55 

Cream (thin) 

Y cup 

100 

String beans 

2 h. T. 

40 

Mutton chops 

2 

200 

Sugar (powdered) 



^Quaker muffins 

i 

130 

Currant jelly 

x T. 

100 

or maple sugar 

11. 

25 

* Apricot butter 

i T. 

40 

Boiled new potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

Cocoanut pudding 

2 h. T. 

210 

Asparagus 

5 stalks 

25 

Hot milk 

X cup 

40 

*Maple sauce 

i T. 

60 

*White sauce 

2 T. 

5 o 

Sugar (loaf) 

i cube 

25 



.— 

*Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 



755 

or rolls 



Butter or 



OR 


— 

*Orange and pine- 



nutmargarine 

1 ball 

75 




apple salad 

av. h. 

210 



— 




Bread and butter 





485 

Cold roast beef 

i slice 

150 

sandwiches 

1 triangle 

!50 




Cold slaw 

2 h. T. 

70 







*Quaker muffins 

i 

130 



1040 

For HEAVY 



Nutmargarine 

i ball 

75 

OR 



BREAKFAST, add 



*Jelbed apples 

av. h. 

165 







Cream (thin) 

Y cup 

100 




Cream (thick) for 



*Chocolate cake 

i slice 

120 

* Julienne soup 



coffee 

x T. 

70 


* 

— 

(meatless) 

1 cup x 

75 

Fried smelts 

av. h. 

200 



810 

*Cheese rebsh 

1 slice 

55 

*Popovers 

1 

100 

OR 


— 

Fricassee of chicken 

av. h. 

200 

Peach marmalade 

x T. 

100 




Riced potatoes 

2 h. T. 

75 



— 




Asparagus 

5 stalks 

50 



470 

Broiled salt 



Corn fritters 

i 

100 

OR 



mackerel 

av. h. 

150 

^Potato bread 

1 slice 

75 




Boiled potatoes 

i medium 

100 

or rolls 






String beans 

2 h. T. 

40 

*Orange salad 

av. h. 

200 

Stewed dried apri- 



* Quaker muffins 

I 

130 

Cream cheese 

av. h. 

100 

cots 

Y cup 

200 

Oleomargarine 

i ball 

75 

Bread and 



Oatmeal 

2 h. T. 

50 

*Baked apples 



nutmargarine 



Top milk 

Y cup 

100 

(karo) 

i large 

200 

sandwiches 

1 triangle 

100 

Sugar 

11: 

25 

Top milk 

Ya cup 

100 




Coffee 

1 cup 

0 



— 



1030 

Hot milk 

cup 

40 



795 

UK 



Sugar 

I t. 

25 



— 




^Potato bread 

i slice 

75 




*Turkish pilaf with 



* Apricot butter 

1 T. 

40 




cooked meat(left 









over) 

av. h. 

125 



555 




*Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 







Oleomargarine 

x ball 

75 







Lima beans . 

2 h. T. 

100 







Scalloped onions 

2 h. T. 

150 







^Potato bread 

2 slices 

150 




• 



Oleomargarine 

1 ball 

75 

• 






*Tomato jelly salad 









with *Mayon- 









naise (Wesson 









oil) 

av. h. 

130 









1015 

































5 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Crab meat 

2 h. T. 

105 

Broiled mushrooms 

2 h. T. 

40 

Stewed prunes 

4 with 2 


creamed on toast 

i slice 

75 

on toast 

1 slice 

75 


T. juice 

200 

Mashed potatoes 

2 h. T. 

IOO 

Chicken a la Mary- 



Samp 

2 h. T. 

60 

Peas 

2 h. T. 

75 

land 

av. h. 

250 

Cream (thin) 

X cup 

IOO 

Potato bread 

i slice 

75 

Potato balls 

5 balls 

IOO 

Sugar (powdered) 



Butter or 



Stuffed tomatoes 

1 

IOO 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Com fritters 

1 

IOO 

Coffee 

1 cup 

0 

*Grapefruit and 



*Rice bread with 

1 slice 

75 

Hot milk 

A cup 

40 

cherry salad 

av. h. 

160 

raisins or rolls 



Sugar (loaf) 

1 cube 

25 

Bread and butter 



*Peach pudding 

2 h. T. 

200 

*Rice bread with 



sandwiches 

x triangle 

IOO 

*Foamy sauce 

1 T. 

65 

raisins 

1 slice 

75 












765 

AT) 


1005 

iJ LA l LL/1 \J A 

nutmargarine 

1 ball 

75 

UK 


1 ■ 

UK 









t 





600 

*Samp baked with 



Cream of mush- 






cheese 

av. h. 

200 

room soup 

K cup 

150 

For HEAVY 



* Pimento sauce 

2 T. 

50 

*Cornmeal crisps 

2 

30 

BREAKFAST, add 



Carrots 

2 h. T. 

15 

Boiled codfish 

av. h. 

175 




*White sauce 

2 T. 

50 

Caper sauce 

2 T. 

75 

Cream (thick) for 



Spinach 

2h. T. 

40 

Potato balls 

5 balls 

IOO 

coffee 

1 T. 

70 

*Rice bread with 



Stuffed tomatoes 

1 

IOO 

Scrambled eggs 

2 h. T. 

200 

raisins 

i slice 

75 

Cold slaw 

2 h. T. 

70 

*Corn muffins 

1 

130 

* Apricot butter 

i T. 

40 

*Rice bread with 

1 slice 

75 

Honey 

1 T. 

too 

*Tomato and 



raisins or rolls 





— 

asparagus salad 

av. h. 

215 

Pineapple pudding 

2 h. T. 

125 



500 

^Boston brown 



Cream (thin) 

A\ cup 

IOO 

OR 


— 

bread and 









nutmargarine 

i slice 

IOO 



1000 






— 

OR 



*Baked apples (karo) 

1 large 

200 



785 




Samp 

2 h. T. 

60 

OR 






Top milk 

A cup 

IOO 




Molded fish 

av. h. 

200 

Sugar 

1 t. 

25 

4 



Egg sauce 

2 T. 

75 

Coffee 

1 cup 

0 

*Cheese croquettes 

2 small 

200 

Boiled potatoes 

1 medium 

IOO 

Hot milk 

cup 

40 

*Tomato sauce 

2 T. 

40 

^Scalloped corn 

2 h. T. 

IOO 

Sugar 

11. 

25 

Riced potatoes 

2 h. T. 

75 

Sliced tomatoes 

1 

40 

*Corn muffins 

I 

130 

Spinach 

2 h. T. 

40 

*French dressing 



*Fruit butter 

i T. 

65 

*Rice bread with 



(Wesson oil) 

1 T. 

65 



— 

raisins 

i slice 

75 

*Rice bread with 





645 

*Fruit butter 

i T. 

65 

raisins 

2 slices 

150 



— 

* Vegetable salad 

av. h. 

185 

Oleomargarine 

1 ball 

75 




Bread and 



*Prune brown Betty 

2 h. T. 

150 




oleomargarine 



Top milk 

A cup 

IOO 




sandwiches 

i triangle 

IOO 









— 



1055 






780 











































6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 


Chicken 
croquettes 
*White sauce 
Sauted potatoes 
Stuffed eggplant 
*Rice bread with 
raisins 

* Apricot butter 

* Apple and date 

salad 

*Cornmeal crisps 


OR 


*Scalloped codfish 
and rice 

*Brown nut sauce 
Sauted eggplant 
String beans 
*Corn muffins 
Nutmargarine 
*Vegetable aspic 
salad 
Bread and 
nutmargarine 
sandwiches 


OR 


Broiled butterfish 
Scalloped pota¬ 
toes 

Stewed tomatoes 
*Corn muffins 
Oleomargarine 
Dates stuffed with 
cream cheese 
on lettuce with 
*French dress¬ 
ing 


PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 

CALORIES 



CALORIES 

DAY 


CALUKlhb 



Cream of tomato 



Cherries 

X cup 

75 

i 

200 

soup 

K CU P 

150 

Minute tapioca 

2 h. T. 

60 

2 T. 

5 ° 

*Boston brown bread 


Cream (thin) 

X CU P 

100 

2 h. T. 

75 

and butter sand- 



Sugar (powdered) 

1 t. 

25 

2 h. T. 

50 

wiches 

1 triangle 

100 

or maple sugar 

i slice 

75 

Boiled sheepshead 

av. h. 

200 

Coffee 

1 cup 

0 


Egg sauce 

2 T. 

75 

Hot milk 

X cup 

40 

i T. 

40 

Riced potatoes 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 


Onions 

2 h. T. 

50 

*Rice bread with 

1 slice 


av. h. 

275 

Sliced cucumbers 

av. h. 

15 

raisins 

75 

3 

30 

*French dressing 

1 T. 

65 

Butter or 

1 ball 

75 



*Rice bread with 

1 slice 

75 

nutmargarine 


795 

raisins or rolls 





-- 



Cherry pie *(oat- 





475 



meal pastry) 

1 slice 

200 





130 

OR 


1005 

For HEAVY 
BREAKFAST, add 



av. h. 

2 T. 

1 slice 

2 h. T. 

i 

i ball 

Cream of tomato 





no 

30 

40 

130 

75 

soup 

*Boston brown bread 

X CU P 

150 

Cream (thick) for 
coffee 

1 T. 

70 

and nutmargarine 
sandwiches 

Roast shoulder of 

1 triangle 

100 

Commeal scrapple 
*Baking powder 
biscuits (wheat- 

1 slice 

100 

av. h. 

170 

mutton 

Mint jelly 

av. h. 
x T. 

200 

100 

less) 

*Peach marmalade 

1 

1 T. 

125 

100 



Roast potatoes 

1 medium 

100 


_ 

i triangle 

100 

Asparagus 
*White sauce 

5 stalks 

2 T. 

25 

50 

OR 


395 


785 

Celery 

3 small 





stalks 

10 






Ripe olives 

2 

30 

Oranges 

Hominy 

1 

100 



*Rice bread with 

1 slice 

75 

2 h. T. 

60 

av. h. 

200 

raisins or rolls 
Custard pie *(oat- 

1 slice 


Top milk 

Sugar 

Coffee 

X cup 

1 t. 

100 

25 

2 h. T. 

100 

meal pastry) 

200 

1 cup 

0 

2 T. 

I 

50 

130 

OR 


1040 

Hot milk 

Sugar 

X cup 

I t. 

40 

25 

i ball 

75 

150 

Cream of tomato 

X cup 

150 

*Baking powder 
biscuits (wheat- 



o 

soup 

less) 

Honey 

I 

125 

X head 

10 

Stewed shin of beef 
Stewed carrots 

av. h. 

2 h. T. 

175 

15 

I T. 

100 

i T. 

65 

*White sauce 

Hearts of lettuce 

2 T. 

50 



575 


780 

*French dressing 

1 small 






(Wesson oil) 

serving 

100 






*Rice bread with 








raisins 

2 slices 

. 150 






Oleomargarine 

x ball 

75 



* 



*Cottage pudding 

av. h. 

200 






*Chocolate sauce 

2 T. 

90 








1005 




































7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Grapefruit with 

A large 

125 

*Baked apples (karo) 

1 large 

200 

chops 

2 

200 

maraschino 

1 T. 

20 

Oatmeal 

2 h. T. 

50 

Fried mush 

i slice 

XOO 

Roast gosling 

1 slice 

200 

Cream (thin) 

A cup 

100 

Spinach 

2 h. T. 

40 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



*Rice bread with 



Apple sauce 

2 T. 

100 

or maple sugar 

1 t. 

25 

raisins 

i slice 

75 

Hashed creamed 



Coffee 

1 cup 

0 

Butter or 



potatoes 

2 h. T. 

100 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

* Prune jelly 

2 h. T. 

”5 

Corn a la southern 

2 h. T. 

125 

*Rice bread with 



*Soft custard sauce 

3 T. 

6o 

*Rice bread with 

1 slice 

75 

raisins 

1 slice 

75 

*Honey cake— 



raisins or rolls 



Butter or 



butterscotch 



*Strawberry short 



nutmargarine 

1 ball 

75 

filling 

i slice 

130 

cake 

i slice 

200 



— 



— 






590 



795 



1020 



— 

OR 



OR 












For HEAVY 









BREAKFAST, add 



French lamb 



Grapefruit (karo) 

A large 

140 




chops 

2 

200 

Corned beef 

1 slice 

200 

Cream (thick) for 



Potato cakes 

i 

50 

Horseradish sauce 

1 T. 

45 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

Riced potatoes 

2 h. T. 

75 

Omelet (3 eggs) 

A omelet 

160 

*Baking powder 



Scalloped onions 

2 h. T. 

150 

Fried mush 

1 slice 

100 

biscuits (wheat- 



Cold slaw 

2 h. T. 

70 

Maple sirup 

2 T. 

130 

less) 

i 

125 

*Rice bread with 

1 slice 

75 



— 

Honey 

i T. 

100 

raisins or rolls 





460 

Strawberries 

4 h. T. 

40 

Bavarian cream 

2 h. T. 

135 

OR 


— 

Cream (thin) 

A cup 

100 

Cream (thin) 

A cup 

100 




Sugar 

i t. 

25 

* Almond cakes 

I 

35 




*Pecan cakes 

i 

105 




Stewed prunes 

4 with 2 




— 



1025 


T. juice 

200 



785 

OR 


-- 

Oatmeal 

2 h. T. 

50 

OR 






Top milk 

A cup 

100 







Sugar 

I t. 

25 




*Haricot of mutton 

av. h. 

325 

Coffee 

1 cup 

0 

*Cottage cheese 



Stewed beets 

2 h. T. 

25 

Hot milk 

A cup 

40 

and nut loaf 

i slice 

190 

‘White sauce 

2 T. 

50 

Sugar 

I t. 

25 

Tomato sauce 

2 T. 

40 

Corn a la southern 

2 h. T. 

125 

*Rice bread with 



Hashed browned 



*Rice bread with 



raisins 

i slice 

75 

potatoes 

2 h. T. 

75 

raisins 

2 slices 

150 

Apple sauce 

2 T. 

100 

*Baking powder 



Oleomargarine 

1 ball 

!75 



— 

biscuits (wheat- 



*Hominy (left over) 





615 

less) 

i 

125 

molded with 






Oleomargarine 

i ball 

75 

chopped figs 

av. h. 

155 




Stewed cherries 

A cup 

100 

Top milk 

A cup 

100 




*Gingerbread 









(oatmeal) 

i slice 

150 



1005 






755 


• 































8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 



Grapefruit (karo) 

y large 

140 

with peas 

2 h. T. 

75 

soup 

H cup 

150 

Rice (steamed) 

2 h. T. 

70 

Brussels sprouts 

2 h. T. 

30 

*Cheese relish 

i slice 

55 

Cream (thin) 

H cup 

100 

*Rice bread with 



Planked shad 

av. h. 

200 

Sugar (powdered) 



raisins 

1 slice 

75 

Boiled new potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

Butter or 



Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

nutmargarine 

1 ball 

75 

*French dressing 

1 T. 

65 

Hot milk 

y cup 

40 

*Tomato and as- 



*Yeast corn bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

paragus salad 

av. h. 

215 

or rolls 



*Yeast corn bread 

1 slice 

75 

*Commeal cheese 



Chocolate mousse 

2 h. T. 

200 

Butter or 



sticks 

2 

100 

*Chocolate fruit cake 

1 slice 

175 

nutmargarine 

1 ball 

75 



770 



1060 



550 

OR 



OR 





-- 







For HEAVY 



Omelet (3 eggs) 

]/ 2 omelet 

160 

Cream of asparagus 



BREAKFAST, add 



with asparagus 



soup 

X cup 

150 




tips 

2 h. T. 

50 

*Cheese relish 

1 slice 

55 

Cream (thick) for 



Hashed browned 



Sauted shad 

av. h. 

200 

coffee 

1 T. 

70 

potatoes 

2 h. T. 

75 

Boiled potatoes 

1 medium 

100 

Shirred eggs 

1 

100 

Cauliflower au 



Carrots 

2 h. T. 

15 

*Oatmeal muffins 

1 

130 

gratin 

2 h. T. 

80 

*White sauce 

2 T. 

50 

Honey 

1 T. 

100 

String beans 

2 h. T. 

40 

Celery 

3 small 




— 

*Yeast corn bread 

1 slice 

75 


stalks 

10 



400 

Nutmargarine 

1 ball 

75 

Sliced tomatoes 



OR 


— 

*Tomato jelly 



*French dressing 

av. h. 

115 




salad 

av. h. 

130 

*Yeast corn bread 

1 slice 

75 




*Commeal cheese 



or rolls 



Bananas 

1 

100 

sticks 

2 

100 

Strawberry sherbet 

2 h. T. 

200 

Rice (steamed) 

2 h. T. 

70 



— 

*Almond cakes 

1 

35 

Top milk 

X cup 

100 



785 




Sugar 

I t. 

25 

OR 


— 



1005 

Coffee 

1 cup 

0 




OR 



Hot milk 

y cup 

40 







Sugar 

I t. 

25 

*Tamale pie 

av. h. 

350 




*Oatmeal muffins 

I 

13° 

*Yeast corn bread 

1 slice 

75 

Sauted butterflsh 

av. h. 

200 

* Orange marmalade 

1 T. 

100 

*Prune butter 

1 T. 

45 

Hashed creamed 





— 

*Potato and celery 



potatoes 

2 h. T. 

100 



590 

salad 

av. h. 

215 

Scalloped onions 

2 h. T. 

150 



— 

*Cottage cheese 



Succotash 

2 h. T. 

100 




sandwiches 

1 triangle 

100 

Celery 

3 small 







— 


stalks 

10 






785 

Ripe olives 

2 

30 






— 

*Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Rice pudding with 








• 

raisins 

2 h. T. 

100 







Top milk 

y cup 

100 









1015 
































9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Shad roe, sauted 

av. h. 

150 

"Consomme (meat- 



Bananas 

1 

100 

Potato au gratin 

2 h. T. 

100 

less) 

1 cup 

50 

Hominy 

2 h. T. 

60 

Cauliflower 

2 h. T. 

40 

Toast 

i slice 

75 

Cream (thin) 

A cup 

100 

Ripe olives 

2 

30 

Roast saddle of 



Sugar (powdered) 



*Yeast corn bread 

i slice 

75 

mutton 

1 slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



Mint sauce 

1 T. 

5 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Currant jelly 

1 T. 

100 

Hot milk 

A cup 

40 

Coffee custard 

A cup 

150 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

*Lemon sauce 

2 T. 

100 

Mashed yellow tur- 



"Yeast corn bread 

1 slice 

75 

*Nut molasses 



nips 

2 h. T. 

50 

Butter or 



bars 

i 

40 

Peas 

2 h. T. 

75 

nutmargarine 

1 ball 

75 



— 

*Yeast corn bread 

1 slice 

75 






760 

or rolls 





500 

OR 


— 

"Pear and nut salad 

av. h. 

170 







Bread and butter 









sandwiches 

x triangle 

100 

For HEAVY 



Shad roe 

av. h. 

150 




BREAKFAST, add 



Potato balls 

5 balls 

100 



1000 




Scalloped corn 

2 h. T. 

xoo 

OR 



Cream (thick) for 



Spinach 

2 h. T. 

40 




coffee 

1 T. 

70 

Celery 

3 small 





"Corn meal and rice 




stalks 

10 

"Consomme (meat- 



waffles 

1 

235 

Ripe olives 

2 

30 

less) 

1 cup 

50 

Maple sirup 

2 T. 

130 

"Yeast corn bread 

i slice 

75 

Toast 

1 sbce 

75 




Nutmargarine 

i ball 

75 

Mutton chops 

2 

200 



435 

*Prune brown 



Currant jelly 

1 T. 

100 

OR 


Betty 

2 h. T. 

150 

French fried pota- 






"Brown sugar 



toes 

2 h. T. 

75 




sauce 

i T. 

20 

Peas 

2 h. T. 

75 

"Baked apples (karo) 

i large 

200 



— 

Sauted apples 

2 slices 

50 

Hominy 

2 h. T. 

60 



750 

"Yeast corn bread 

1 slice 

75 

Top milk 

A cup 

100 

OR 


— 

or rolls 



Sugar 

I t. 

25 




''Cheese and tomato 



Coffee 

I cup 

0 




salad 

av. h. 

200 

Hot milk 

A CUD 

40 

*Cheese and 



"Boston brown bread 



Sugar 

I t. 


spinach roll 

i slice 

140 

and nutmargarine 



French toast 

i slice 

1K0 

"Pimento sauce 

2 T. 

50 

sandwiches 

1 triangle 

100 

Corn sirup 

1 T. 

55 

Boiled potatoes 

i medium 

100 






Hearts of lettuce 





IOOO 




*French dress- 

i small 


OR 





u 55 

ing (Wesson oil) 

serving 

100 







* Yeast corn bread 

i slice 

75 







"Fruit butter 

i T. 

65 

Sirloin steak 

av. h. 

200 




*Stewed dried 



Sauted potatoes 

2 h. T. 

75 




apricots with 



Scalloped tomatoes 

2 h. T. 

100 




raisins 

av. h. 

145 

Corn pudding 

2 h. T. 

100 




Top milk 

X cup 

100 

"Yeast com bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






775 

"Sardine and egg 








— 

salad 

av. h. 

310 









1010 







































10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Creamed sweet- 

2 h. T. 

125 

Cream of corn soup 

A cup 

150 

Strawberries 

4 h. T. 

40 

breads on toast 

i slice 

75 

*Commeal crisps 

3 

30 

Powdered sugar 

1 t. 

25 

Asparagus 

5 stalks 

50 

Roast duck 

1 slice 

200 

Cream (thin) 

A cup 

100 

Baked potatoes 

i medium 

100 

* Mashed potato 



Commeal mush 

2 h. T. 

80 

Butter or 



stuffing 

1 h. T. 

50 

Cream (thin) 

A cup 

100 

nutmargarine 

i ball 

75 

Apple sauce 

2 T. 

100 

Sugar (powdered) 



*Yeast corn bread 

i slice 

75 

Com fritters 

1 

100 

or maple sugar 

1 t. 

25 

Prune souffle 

av. h. 

125 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

*Cocoanut spice 



*Yeast com bread 

1 slice 

75 

Hot milk 

A cup 

40 

cake 

i slice 

160 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

* Strawberry ice 



*Yeast com bread 

1 slice 

75 



785 

cream 

2 h. T. 

200 

Butter or 



OR 



*War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 






1095 



585 

Eggs a la golden- 



OR 





— 

rod 

av. h. 

300 







Asparagus 

5 stalks 

50 




For HEAVY 



String beans 

2 h. T. 

40 

Cream of corn soup 

A cup 

150 

BREAKFAST, add 



Celery 

3 small 


*Commeal crisps 

3 

30 





stalks 

10 

Roast duck 

x slice 

200 

Cream (thick) for 



Ripe olives 

2 

30 

*Hominy stuffing 

1 h. T. 

30 

coffee 

1 T. 

70 

*Yeast corn bread 

i slice 

75 

Apple sauce 

2 T. 

100 

Fried eggs 

1 

100 

*Fruit butter 

i T. 

65 

Mashed potatoes 

2 h. T. 

100 

*Buckwheat gems 

1 

130 

Apricot souffle 

av. h. 

125 

Celery 

3 small 


* Orange marmalade 

1 T. 

100 

*Oatmeal maca- 




stalks 

10 



— 

roons 

X 

65 

Spinach 

2 h. T. 

40 



400 



— 

*Yeast com bread 

1 slice 

75 

OR 


— 



760 

or rolls 






OR 


— 

*Chocolate ice cream 

2 h. T. 

200 







*Honey cake—maple 



Oranges 

1 

100 




filling 

1 slice 

130 

Cornmeal mush 

2 h. T. 

80 

*Meat turnovers 






Top milk 

X cup 

100 

(left over) 





1065 

Sugar 

1 t. 

25 

* (oatmeal pas- 



OR 



Coffee 

1 cup 

0 

try) 

i 

200 




Hot milk 

A cup 

40 

Hashed creamed 






Sugar 

I t. 

25 

potatoes 

2 h. T. 

100 

Oranges 

X 

100 

*Buckwheat gems 

I 

130 

Mashed yellow 



Roast chicken 

1 slice 

200 

* Apricot butter 

I T. 

40 

turnips 

2 h. T. 

50 

*Rice stuffing 

1 h. T. 

35 




Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

40 



540 

*Yeast corn bread 

x slice 

75 

Hearts of lettuce 






* Apricot butter 

i T. 

40 

*French dressing 

1 small 





Caramel junket 

A cup 

100 

(Wesson oil) 

serving 

100 




*Chocolate cake 

i slice 

120 

*Yeast corn bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






755 

Bavarian cream 

2 h. T. 

135 







Top milk 

A cup 

100 







^Chocolate cake 

1 slice 

120 








•* 

1055 







































tl 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Chicken gumbo 



Oranges 

1 large 

100 

Lattice potatoes 

2 h. T. 

75 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

String beans 

2 h. T. 

40 

♦Cheese relish 

i slice 

55 

Cream (thin) 

>4 cup 

100 

♦Buckwheat gems 

i 

130 

Filet of beef 

1 filet 

200 

Sugar (powdered) 



Butter or 



♦Mushroom sauce 

2 T. 

40 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Roast potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

♦Cheese and nut 



Stuffed eggplant 

2 h. T. 

50 

Hot milk 

A cup 

40 

salad 

av. h. 

225 

Beets 

2 h. T. 

50 

Sugar (loaf) 

i cube 

25 

♦Commeal crisps 

3 

30 

Celery 

3 small 


♦Yeast corn bread 

1 slice 

75 



— 


stalks 

10 

Butter or 





775 

Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 

OR 


■— - 

♦Yeast corn bread 

1 slice 

75 



— 




or rolls 





485 




Peach and sago 





— 

Salmi of duck 

av. h. 

200 

pudding 

2 h. T. 

150 




Hashed creamed 



Cream (thick) 

2 T. 

140 

For HEAVY 



potatoes 

2 h. T. 

100 




BREAKFAST, add 



Brussels sprouts 

2 h. T. 

30 



1000 




♦Buckwheat gems 

i 

130 

OR 



Cream (thick) for 



*Prune butter 

i T. 

45 




coffee 

1 T. 

7 ° 

* Salad Interlachen 

av. h. 

185 




Finnan haddock 

av. h. 

160 

*Boston brown 



Chicken gumbo 



♦Corn flour rolled 



bread and 



soup 

1 cup 

100 

oats biscuits 



nutmargarine 



♦Cheese relish 

1 slice 

55 

(wheatless) 

1 

125 

sandwiches 

i triangle 

100 

Beef a la mode 

av. h. 

200 

Honey 

1 T. 

100 



— 

Radishes 

3 

10 



— 



790 

Scalloped onions 

2 h. T. 

150 



455 

OR 


— 

String beans 

2 h. T. 

40 

OR 






Cold slaw 

2 h. T. 

70 







♦Yeast corn bread 

1 slice 

75 




Creamed chicken 

av. h. 

150 

or rolls 



Bananas 

1 

100 

with brown rice 

i /4 T. 

50 

Tapioca custard 



Oatmeal 

2 h. T. 

50 

Brussels sprouts 

2 h. T. 

30 

pudding 

2 h. T. 

200 

Top milk 

>4 cup 

100 

Corn a la south- 



Cream (thin) 

A cup 

100 

Sugar 

I t. 

25 

ern 

2 h. T. 

125 




Coffee 

1 cup 

0 

♦Buckwheat gems 

i 

130 



1000 

Hot milk 

A cup 

40 

♦Fruit butter 

i T. 

65 

OR 



Sugar 

I t. 

25 

Sliced bananas 

i 

100 




♦Corn flour rolled 



Top milk 

cup 

100 




oats biscuits 





— 

Cream of corn soup 

1 cup 

200 

(wheatless) 

I 

125 



750 

Irish stew 

av. h. 

250 

♦Fruit butter 

x T. 

65 



— 

♦Cornmeal dumpling 

1 

140 







Celery 

3 small 




530 





stalks 

10 







♦Yeast com bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Coffee jelly 

>4 cup 

40 







♦Cream sauce 

1 T. 

100 







♦Soft molasses 









cookies 

2 

80 




• 





1045 
































12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Black bass sauted 

av. h. 

200 

Compote of fruit 

1 slice 


Stewed prunes 

4 with 2 


Boiled new pota- 



(pineapple and 

pineapple 

50 

T. juice 

200 

toes 

i medium 

100 

cherries) 

A cup 

35 

Samp 

2 h. T. 

60 

Stuffed tomatoes 

i 

100 

sugar 

1 t. 

25 

Cream (thin) 

A cup 

100 

*Baking powder 



Roast guinea hen 

1 slice 

200 

Sugar (powdered) 



biscuits (wheat- 



Bread sauce 

1 T. 

50 

or maple sugar 

1 t. 

25 

less) 

X 

125 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

Butter or 



Peas 

2 h. T. 

75 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

Romaine salad 

av. h. 

10 

Sugar (loaf) 

1 cube 

25 

Strawberries 

4 h. T. 

40 

*French dressing 

1 T. 

65 

*Hominy bread 

1 slice 

75 

Sugar 

i t. 

25 

*Hominy bread 

1 slice 

75 

Butter or 



Cream (thin) 

A cup 

100 

or rolls 



nutmargarine 

1 ball 

75 

*Almond cakes 

i 

35 

Bavarian cream 

2 h. T. 

135 



— 




Cream (thin) 

A, cup 

100 



600 

OR 


8oo 

*Chocolate cake 

1 slice 

120 

- 


— 



OR 


1015 

For HEAVY 
BREAKFAST, add 








Compote of fruit, 





*Chicken and corn- 







meal croquettes 

i 

200 

(oranges and 

A. orange 

50 

Cream (thick) for 



*White sauce 

2 T. 

5 o 

cherries) 

A cup 

35 

coffee 

1 T. 

70 

Peas 

2h. T. 

75 

karo (white) 

1 T. 

30 

Soft cooked eggs 

1 

75 

Celery 

3 small 

Sauted halibut 

av. h. 


*Corn bread 

1 slice 

130 

stalks 

10 

steaks 

120 

* Orange marmalade 

1 T. 

100 

Ripe olives 

2 

30 

*Hollandaise sauce 

2 T. 

130 


— 

*Baking powder 


Scalloped potatoes 

2 h. T. 

100 



375 

biscuits (wheats 



Asparagus 

5 stalks 

50 

OR 


less) 

i 

125 

Sliced cucumbers 

av. h. 

15 




*Orange honey 

i T. 

55 

with *French 

1 T. 

1 slice 

65 

75 




*Pineapple pud¬ 
ding 

2 h. T. 

125 

dressing 
*Hominy bread 

Stewed dried apri¬ 
cots 

A cup 

200 

Cream (thin) 

A cup 

100 

or rolls 

A cup 


Samp 

2 h. T. 

60 

— 

Orange jelly 

100 

Top milk 

A cup 

100 

OR 


77° 

Cream sauce 

i T. 

100 

Sugar 

I t. 

25 



*Cocoanut spice cake 

1 slice 

160 

Coffee 

Hot milk 

I cup 

A cup 

0 




OR 



40 

Scrambled eggs 
with creamed 
carrots 

2 h. T. 

200 


1030 

Sugar 

*Com bread 
*Prune butter 

11 . 

25 

2 h. T. 

65 

Boiled canned sal¬ 
mon 

av. h. 

100 

i slice 

1 T. 

130 

45 

Scalloped Jerusa- 


Caper sauce 

2 T. 

75 



625 

lem artichokes 

2 h. T. 

85 

Riced potatoes 

2 h. T. 

75 



String beans 

2 h. T. 

40 

Scalloped onions 

2 h. T. 

150 




*Baking powder 



Sliced tomatoes 

1 

40 




biscuits (wheat- 



with ^French 





less) 

i 

125 

dressing (Wesson 






*Prune butter 

i T. 

45 

oil) 

1 T. 

65 




*Oatmeal (left 


*Yeast corn bread 

2 slices 

150 




over) molded 



Oleomargarine 

1 ball 

75 




with grated 



*Fruit custard 

2 h. T. 

200 




pineapple 

2 h. T. 

ii5 

*Soft molasses 






Top milk 

A cup 

100 

cookies 

2 

80 






775 



1010 
























*TT>a\> 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


I 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Soft shell crabs 

i 

50 

Clam broth 

1 cup 

125 

Cherries 

A cup 

75 

*Tartare sauce 

i T. 

100 

*Boston brown bread 



Puffed rice 

3 h. T. 

30 

Potato balls 

5 balls 

100 

and nutmargarine 

1 slice 

100 

Cream (thin) 

A cup 

100 

Spinach 

2 h. T. 

40 

Roast leg of lamb 

1 slice 

200 

Sugar (powdered) 



*Com bread 

i slice 

130 

Mint jelly 

1 T. 

xoo 

or maple sugar 

I t. 

25 

Butter or 



Ripe olives 

2 

30 

Coffee 

I cup 

0 

nutmargarine 

i ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

A cup 

40 

*Macedoine salad 

av. h. 

185 

Carrots 

2 h. T. 

15 

Sugar (loaf) 

i cube 

25 

Bread and butter 



*White sauce 

2 T. 

50 

*Hominy bread 

1 slice 

75 

sandwiches 

x triangle 

100 

Squash 

2 h. T. 

25 

Butter or 





— 

*Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



780 

or rolls 






OR 


— 

*Frozen maple cus- 





445 




tard 

2 h. T. 

150 







*Nut molasses bars 

1 

40 


' 


Sauted filet of 






For HEAVY 



flounder 

av. h. 

200 



1010 

BREAKFAST, add 



Riced potatoes 

2h. T. 

75 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

Ripe olives 

2 

30 

Clam broth 

1 cup 

125 

Codfish balls 

1 

100 

*Com bread 

i slice 

130 

*Boston brown bread 



*Rice muffins 

1 

130 

Nutmargarine 

i ball 

75 

and nutmargarine 

1 slice 

100 

Honey 

1 T. 

100 

*Fruit salad 

av. h. 

150 

*Haricot of mutton 

av. h. 

325 



_ 

Bread and 



Stuffed potatoes 

1 medium 

100 



400 

nutmargarine 



Tomatoes, sauted in 



OR 


_ 

sandwiches 

i triangle 

100 

cornmeal and egg 

2 slices 

70 






— 

*White sauce 

2 T. 

/ 50 






770 

*Hominy bread 

1 slice 

75 

*Baked apples (karo) 

1 large 

200 

OR 


— 

or rolls 



Hominy 

2 h. T. 

60 




* Strawberry short 



Top milk 

X cup 

100 




cake 

1 slice 

200 

Sugar 

1 t. 

25 

Scalloped fish 






Coffee 

1 cup 

0 

(left over) 

av. h. 

200 



1045 

Hot milk 

A cup 

40 

Boiled potatoes 

i medium 

100 

OR 



Sugar 

I t. 

25 

*Corn bread 

i slice 

130 




*Rice muffins 

I 

130 

Oleomargarine 

i ball 

75 




Honey 

I T. 

100 

*Tomato and 



Boiled fowl 

av. h. 

200 




celery salad 

av. h. 

200 

Celery sauce 

2 T. 

50 



680 

*Cottage cheese 



Currant jelly 

1 T. 

100 




sandwiches 

i triangle 

100 

Mashed potatoes 

2 h. T. 

100 






— 

Spinach 

2 h. T. 

40 






805 

Hearts of lettuce 








— 

with *French 









dressing (Wesson 

1 small 








oil) 

serving 

100 







*Hominy bread 

2 slices 

15° 


1 





Oleomargarine 

1 ball 

75 







Cherry pie *(rice 









and barley flour 









pastry) 

1 slice 

200 









1015 














































14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Roast squab 

i 

300 

Cream of mushroom 



*Baked apples (karo) 

i large 

200 

* Hominy stuffing 

x h. T. 

30 

soup 

A cup 

150 

Oatmeal 

2 h. T. 

50 

Peas 

2 h. T. 

75 

*Cornmeal crisps 

3 

30 

Cream (thin) 

A cup 

100 

*Rice muffins 

i 

130 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 



Butter or 



Bordelaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Sauted potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

Spanish cream 

A cup 

50 

Asparagus 

5 stalks 

25 

Hot milk 

A cup 

40 

Stewed cherries 

y .! cup 

50 

*White sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

*Commeal hermits 

i 

50 

*Hominy bread 

1 slice 

75 

*Hominy bread 

1 slice 

75 




or rolls 



Butter or 





760 

*Cheese and nut 



nutmargarine 

1 ball 

75 

OR 


— 

salad 

av. h. 

225 



-. 




*Boston brown bread 





590 




and butter 

1 slice 

100 



-. 

*Peanut fondu 

av. h. 

170 







on toast 

I slice 

75 



1030 

For HEAVY 



Celery 

3 small 


OR 



BREAKFAST, add 




Stalks 

10 







*Rice muffins 

I 

130 




Cream (thick) for 



*Apricot butter 

i T. 

40 

Cream of corn soup 

A cup 

150 

coffee 

1 T. 

70 

Chocolate blanc- 



*Cornmeal crisps 

3 

30 

Shirred eggs 

1 egg 

100 

mange 

2 h. T. 

200 

Sirloin steak 

av. h. 

200 

French toast 

1 slice 

150 

*Custard sauce 

3 T. 

60 

*Tomato sauce 

2 T. 

40 

Maple sirup 

2 T. 

130 

*Soft honey cake 

i slice 

115 

Fried potato balls 

5 balls 

100 



— 



— 

Asparagus 

5 stalks 

25 



450 



800 

*White sauce 

2 T. 

50 

OR 


— 

OR 


— 

Corn a la southern 

2 h. T. 

125 







*Hominy bread 

1 slice 

75 







or rolls 



Oranges 

1 

100 

Scalloped chicken 

2 h. T. 

250 

*Banana salad 

A banana 

125 

Oatmeal 

2 h. T. 

50 

Beets with 

2 h. T. 

25 

Bread and 



Top milk 

A cup 

100 

*White sauce 

2 T. 

50 

nutmargarine 



Sugar 

1 t. 

25 

*Rice muffins 

i 

130 

sandwiches 

1 triangle 

100 

Coffee 

1 cup 

0 

*Orange honey 

x T. 

55 




Hot milk 

A cup 

40 

*Hominy(left over) 





1020 

Sugar 

11. 

25 

molded with 



OR 



* Hominy bread 

i slice 

75 

raisins 

av. h. 

150 




Honey 

1 T. 

100 

Top milk 

A cup 

100 






•-- 



— 

Cream of chicken 





5 i 5 



760 

soup with rice 

1 cup 

200 



— - 



— 

Beefsteak pie (oat- 









meal pastry) 

av. h. 

200 







Creamed onions 

2 h. T. 

75 







Peas 

2 h. T. 

75 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 




« 



*Egg and potato 









salad 

av. h. 

245 









1020 






































15 


Meats 




Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 




MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

X omelet 

160 

Cherries 

X cup 

75 

Grapefruit (karo) 

X large 

140 

with shrimps 

X cup 

50 

Boiled chicken hali- 



Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

50 

but 

av. h. 

150 

Cream (thin) 

X cup 

100 

Hashed browned 



Caper sauce 

2 T. 

75 

Sugar (powdered) 



potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Scalloped Jerusa- 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

lem artichokes 

2 h. T. 

85 

Scalloped onions 

2 h. T. 

150 

Hot milk 

X cup 

40 

*Hominy bread 

1 slice 

75 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Orange honey 

1 T. 

55 

or rolls 



*Barley bread 

1 slice 

75 

*Spinach and egg 



Raspberry sherbet 

2 h. T. 

200 

Butter or 



salad 

av. h. 

145 

*Chocolate maple 



nutmargarine 

1 ball 

75 

*Commeal cheese 



cake 

1 slice 

160 



— 

sticks 

2 

100 






550 



— 



1025 



— 



795 

OR 


— 




OR 


— 




For HEAVY 









BREAKFAST, add 






Sliced oranges 

X orange 

50 




*Cheese croquettes 

2 small 

200 

and bananas 

y banana 

50 

Cream (thick) for 



*White sauce 

2 T. 

50 

(karo) 

1 T. 

30 

coffee 

1 T. 

70 

Potato chips 

6 chips 

75 

Baked bluefish 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Barley bread 

1 slice 

75 

Egg sauce 

2 T. 

75 

* South era spoon 



Nutmargarine 

1 ball 

75 

Potato balls 

5 balls 

100 

corn bread 

2 h. T. 

100 

Tomatoes with 

1 

40 

Succotash 

2 h. T. 

100 

Butter or 



*Hollandaise 



Sliced cucumbers 

av. h. 

15 

nutmargarine 

1 ball 

75 

sauce 

2 T. 

130 

with*French 






Bread and 



dressing 

1 T. 

65 



445 

nutmargarine 



*Barley bread 

1 slice 

75 

OR 


-- 

sandwiches 

1 triangle 

100 

or rolls 








— 

Apricot and sago 








745 

pudding 

2 h. T. 

150 

Stewed primes 

4 with 2 


OR 


— 

*Lemon sauce 

2 T. 

100 


T. juice 

200 


- 





Rice (steamed) 

2 h. T. 

70 






1010 

Top milk 

X cup 

100 

*Baked split peas 

2 h. T. 

150 

OR 


— 

Sugar 

1 t. 

25 

*Cheese sauce 

2 T. 

80 




Coffee 

1 cup 

0 

Steamed cabbage 

2 h. T. 

50 




Hot milk 

X cup 

40 

*Barley bread 

1 slice 

75 

Baked grayfish 

av. h. 

200 

Sugar 

11. 

25 

*Apricot butter 

1 T. 

40 

Egg sauce 

2 T. 

75 

*Barley bread 

1 slice 

75 

* Apple and nut 



Boiled potatoes 

1 medium 

100 

*Apricot butter 

i T. 

40 

salad 

av. h. 

260 

Spinach 

2 h. T. 

40 




Bread and 



*Barley bread 

2 slices 

150 



575 

oleomargarine 



Oleomargarine 

1 ball 

75 



—■ 

sandwiches 

1 triangle 

100 

* Jellied apples 

av. h. 

165 






— 

Top milk 

X cup 

100 






755 

*Spice cake 

1 slice 

150 





! 



/ 

1055 






















16 


Meats Milk 

Creafn 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Baked live lobster 

X lobster 

IOO 

Tomato soup (clear) 

1 cup 

IOO 

*Mustard sauce 

i T. 

75 

*Cornmeal crisps 

3 

30 

*Corn bread 

i slice 

130 

Broiled filets of beef 

1 filet 

200 

Butter or 



Currant jelly 

1 T. 

IOO 

nutmargarine 

i ball 

75 

Lyonnaise potatoes 

2 h. T. 

75 

*Compote of rice 



Peas 

2 h. T. 

75 

and cherries 

2 h. T. 

135 

Carrots 

2 h. T. 

15 

Cream (thin) 

X cup 

100 

* White sauce 

2 T. 

50 

*Spice cake 

i slice 

150 

*Barley bread 

1 slice 

75 



— 

or rolls 





765 

*Tomato and celery 



OR 


— 

salad 

av. h. 

200 




Bread and butter 






sandwiches 

1 triangle 

IOO 

Beefsteak pie 






* (oatmeal pas- 





1020 

try) 

av. h. 

200 

OR 



Cauliflower au 






gratin 

2 h. T. 

80 




*Barley bread 

i slice 

75 

Tomato soup (clear) 

1 cup 

IOO 

*Fruit butter 

i T. 

65 

*Cornmeal crisps 

3 

30 

Raspberries 

I cup 

90 

Boiled fowl 

av. h. 

200 

Cream (thin) 

X cup 

100 

Celery sauce 

2 T. 

50 

Sugar 

I t. 

25 

Lyonnaise potatoes 

2 h. T. 

75 

*Molasses nut 



Peas 

2 h. T. 

75 

drop cookies 

I 

115 

Scalloped corn 

2 h. T. 

IOO 



— 

*Barley bread 

1 slice 

75 



750 

or rolls 



OR 



*Orange and 






pineapple salad 

av. h. 

210 




Bread and 



Sauted codfish 



nutmargarine 



steaks 

av. h. 

120 

sandwiches 

1 triangle 

IOO 

Stuffed potatoes 

i medium 

IOO 




Creamed corn 

2 h. T. 

85 



TOT C 

*Barley bread 

i slice 

75 

OR 



*Fruit butter 

i T. 

65 




Strawberries 

4 h. T. 

40 




Sugar 

2 t. 

50 

*Turkish pilaf with 



Top milk 

X cup 

IOO 

raw meat 

av. h. 

I 5 ° 

*Spice cake 

i slice 

150 

*Brown nut sauce 

2 T. 

no 



— 

Baked potatoes 

1 medium 

IOO 



785 

Oleomargarine 

1 ball 

75 



— 

Cauliflower au 






gratin 

2 h. T. 

80 




String beans 

2 h. T. 

40 




*Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




* Apple and nut salad 

av. h. 

260 


1 




1040 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Bananas 

I 

100 

Hominy 

2 h. T. 

60 

Cream (thin) 

Sugar (powdered) 

X cup 

IOO 

or maple sugar 

I t. 

25 

Coffee 

I cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

*Barley bread 

Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

Cream (thick) for 

1 ball 

75 

500 

coffee 

1 T. 

70 

Buckwheat cakes 

3 

210 

Maple sirup 

2 T. 

130 

410 

OR 


— 

Bananas 

1 

IOO 

Hominy 

2 h. T. 

60 

Top milk 

X cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

Fried cornmeal 

11. 

25 

mush 

i slice 

IOO 

Maple sirup 

1 T. 

65 

515 





















































17 


Meats Milk 

Cream 

Butter 

Eggs 

/ Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Eggs Waldorf 

av. h. 

250 

Cream of cauli- 



Strawberries 

4 h. T. 

40 

Asparagus 

5 stalks 

25 

flower soup 

Y\ cup 

150 

Powdered sugar 

1 t. 

25 

"French dressing 

i T. 

65 

Toast 

1 slice 

75 

Cream (thin) 

X cup 

100 

"Barley bread 

i slice 

75 

Roast hindquarter 



Commeal mush 

2 h. T. 

80 

Butter or 



of lamb 

1 slice 

200 

Cream (thin) 

Y> cup 

100 

nutmargarine 

i ball 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 



Blanc-mange 

2 h. T. 

200 

Sweet potatoes 

2 h. T. 

125 

or maple sugar 

1 t. 

25 

Stewed strawber- 



Southern style 



Coffee 

1 cup 

0 

ries 

X cup 

50 

squash 

2 h. T. 

25 

Hot milk 

Y cup 

40 

*Oatmeal 



Ripe olives 

2 

30 

Sugar (loaf) 

x cube 

25 

macaroons 

I 

65 

"Barley bread 

1 slice 

75 

"Barley bread 

1 slice 

75 



— 

or rolls 



Butter or 





805 

Cup St. Jacques 

1 glass 

200 

nutmargarine 

1 ball 

75 

OR 


— 

"Honey cake—maple 









filling 

1 slice 

130 



585 

Fowl in aspic 

av. h. 

200 



1015 




*Vegetable salad 

av. h. 

185 

OR 



For HEAVY 



*Barley bread 

i slice 

75 




BREAKFAST, add 



Nutmargarine 

i ball 

75 







"Baked honey 



Cream of cauli- 



Cream (thick) for 



custard 

yi cup 

150 

flower soup 

Y\ cup 

150 

coffee 

1 T. 

70 

"Oatmeal wafers 

i 

100 

Toast 

x slice 

75 

Corned beef hash 

2 h. T. 

200 



— 

Roast leg of mutton 

1 slice 

200 

"Quaker muffins 

1 

130 



785 

Mint sauce 

1 T. 

5 

Honey 

1 T. 

100 

OR 


— 

Roast potatoes 

1 medium 

100 



— 




Squash 

2 h. T. 

25 



500 




Celery 

3 small 


OR 


-- 

"Boston roast 

i slice 

220 


stalks 

10 




*Tomato sauce 

2 T. 

40 

Ripe olives 

2 

30 




Spinach 

2 h. T. 

40 

"Barley bread 

1 slice 

75 

"Baked apples (karo) 

1 large 

200 

*Barley bread 

i slice 

75 

or rolls 



Cornmeal mush 

2 h. T. 

80 

Oleomargarine 

i ball 

75 

"Strawberry ice 



Top milk 

Y cup 

100 

Jimket 

yi. cup 

100 

cream 

2 h. T. 

200 

Sugar 

11. 

25 

Top milk 

Y> cup 

100 

"War cake 

1 slice 

150 

Coffee 

I cup 

0 

"Cocoanut spice 






Hot milk 

yi cup 

40 

cake 

i slice 

160 



1020 

Sugar 

11. 

25 



— 

OR 



"Quaker muffins 

I 

130 



810 




"Orange marmalade 

I T. 

100 




Ragout of mutton 

av. h. 

3 i 5 



700 




with "hominy balls 

3 balls 








Scalloped potatoes 

2 h. T. 

100 







Stewed tomatoes 

2 T. 

50 







Celery 

3 small 


* 







stalks 

10 







"Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







"Baked honey cus- 









tard 

Y cup 

150 







"Cocoanut spice cake 

1 slice 

160 









1010 
























m>a£ 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

*Nut croquettes 

1 

165 

Cream of potato 

*White sauce 

2 T. 

50 

soup 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

Scalloped toma¬ 
toes 

2 h. T. 

100 

Filet of sole (sauted) 
*Tartare sauce 

*Quaker muffins 

1 

130 

Boiled new potatoes 

Butter or 
nutmargarine 

1 ball 

75 

Cauliflower 

Sliced cucumbers 

*Deviled eggs 
with cheese 

av. h. 

125 

*French dressing 
*Barley bread 

*Cornmeal crisps 

3 

30 

or rolls 

OR 

*Nut croquettes 

1 

750 

165 

Omelet souffle (3 
eggs) 

OR 

Hashed browned 



potatoes 

2 h. T. 

75 

Cream of celery 

Lima beans 

2 h. T. 

100 

soup 

*Quaker muffins 

1 

130 

*Cheese relish 

*Prune butter 

1 T. 

45 

Sauted flounder 

* Spinach and egg 
salad 

av. h. 

145 

*Tartare sauce 

Boiled new potatoes 

*Cornmeal cheese 
sticks 

2 

100 

Peas 

Celery 

OR 


760 

*Barley bread 
or rolls 

Omelet (3 eggs) 

1 /l omelet 

160 

Cocoanut pudding 
* Custard sauce 

Jerusalem arti- 



chokes 

2 h. T. 

25 

OR 

*White sauce 

2 T. 

50 


Lima beans 

2 h. T. 

100 


*Quaker muffins 

1 

130 

*Baked salt fish 

*Prune butter 

1 T. 

45 

*Tomato sauce 

*Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

Top milk 

yi cup 

100 

Scalloped onions 

• 


760 

Sliced tomatoes 
*French dressing 
(Wesson oil) 
*Barley bread 
Oleomargarine 
*Commeal (left over) 
molded with 

apricots 

Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Oranges 

1 large 

100 

A cup 

150 

Corn flakes 

3 h. T. 

45 

i slice 

55 

Cream (thin) 

A, cup 

100 

av. h. 

200 

Sugar (powdered) 



1 T. 

100 

or maple sugar 

1 t. 

25 

1 medium 

100 

Coffee 

1 cup 

0 

2 h. T. 

40 

Hot milk 

X cup 

40 

av. h. 

15 

Sugar (loaf) 

1 cube 

25 

1 T. 

65 

^Barley bread 

1 slice 

75 

1 slice 

75 

Butter or 





nutmargarine 

1 ball 

75 

A omelet 

200 



485 


1000 






For HEAVY 





BREAKFAST, add 





Cream (thick) for 



A cup 

150 

coffee 

1 T. 

70 

1 slice 

55 

Codfish balls 

1 

100 

av. h. 

200 

*Potato flour and 



1 T. 

100 

barley muffins 

1 

100 

1 medium 

100 

Damson jam 

1 T. 

100 

2 h. T. 

75 



-- 

3 small 




370 

stalks 

10 

OR 



1 slice 

75 




2 h. T. 

210 

Oranges 

1 

100 

3 T. 

60 

Oatmeal 

2 h. T. 

50 



Top milk 

A cup 

100 


1035 

Sugar 

1 t. 

25 



Coffee 

1 cup 

0 



Hot milk 

A> cup 

40 



Sugar 

I t. 

25 

2 h. T. 

145 

*Barley bread 

1 slice 

75 

2 T. 

40 

Honey 

1 T. 

100 

2 h. T. 

100 



— 

2 h. T. 

150 



5 i 5 

1 

40 



— 

1 T. 

65 




2 slices 

150 




1 ball 

75 




av. h. 

145 




X cup 

100 





XOIO 








































to 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Shrimp patties 



"Consomme (meat- 



Stewed prunes 

4 with 2 


* (oatmeal pas- 



less) 

1 cup 

250 


T. juice 

200 

try) 

i 

250 

"Cheese relish 

i slice 

55 

Samp 

2 h. T. 

60 

Potato balls 

5 balls 

100 

Roast gosling 

1 slice 

200 

Cream (thin) 

X cup 

100 

*Buckwheat bread 

x slice 

75 

Apple sauce 

2 T. 

100 

Sugar (powdered) 



Butter or 



Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Scalloped onions 

2 h. T. 

150 

Coffee 

1 cup 

0 

"Peach tapioca 

2 h. T. 

150 

"Buckwheat bread 

1 slice 

75 

Hot milk 

Y\ cup 

40 

Cream (thin) 

Y, cud 

100 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

Strawberry mousse 

2 h. T. 

200 

"Buckwheat bread 

1 slice 

75 



750 

"Oatmeal wafers 

1 

100 

Butter or 



OR 





— 

nutmargarine 

1 ball 

75 






1030 



— 




OR 





600 

Scrambled eggs 

2 h. T. 

200 






— 

with creamed 









mushrooms 

2 h. T. 

QO 

Grapefruit 

V 2 

125 

For HEAVY 



Asparagus 

5 stalks 

50 

"Cornmeal crisps 

3 

30 

BREAKFAST, add 



Ripe olives 

2 

30 

Baked mackerel 

av. h. 

200 




*Buckwheat bread 

i slice 

75 

Egg sauce 

2 T. 

75 

Cream (thick) for 



"Prune butter 

i T. 

45 

Riced potatoes 

2 h. T. 

75 

coffee 

1 T. 

70 

*Dried peaches 



Scalloped onions 

2 h. T. 

150 

Soft cooked eggs 

X 

75 

molded with 



Tomato salad with 



*Com muffins 

1 

130 

rice 

2 h. T. 

135 

*mayonnaise 

av. h. 

150 

"Orange marmalade 

1 T. 

100 

Cream (thin) 

X cup 

100 

"Buckwheat bread 

1 slice 

75 



— 

* Almond cakes 

I 

35 

or rolls 





375 




Spanish cream 

2 h. T. 

50 

OR 





760 

Stewed straw- 






OR 


— 

berries 

Y cup 

50 







"Almond cakes 

1 

35 

Stewed primes 

4 with 2 









T. juice 

200 

Egg timbales 

I 

150 



1015 

Samp 

2 h. T. 

60 

*Tomato sauce 

2 T. 

40 

OR 


-- 

Top milk 

X cup 

100 

Stewed carrots 

2 h. T. 

15 




Sugar 

1 t. 

25 

*White sauce 

2 T. 

50 




Coffee 

1 cup 

0 

String beans 

2 h. T. 

40 

Black bean soup 

1 cup 

200 

Hot milk 

Y cup 

40 

Buckwheat bread 

i slice 

75 

Baked bluefish 

av. h. 

200 

Sugar 

11. 

25 

*Prune butter 

i T. 

45 

Egg sauce 

2 T. 

75 

"Corn muffins 

I 

130 

Junket 

Y cup 

100 

Stewed tomatoes 

2 T. 

50 

"Prune butter 

I T. 

45 

Top milk 

X cup 

100 

Celery 

3 small 





*Oatmeal cookies 

I 

135 


stalks 

10 



625 




"Buckwheat bread 

2 slices 

! 5 ° 






750 

Oleomargarine 

1 ball 

75 






— 

*Jellied apples 

av. h. 

165 







*Oatmeal cookies 

1 

135 









1060 


























<ll>a^ 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Cream of asparagus 



Cherries 

3 A cup 

75 

Sauted potatoes 

2 h. T. 

75 

soup 

A cup 

150 

Minute tapioca 

2 h. T. 

60 

Cauliflower au 



*Commeal cheese 



Cream (thin) 

yi Cup 

100 

gratin 

2 h. T. 

8o 

sticks 

2 

100 

Sugar (powdered) 



*Com muffins 

i 

130 

Delmonico roast of 



or maple sugar 

11. 

25 

*Prune butter 

x T. 

45 

beef 

i slice 

200 

Coffee 

I cup 

0 

Grapefruit salad 

av. h. 

135 

Horseradish sauce 

1 T. 

45 

Hot milk 

yi cup 

40 

*Boston brown 



Sauted bananas 

yi banana 

75 

Sugar (loaf) 

1 cube 

25 

bread and but- 



String beans 

2 h. T. 

15 

*Buckwheat bread 

1 slice 

75 

ter sandwiches 

x triangle 

100 

*White sauce 

2 T. 

50 

Butter or 





— 

^Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



765 

or rolls 




* 


OR 



Caramel custard 

yi cup 

150 



475 




* Chocolate fruit cake 

1 slice 

175 




Tripe a la creole 

av. h. 

200 



1035 

For HEAVY 



Mashed potatoes 

2 h. T. 

100 

OR 



BREAKFAST, add 



Cauliflower au 









gratin 

2 h. T. 

80 




Cream (thick) for 



String beans 

2 h. T. 

40 

Cream of asparagus 



coffee 

1 T. 

70 

*Buckwheat bread 

i slice 

75 

soup 

yi cup 

I 5 ° 

Fried halibut or 



Nutmargarine 

i ball 

75 

Toast 

1 slice 

75 

creamed codfish 

av. h. 

120 

*Pineapple salad 

av. h. 

150 

Hamburg steaks 

av. h. 

200 

*Baking powder 



*Commeal crisps 

3 

30 

* Mushroom sauce 

2 T. 

40 

biscuits (wheat- 





— 

Hashed browned 



less) 

1 

125 



75 o 

potatoes 

2 h. T. 

75 

Honey or brown 



OR 


— 

Jerusalem arti- 



sugar sirup 

1 T. 

100 




chokes 

2 h. T. 

25 



— 




*White sauce 

2 T. 

50 



415 

Tripe Lyonnaise 

av. h. 

175 

Cold slaw 

2 h. T. 

70 

OR 



Mashed potatoes 

2 h. T. 

100 

^Buckwheat bread 

1 slice 

75 




*Corn muffins 

i 

130 

or rolls 






Oleomargarine 

i ball 

75 

*Baked honey cus- 



Bananas 

1 

100 

*Beet and egg 



tard 

A cup 

150 

Commeal mush 

2 h. T. 

80 

salad 

av. h. 

200 

*Lemon sauce 

2 T. 

100 

Top milk 

yi cup 

100 

*Cottage cheese 



*Commeal hermits 

I 

50 

Sugar 

11. 

25 

sandwiches 

i triangle 

100 




Coffee 

1 cup 

0 



— 



1060 

Hot milk 

yi cup 

40 



780 

OR 



Sugar 

11. 

25 



— 




*Baking powder 









biscuits (wheat- 






Beef loaf 

i slice 

200 

less) 

1 

125 




*Brown nut sauce 

2 T. 

no 

*Orange marmalade 

1 T. 

100 




Scalloped onions 

2 h. T. 

150 



— 




Cold slaw 

2 h. T. 

70 



595 




^Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







"Samp (left over) 









molded with 









chopped figs 

av. h. 

155 







Top milk 

yi cup 

100 









1010 
























21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


♦ 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

% 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Cold sliced beef 

i slice 

150 

Clams 

6 

100 

*Baked apples (karo) 

i large 

200 

French fried pota- 


*Boston brown bread 



Oatmeal 

2 h. T. 

50 

toes 

2 h. T. 

75 

and butter sand- 



Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

wiches 

1 triangle 

100 

Sugar (powdered) 



Hearts of lettuce 

i small 


Roast saddle of 



or maple sugar 

1 t. 

25 

*French dressing 

serving 

100 

mutton 

1 slice 

200 

Coffee 

1 cup 

0 

*Baking powder 


Mint sauce 

1 T. 

5 

Hot milk 

x cup 

40 

biscuits (wheat- 



Potato au gratin 

2 h. T. 

100 

Sugar (loaf) 

i cube 

25 

less) 

i 

125 

Peas 

2 h. T. 

75 

*Buckwheat bread 

1 slice 

75 

*Orange honey 

x T. 

55 

*Buckwheat bread 

1 slice 

75 

Butter or 

1 ball 


*Strawberry ice 

2 h. T. 

100 

or rolls 



nutmargarine 

75 

*Pecan cakes 

i 

105 

Watercress salad 





— 



with stoned ripe 





590 



75 o 

olives; *French 

av. h. 

60 



— 

OR 



dressing 

Cream cheese balls 

1 T. 

65 

For HEAVY 






with English wal- 



BREAKFAST, add 



Creamed dried 

av. h. 

150 

nuts 

2 

150 




beef on toast 

i slice 

75 

Bread and butter 


Cream (thick) for 



Lyonnaise pota¬ 
toes 

2 h. T. 

sandwiches 

1 triangle 

100 

coffee 

Scrambled eggs 

1 T. 

2 h. T. 

70 

200 

75 




Spinach 

*Baking powder 

2 h. T. 

40 

OR 


1030 

Fried mush 

Maple sirup 

1 slice 

2 T. 

100 

130 






biscuits (wheat¬ 
less) 

i 

125 

Cream of potato 




\ 

500 

*Orange honey 

i T. 

55 

soup 

X cup 

150 

OR 


— 

Caramel junket 

y. ! cup 

100 

*Boston brown bread 



- 



Cream (thin) 

X cup 

100 

and nutmargarine 






*Cornmeal hermits 

I 

50 

sandwiches 

1 triangle 

100 

*Baked apples (karo) 

1 large 

200 



— 

Roast shoulder of 



Oatmeal 

2 h. T. 

50 



770 

mutton 

av. h. 

200 

Top milk 

X cup 

100 

OR 


— 

Currant jelly 

1 T. 

100 

Sugar 

1 t. 

25 




Sauted bananas 

X banana 

75 

Coffee 

1 cup 

0 




String beans 

2 h. T. 

40 

Hot milk 

X cup 

40 

*Mock duck 

i slice 

200 

*Buckwheat bread 

1 slice 

75 

Sugar 

1 t. 

25 

*Tomato sauce 

2 T. 

40 

or rolls 


*Buckwheat bread 

1 slice 

75 

Brussels sprouts 

2 h. T. 

30 

^Grapefruit and 



*Fruit butter 

1 T. 

65 

Sauted apples 

3 slices 

75 

cherry salad 

av. h. 

160 



— 

*Baking powder 



Bread and 





580 

biscuits (wheat- 

*Fruitbutter 

i 

i T. 

125 

65 

nutmargarine 

sandwiches 

1 triangle 

100 




OR 


1000 




*Cornmeal (left 

over) molded 



av. h. 

X cup 

150 

100 

X cup 
av. h. 

150 

250 


< 


with grated 


pineapple 

Top milk 

Cream of pea soup 
Irish stew 



785 

*Cornmeal dumpling 

1 

140 






^Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Apple and nut salad 

av. h. 

260 









1025 




























22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


/ 


FRIDAY 

MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cheese omelet 

l /z omelet 

250 

Cream of Spinach 



Grapefruit (karo) 

X large 

140 

Stewed celery 

2 h. T. 

15 

soup 

X cup 

125 

Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

50 

Toast 

1 slice 

75 

Cream (thin) 

X cup 

IOO 

Ripe olives 

2 

30 

Planked shad 

av. h. 

200 

Sugar (powdered) 



*Rice bread 

i slice 

75 

Potato balls 

5 balls 

xoo 

or maple sugar 

1 t. 

25 

Butter or 



Stuffed tomatoes 

1 

IOO 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Celery 

3 small 


Hot milk 

X cup 

40 

Lemon jelly 

X cup 

100 


stalks 

10 

Sugar (loaf) 

i cube 

25 

*Custard sauce 

3 T. 

60 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Soft honey cake 

i slice 

115 

or rolls 



Butter or 






Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 



770 

Stewed straw- 






OR 



berries 

X cup 

50 



55 o 




*War cake 

1 slice 

150 




*Cheese and 





1020 

For HEAVY 



spinach roll 

i slice 

140 

OR 



BREAKFAST, add 



* White sauce 

2 T. 

50 







Tomato salad with 






Cream (thick) for 



*French dress- 



Cream of spinach 



coffee 

1 T. 

70 

mg 

av. h. 

115 

soup 

X cup 

125 

Stewed kidneys 

2 T. 

n 5 

*Rice bread 

i slice 

75 

Toast 

i slice 

75 

*Barley rice muffins 

1 

130 

*Apricot butter 

i T. 

40 

Shad,sauted 

av. h. 

200 

*Orange marmalade 

1 T. 

IOO 

Chocolate blanc- 



Potato au gratin 

2 h. T. 

100 




mange 

2 h. T. 

200 

Celery 

3 small 




415 

*Custard sauce 

3 T. 

60 


stalks 

10 

OR 



*Pecan cakes 

i 

105 

Ripe olives 

2 

30 






— 

Scalloped tomatoes 

2 h. T. 

IOO 






785 

*Rice bread 

1 slice 

75 

Oranges 

1 

IOO 

OR 


— 

or rolls 



Rice (steamed) 

2 h. T. 

70 




*Cottage pudding 

av. h. 

200 

Top milk 

cup 

IOO 




*Chocolate sauce 

2 T. 

90 

Sugar 

1 t. 

25 

*Nut croquettes 

i 

165 




Coffee 

1 cup 

0 

*Cheese sauce 

2 T. 

80 



1005 

Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

40 

OR 



Sugar 

I t. 

2 K 

*Rice bread 

i slice 

75 




*Barley rice muffins 

I 

130 

*Orange honey 

i T. 

55 




Honey 

I T. 

IOO 

*Stewed dried 



Boiled codfish 

av. h. 

175 




peaches with 



*White sauce 

2 T. 

50 



500 

raisins 

av. h. 

145 

Riced potatoes 

2 h. T. 

75 




Top milk 

X cup 

100 

Corn a la southern 

2 h. T. 

I2 5 




*Indian meal 



Sliced tomatoes 

1 

40 




doughnuts 



*French dressing 






(cornmeal) 

i 

95 

(Wesson oil) 

x T. 

65 






— 

*Rice bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 






— 

* Apricot tapioca pud- 









ding 

2 h. T. 

150 







Top milk 

X cup 

IOO 

■ 





1 



1005 






































23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled shad roe 

av. h. 

150 

Grapefruit 

'A large 

125 

Bananas 

1 

100 

Hashed creamed 



Honey 

x t. 

35 

Hominy 

2 h. T. 

60 

potatoes 

2 h. T. 

100 

Filet of beef 

1 slice 

200 

Cream (thin) 

A cup 

100 

String beans 

2 h. T. 

40 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



Cabbage 

2 h. T. 

50 

Roast potatoes 

1 medium 

xoo 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Com a la southern 

2 h. T. 

125 

Coffee 

1 cup 

0 


stalks 

10 

Salted pecan nuts 

8 

80 

Hot milk 

A cup 

4° 

*Rice bread 

i slice 

75 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



or rolls 



*Rice bread 

1 slice 

75 

nutmargarine 

i ball 

75 

Apple snow 

2 h. T. 

50 

Butter cr 



Asparagus salad 

5 stalks 

25 

*Custard sauce 

3 T. 

60 

nutmargarine 

1 ball 

75 

*Hollandaise 



*Chocolate cake 

1 slice 

120 



— 

sauce 

2 T. 

130 






500 

*Cornmeal cheese 





1010 



— 

sticks 

2 

100 

OR 








— 




For HEAVY 





755 




BREAKFAST, add 



OR 



Grapefruit (karo) 

A l ar g e 

140 







Porterhouse steak 

av. h. 

200 

Cream (thick) for 


. 




Bordelaise sauce 

1 T. 

100 

coffee 

1 T. 

70 

Broiled shad roe 

av. h. 

150 

Mashed potatoes 

2 h. T. 

100 

*Cornmeal and rice 



Hashed creamed 



Peas 

2 h. T. 

75 

waffles 

1 

235 

potatoes 

2 h. T. 

100 

Broiled mushrooms 

2 h. T. 

40 

Maple sirup 

2 T. 

130 

Ripe olives 

2 

30 

Carrots 

2 h. T. 

15 



— 

*Corn muffins 

I 

130 

* White sauce 

2 T. 

50 



435 

Nutmargarine 

i ball 

75 

Celery 

3 small 


OR 


— 

Artichokes 

i 

50 


stalks 

10 




*Hollandaise 



*Rice bread 

1 slice 

75 




sauce 

2 T. 

130 

or rolls 



Bananas 

I 

100 

*Commeal cheese 



Apple snow 

2 h. T. 

50 

Hominy 

2 h. T. 

60 

sticks 

2 

100 

*Custard sauce 

3 T. 

60 

Top milk 

A cup 

100 



— 

*Pecan cakes 

X 

105 

Sugar 

1 t. 

25 



765 




Coffee 

1 cup 

0 

OR 





1020 

Hot milk 

X cup 

40 




OR 



Sugar 

11. 

25 







French toast 

x slice 

!50 

* Scalloped codfish 






Corn sirup 

1 T, 

55 

and rice (left 



Hamburg steaks 

av. h. 

200 



■ ■ 

over) 

av. h. 

130 

*Brown nut sauce 

2 T. 

no 



555 

Boiled potatoes 

i medium 

100 

Hashed creamed 





— 1 

*Rice bread 

i slice 

75 

potatoes 

2 h. T. 

100 




*01eomargarine 

i ball 

75 

Cabbage au gratin 

2 h. T. 

90 




*Apple and date 



Carrots 

2 h. T. 

40 




salad 

av. h. 

275 

*Rice bread 

2 slices 

150 




Bread and 



Oleomargarine 

1 ball 

75 




oleomargarine 



*Rice (left over) 






sandwiches 

i triangle 

100 

molded with 








— 

raisins 

av. h. 

145 






755 

Top milk 

A cup 

xoo 









IOIO 

' 































24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Eggs a la golden- 



Tomato soup (clear) 

1 cup 

100 

Strawberries 

4 h. T. 

40 

rod 

av. h. 

300 

*Cheese relish 

i slice 

55 

Powdered sugar 

1 t. 

25 

Asparagus 

5 stalks 

50 

Roast capon 

1 slice 

200 

Cream (thin) 

A, cup 

100 

Hashed browned 



*Boiled rice stuffing 

1 h. T. 

35 

Cornmeal mush 

2 h. 1. 

80 

potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

Cream (thin) 

X cup 

100 

Celery 

3 small 


Brussels sprouts 

2 h. T. 

30 

Sugar (powdered) 




stalks 

xo 

Hearts of lettuce 

1 small 


or maple sugar 

11. 

25 

*Rice bread 

i slice 

75 

*French dressing 

serving 

100 

Coffee 

I cup 

0 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

Hot milk 

A cup 

40 

Caramel custard 

A cu p 

!50 

or rolls 



*Rice bread 

i slice 

75 

*Almond cakes 

i 

35 

*Chocolate ice cream 

2 h. T. 

200 

Butter or 






*Honey cake—but- 



nutmargarine 

1 ball 

75 



760 

ter scotch filling 

1 slice 

130 



— 

OR 


— 






560 






1025 



— 




OR 






French lamb 






For HEAVY 



chops 

2 

200 




BREAKFAST, add 



Lattice potatoes 

2 h. T. 

75 

Tomato soup (clear) 

1 cup 

100 




*Tomato jelly 



*Cheese relish 

1 slice 

55 

Cream (thick) for 



salad 

av. h. 

130 

Roast chicken 

1 slice 

200 

coffee 

1 T. 

70 

*Rice bread 

i slice 

75 

*Boiled rice stuffing 

1 h. T. 

35 

Omelet (3 eggs) 

A omelet 

160 

*Cottage cheese 

2 T. 

40 

Stewed celery 

2 h. T. 

15 

^Buckwheat gems 

1 

130 

Caramel custard 

A cup 

150 

* White sauce 

2 T. 

50 

Strawberry jam 

1 T. 

100 

*Oatmeal wafers 

I 

100 

Creamed corn 

2 h. T. 

85 



— 



— 

Lettuce with 

1 small 




460 



770 

*French dressing 

serving 

100 

OR 


— 

OR 



*Rice bread 

1 slice 

75 







or rolls 









*Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



Scrambled eggs 

2 h. T. 

200 

*Honey cake—but- 



cots 

A cup 

200 

Scalloped pota- 



terscotch filling 

1 slice 

130 

Cornmeal mush 

2 h. T. 

80 

toes 

2 h. T. 

100 




Top milk 

A cup 

100 

Cauliflower 

2 h. T. 

40 



1045 

Sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

OR 



Coffee 

1 cup 

0 

Oleomargarine 

i ball 

75 




Hot milk 

X cup 

40 

Junket 

A CU P 

100 




Sugar 

11. 

25 

Top milk 

A cup 

no 

Cream of potato 



*Buckwheat gems 

I 

130 

*Oatmeal maca- 



soup 

1 cup 

200 

*Apricot butter 

i T. 

40 

roons 

i 

65 

Fricassee of chicken 

av. h. 

200 



— 




Brown rice 

iA T. 

50 



640 



755 

Hearts of lettuce 

i small 




-- 




*French dressing 

serving 

100 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Prune jelly 

2 h. T. 

115 







*Custard sauce 

3 T. 

60 







*Molasses nut drop 









cookies 

1 

115 









1065 









































25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried capon 

av. h. 

150 

Chicken gumbo 



Oranges 

1 large 

IOO 

with brown rice 

i /4 T. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

/i cup 

IOO 

Spinach 

2 h. T. 

40 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Endive salad, ripe 



*Bearnaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

olives, with 

av. h. 

60 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

*Russian dress- 



Beets 

2 h. T. 

25 

Hot milk 

yi cup 

40 

ing 

i T. 

xoo 

*White sauce 

2 T. 

50 

Sugar (loaf) 

1 cube 

25 

*Buckwheat gems 

X 

130 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Apricot butter 

i T. 

40 

or rolls 



Butter or 



*Prune brown 



*Fruit salad 

av. h. 

150 

nutmargarine 

1 ball 

75 

Betty 

2 h. T. 

150 

Cream cheese 

av. h. 

IOO 



— 

*Brown sugar 



Bread and butter 





485 

sauce 

2 T. 

40 

sandwiches 

1 triangle 

IOO 



— 



770 



1050 

For HEAVY 



AT) 



m? 






UK 



UJ\ 



Cream (thick) for 



Oranges 

i large 

IOO 

Chicken gumbo 



coffee 

1 T. 

70 

Chicken salad 

av. h. 

250 

soup 

1 cup 

IOO 

Fried eggs 

1 

IOO 

Ripe olives 

2 

30 

Toast 

1 slice 

75 

*Com flour rolled 



*Buckwheat gems 

i 

130 

Lamb steaks 

av. h. 

200 

oats biscuits 



*Fruit butter 

i T. 

65 

Currant jelly 

1 T. 

IOO 

(wheatless) 

1 

125 

*Cherry tarts *(po- 



Potato chips 

6 large 

75 

Honey 

1 T. 

IOO 

tato pastry) 

i 

200 

Cabbage au gratin 

2 h. T. 

90 



- - 



•-- 

Celery 

3 small 




395 



775 


stalks 

10 

OR 


— 

OR 



Ripe olives 

2 

30 







*Rice bread 

1 slice 

75 







or rolls 



*Baked apples (karo) 

1 large 

200 

Scalloped chicken 



* Orange salad 

av. h. 

200 

Oatmeal 

2 h. T. 

50 

(left over) 

2 h. T. 

250 

Bread and nutmar- 



Top milk 

cup 

IOO 

Riced potatoes 

2 h. T. 

75 

garine sand- 



Sugar 

11. 

25 

Sauted parsnips 

2 halves 

60 

wiches 

1 triangle 

IOO 

Coffee 

I cup 

0 

*Buckwheat gems 

I 

130 




Hot milk 

yi cup 

40 

*Prune butter 

i T. 

45 



1055 

Sugar 

11. 

25 

Sliced oranges 

i large 

100 

OR 



*Corn flour rolled 



*Soft honey cake 

i slice 

ii 5 




oats biscuits 









(wheatless) 

1 

125 



775 

Creamed dried beef 

av. h. 

150 

*Prune butter 

1 T. 

45 




on square of fried 









mush 

1 square 

IOO 



610 




Baked potatoes 

1 medium 

IOO 



— 




Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

IOO 







Corn pudding 

2 h. T. 

IOO 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pineapple (canned) 









salad 

av. h. 

150 









1000 


































26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

Lobster a la New- 


burg 

2 h. T. 

on toast 

1 slice 

*Baking powder 


biscuits (wheat- 


less) 

1 

Butter or 


nutmargarine 

1 ball 

*Egg and potato 


salad 

av. h. 

Bread and butter 


sandwiches 

1 triangle 

OR 


Broiled kingfish 

av. h. 

Riced potatoes 

2 h. T. 

Spinach 

2 h. T. 

Taking powder 


biscuits (wheat- 


less) 

1 

Nutmargarine 

1 ball 

*Apple and celery 


salad 

av. h. 

Bread and 


nutmargarine 


sandwiches 

1 triangle 

OR 


Baked beans 

2 h. T. 

Tomato sauce 

2 T. 

Spinach 

2 h. T. 

Creamed corn 

2 h. T. 

*Baking powder 


biscuits (wheat- 


less) 

1 

*Fruit butter 

1 T. 

Tomato and 


celery salad 

av. h. 

*Cottage cheese 


sandwiches 

1 triangle 


APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

CALORIES 



CALORIES 

DAY 


Cream of pelerysoup 

Y cup 

150 

Stewed prunes 

4 with 2 

130 

*Cornmeal cheese 

T. juice 

75 

sticks 

2 

100 

Samp 

2 h. T. 


Roast guinea hen 

i slice 

200 

Cream (thin) 

Y cup 


Bread sauce 

1 T. 

50 

Sugar (powdered) 

125 

Guava jelly 

1 T. 

100 

or maple sugar 

1 t. 


Lattice potatoes 

2 h. T. 

75 

Coffee 

1 cup 

75 

Jerusalem arti- 


Hot milk 

Y cup 


chokes 

2 h. T. 

25 

Sugar (loaf) 

1 cube 

245 

*White sauce 

2 T. 

50 

*Oatmeal bread 

1 slice 


Celery 

3 small 

Butter or 


100 

*Oatmeal bread 

stalks 

10 

nutmargarine 

1 ball 

— 

1 slice 

75 


75o 

or rolls 




— 

Wine jelly 

yi cup 

100 




*Custard sauce 

3 T. 

60 



200 

* Almond cakes 

1 

35 

For HEAVY 
BREAKFAST, add 






75 

40 

OR 


1030 

Cream (thick) for 


Cream of potato 





Y cup 


coffee 

1 T. 


soup 

150 

Kippered herring 

av. h. 

125 

* Cornmeal cheese 



*Potato cornmeal 


75 

sticks 

2 

100 

muffins 

1 

160 

Pigeon pot pie 
Scalloped Jerusa- 

av. h. 

300 

Strawberry jam 

1 T. 


lem artichokes 

2 h. T. 

50 




Celery 

3 small 

OR 


100 


stalks 

10 



— 

Ripe olives 

2 

30 



775 

*Oatmeal bread 

1 slice 

75 

Oranges 

1 

— 

or rolls 



Samp 

2 h. T. 


Fruit jelly 

2 h. T. 

125 

Top milk 

Y cup 


* Custard sauce 

3 T. 

60 

Sugar 

1 t. 

100 

*Oatmeal wafers 

1 

100 

Coffee 

1 cup 

40 




Hot milk 


OR 



Y cup 

40 

85 


xooo 

Sugar 

*Potato cornmeal 

1 t. 

Cream of chicken 




125 

65 

soup with rice 
(left over) 

1 cup 

200 

muffins 
*Fruit butter 

1 

1 T. 

Halibut steaks 

av. h. 

120 



Stuffed potatoes 

1 medium 

100 



200 

String beans 

2 h. T. 

40 



Lettuce with 

1 small 



TOO 

Trench dressing 

serving 

IOO 




*Oatmeal bread 

2 slices 

!50 



755 

Oleomargarine 
*Oatmeal (left over) 

1 ball 

75 




molded with ap¬ 
ricots 

av. h. 

120 




Top milk 

Y cup 

IOO 




| 


1005 




approx. 

CALORIES 


200 

6o 

100 


25 

o 

40 

25 

75 

75 

600 


70 

150 

130 

100 


450 


100 

60 

100 

25 

o 

40 

25 

130 

65 

545 












































27 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


i 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Kingfish meunier 

av. h. 

200 

Strawberries 

4 h. T. 

40 

Cherries 

K cup 

75 

Riced potatoes 

2 h. T. 

75 

Sugar (powdered) 

1 T. 

75 

Puffed rice 

3 h. T. 

30 

Stewed tomatoes 

2 T. 

50 

Boiled leg of mutton 

1 slice 

200 

Cream (thin) 

X cup 

100 

*Corn bread 

i slice 

130 

Caper sauce 

2 T. 

75 

Sugar (powdered) 



Butter or 



Stuffed potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Cauliflower au 



Coffee 

1 cup 

0 

Caramel junket 

yi cup 

100 

gratin 

2 h. T. 

80 

Hot milk 

V\ cup 

40 

*Cocoanut spice 



Radishes 

3 

10 

Sugar (loaf) 

i cube 

25 

cake 

i slice 

160 

Catmeal bread 

1 slice 

75 

Catmeal bread 

x slice 

75 



— 

or rolls 



Butter or 





790 

Bavarian cream 

2 h. T. 

135 

nutmargarine 

1 ball 

75 

OR 



Stewed cherries 

y* cup 

50 



— 




Chocolate fruit cake 

1 slice 

175 



445 

Rice loaf 

av. h. 

145 



1015 




*Eggless sauce 

2 T. 

40 

OR 



For HEAVY 



Peas 

2 h.T. 

75 



' 

BREAKFAST, add 



Corn bread 

i slice 

130 







*Prune butter 

i T. 

45 

Strawberries 

4 h. T. 

40 

Cream (thick) for 



*Apple and nut 



Sugar (powdered) 

1 T. 

75 

coffee 

1 T. 

70 

salad 

av. h. 

260 

Boiled leg of mutton 

1 slice 

200 

Soft cooked eggs 

1 

75 

Bread and 



Caper sauce 

2 T. 

75 

*Rice muffins 

1 

130 

nutmargarine 



Stuffed potatoes 

1 medium 

100 

Honey 

1 T. 

100 

sandwiches 

i triangle 

100 

Scalloped tomatoes 

2 h. T. 

100 



— 



— 

Cauliflower 

2 h. T. 

40 



375 



795 

Catmeal bread 

1 slice 

75 

OR 


— 

OR 



or rolls 









Omelet souffle (3 









eggs) 

yi omelet 

200 

Stewed primes 

4 with 2 


Broiled perch 

av. h. 

200 

Preserved cherries 

1 T. 

100 


T. juice 

200 

Boiled potatoes 

i medium 

100 




Hominy 

2 h. T. 

60 

Creamed onions 

2 h. T. 

75 



1005 

Top milk 

X cup 

100 

Corn bread 

i slice 

130 

OR 


— 

Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

Sliced oranges 

i 

100 




Hot milk 

y cup 

40 

Children’s 



Roast shoulder of 



Sugar 

11. 

25 

cookies 

i 

80 

lamb 

av. h. 

200 

*Rice muffins 

I 

130 



— 

Roast potatoes 

1 medium 

100 

* Orange honey 

i T. 

55 



760 

Carrots 

2 h. T. 

15 



— 



— 

*White sauce 

2 T. 

50 



635 




Peas 

2 h. T. 

75 



— 




Sliced tomatoes 

1 

40 







with *French 









dressing (Wesson 









oil) 

1 T. 

65 







Catmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Poor man’s pudding 

av. h. 

150 







Top milk 

X cup 

100 









1020 






























28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Broiled squabs 
Currant jelly 
String beans 
Celery 


*Rice muffins 
Butter or 
nutmargarine 
Cherry tarts 
* (quick barley 
flour pastry) 


OR 


Mutton hashed 
with poache 
eggs 
on toast 
Lattice potatoes 
Celery 


*Rice muffins 
*Orange honey 
Apple and sago 
pudding 
*Custard sauce 


OR 


(left 


*Cottage pie 
over) 

Sauted eggplant 
*Rice muffins 
*Apricot butter 
*Hominy(left over) 
molded with 
prunes 
Top milk 


R PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

I 

300 

Mutton broth with 


I t. 

35 

barley 

1 cup 

2 h. T. 

40 

*Cornmeal cheese 


3 small 


sticks 

2 

stalks 

10 

Porterhouse steak 

av. h. 

1 

130 

*Figaro sauce 

1 T. 



Roast potatoes 

1 medium 

1 ball 

75 

Brussels sprouts 

2 h. T. 



*Oatmeal bread 

1 slice 

1 

200 

or rolls 



— 

Tapioca custard 



790 

pudding 

2 h. T. 



Cream (thick) 

2 T. 



OR 


av. h. 

1 

150 



1 egg 

75 

Mutton broth with 


1 slice 

75 

rice 

1 cup 

2 h. T. 

75 

*Cornmeal cheese 


3 small 


sticks 

2 

stalks 

10 

Delmonico steak 

av. h. 

1 

130 

*Bearnaise sauce 

1 T. 

1 T. 

55 

Sauted bananas 

X banana 



String beans 

2 h. T. 

2 h. T. 

150 

Celery 

3 small 

3 T. 

60 


stalks 


— 

*Oatmeal bread 

1 slice 


780 

or rolls 



— 

Pineapple sherbet 

2 h. T. 



:|! Molasses nut drop 




cookies 

1 

av. h. 

300 



1 slice 

30 

OR 


1 

130 



1 T. 

40 





Corned beef 

1 slice 



*Mustard sauce 

1 T. 

av. h. 

190 

Boiled potatoes 

1 medium 

X cup 

IOO 

Mashed yellow tur- 



— 

nips 

2 h. T. 


790 

Scalloped tomatoes 

2 h. T. 


— 

Cold slaw 

2 h. T. 



^Oatmeal bread 

2 slices 



Oleomargarine 

1 ball 



■‘Date pudding 

2 h. T. 



*Lemon sauce 

2 T. 


APPROX, 

CALORIES 


IOO 


IOO 

200 

85 

IOO 

30 

75 


200 

140 


1030 


IOO 


IOO 

200 

IOO 

75 

40 


10 

75 


115 


1015 


BREAKFAST FOR NEXT 
DAY 


‘Baked apples (karo) 

Oatmeal 

Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Oatmeal bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 


Cream (thick) 
coffee 

Shirred eggs 
French toast 
Maple sirup 


for 


OR 


Bananas 

Oatmeal 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

Oatmeal bread 
*Orange marmalade 


1 large 

2 h. T. 
X cup 


1 t. 

1 cup 

x4 CUp 

i cube 
1 slice 


1 ball 


1 T. 

1 

1 slice 

2 T. 


1 

2 h. T. 
) 4 cup 


1 t. 

1 cup 
>4 CUp 
I t. 
i slice 
1 T. 


APPROX. 

CALORIES 


200 

50 

IOO 


25 

o 

40 

25 

75 


75 


590 


70 

100 

150 

130 


450 


IOO 

50 

IOO 

25 

o 

40 

25 

75 

IOO 


515 




































29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Soft shelled crabs 

i 

50 

Cream of pea soup 

A cup 

150 

Grapefruit (karo) 

Klarge 

140 

*Tartare sauce 

i T. 

100 

*Cheese relish 

1 slice 

55 

Rice (steamed) 

2 h. T. 

70 

Mashed potatoes 

2 h. T. 

100 

Spanish mackerel 



Cream (thin) 

A cup 

100 

*Oatmeal bread 

i slice 

75 

(sauted) 

av. h. 

200 

Sugar (powdered) 



Butter or 



Potato balls 

5 balls 

xoo 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

*Vegetable salad 

av. h. 

185 

*French dressing 

1 T. 

65 

Hot milk 

A cup 

40 

Cream cheese 

av. h. 

100 

^Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Bread and butter 



or rolls 



*Potato bread 

1 slice 

75 

sandwiches 

i triangle 

100 

Strawberry sherbet 

2 h. T. 

200 

Butter or 





— 

*Chocolate maple 



nutmargarine 

1 ball 

75 



785 

cake 

1 slice 

160 



— 

OR 








550 






1045 



— 




OR 






Shrimps a la 






For HEAVY 



Newburg 

av. h. 

130 




BREAKFAST, add 



on toast 

i slice 

75 

Cream of pea soup 

A cup 

150 




Lyonnaise pota- 



*Cheese relish 

1 slice 

55 

Cream (thick) for 



toes 

2 h. T. 

75 

Baked haddock 

av. h. 

200 

coffee 

1 T. 

70 

Celery 

3 small 


*Tomato sauce 

2 T. 

40 

Codfish balls 

1 

100 


stalks 

10 

Potato balls 

5 balls 

100 

* Southern spoon 



Ripe olives 

2 

30 

Spinach with 

2 h. T. 

40 

corn bread 

2 h. T. 

100 

*Potato bread 

i slice 

75 

hard boiled eggs 

A egg 

20 

Butter or 



Nutmargarine 

i ball 

75 

Sliced cucumbers 

av. h. 

15 

nutmargarine 

1 ball 

75 

*Vegetable salad 

av. h. 

185 

*French dressing 

1 T. 

65 




Bread and 



*Potato bread 

1 slice 

75 



345 

nutmargarine 



or rolls 



OR 



sandwiches 

i triangle 

100 

*Orange tapioca 








— 

pudding 

2 h. T. 

150 






755 

*Lemon sauce 

2 T. 

100 

*Baked apples (karo) 

1 large 

200 

OR 


— 




Rice (steamed) 

2 h. T. 

70 






1010 

Top milk 

A, cup 

100 




OR 



Sugar 

1 t. 

25 

*Rice hash 

av. h. 

“5 




Coffee 

1 cup 

0 

*Brown nut sauce 

2 T. 

no 




Hot milk 

A cup 

40 

String beans 

2 h. T. 

40 

Baked haddock 

av. h. 

200 

Sugar 

11. 

25 

Cabbage au 



Egg sauce 

2 T. 

75 

*Potato bread 

i slice 

75 

gratin 

2 h. T. 

90 

Riced potatoes 

2 h. T. 

75 

*Fruit butter 

1 T. 

65 

*Potato bread 

i slice 

75 

Scalloped onions 

2 h. T. 

150 




*Fruit butter 

i T. 

65 

Sauted apples 

3 slices 

75 



600 

French toast 

i slice 

150 

*Potato bread 

2 slices 

150 



— 

Maple sirup 

2 T. 

130 

Oleomargarine 

1 ball 

75 






— 

*Norwegian prime 








775 

pudding 

2 h. T. 

100 






*- 

*Lemon sauce 

2 T. 

100 









1000 












































30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 




LUNCHEON OR SUPPER 


Sauted porgies 
Potato cakes 
Carrots 
*White sauce 
*Potato bread 
Butter or 
nutmargarine 
Creamy rice pud¬ 
ding 

Cream (thin) 


OR 


^APPROX. 

CALORIES 


av. h. 

1 

2 h. T. 
2 T. 

x slice 

1 ball 

2 h. T. 
X cup 


200 

50 

15 

50 

75 

75 

200 

IOO 

765 


Clam broth 
Toast 
Crown roast of laml 
Mint jelly 
Roast potatoes 
Stewed celery 
*White sauce 
Potato bread 
or rolls 
‘Cheese salad 
Bread and butte 
sandwiches 


*Yellow soy bean 
timbales 
Cabbage au 
gratin 
Celery 

*Potato bread 
* Apricot butter 
Creamy rice pud¬ 
ding 

Cream (thin) 


2 h. T. 

3 small 
stalks 

1 slice 
x T. 

2 h. T. 
A, cup 


OR 


OR 


250 

Clam broth 

90 

Toast 

^Ragout of mutton 

10 

with *hominy balls 

75 

Sauted eggplant 

40 

Peas 

^Potato bread 

200 

or rolls 

IOO 

*Pineapple and 

— 

grapefruit salad 

765 

Bread and 


nutmargarine 

sandwiches 


Corned beef hash 
(left over) 

Lima beans 
Cold slaw 
*Potato bread 
*Prune butter 
*Rice (left over) 
molded with 
dates 
Top milk 


2 h. T. 
2 h. T. 
2 h. T. 
1 slice 
1 T. 


av. h. 
X cup 


IOO 

IOO 

70 

75 

45 


160 

IOO 

750 


OR 


Chicken pot pie 
* (potato pastry) 
Peas 

Corn a la southern 
^Potato bread 
Oleomargarine 
* Apple and date 
salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

1 cup 

125 

Bananas 

1 

IOO 

i slice 

75 

Hominy 

2 h. T. 

60 

av. h. 

200 

Cream (thin) 

A cup 

IOO 

1 T. 

IOO 

Sugar (powdered) 



1 medium 

IOO 

or maple sugar 

1 t. 

25 

2 h. T. 

15 

Coffee 

1 cup 

0 

2 T. 

50 

Hot milk 

A cup 

40 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 



*Potato bread 

1 slice 

75 

av. h. 

175 

Butter or 





nutmargarine 

1 ball 

75 

1 triangle 

IOO 








500 


1015 



— 



For HEAVY 





BREAKFAST, add 



1 cup 

125 




1 slice 

75 

Cream (thick) for 



1 slice 

3i5 

coffee 

1 T. 

70 

3 balls 


Buckwheat cakes 

3 small 

210 

2 slices 

60 

Maple sirup 

2 T. 

130 

2 h. T. 

75 




1 slice 

75 



410 



OR 


— 

av. h. 

185 






Oranges 

1 

IOO 



Hominy 

2 h. T. 

60 

1 triangle 

IOO 

Top milk 

X cup 

ICO 



Sugar 

1 t. 

25 


1010 

Coffee 

1 cup 

0 



Hot milk 

A cup 

40 



Sugar 

I t. 

25 



Fried commeal 





mush 

i slice 

IOO 

av. h. 

300 

Maple sirup 

1 T. 

65 

2 h. T. 

75 




2 h. T. 

125 



515 

2 slices 

150 




1 ball 

75 




av. h. 

275 


• 



1000 


r 











































31 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


Wages 


Ibousebolb i£ipenses 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 


Suite 



(Brocer? Hist 


Alcohol 

Cocoa 

Ammonia 

Cocoanut 

Anchovies in oil 

Coffee 

Anchovy paste 

Colorings 
Condensed milk 

Baking powder 

Cord 

Barley 

Cornstarch 

Beans 

Cotto 

Black 

Cottolene 

Kidney 

Cottonseed oil 

Lima 

Cream of tartar 

Pea 

Crisco 

Soy 

Crystallose 

Biscuits and crackers 

Blue 

Currants 


Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Commeal 
Hominy 
Minute tapioca 
Oatmeal 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 

Commeal 

Oatmeal 

Potato 

Rice 

Rye 

Wheat 

Whole wheat 


Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Fruits (dried )—Continued 
Figs 
Primes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 

Mazola (corn oil) 

Mincemeat 

Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 

Oleomargarine 

Olives 

Green 

Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


Market Xiat 


FISH 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

Bluefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 
Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Cherries 

A cup 

75 

Strawberries 

4 h. T. 

40 

Potato chips 

6 large 

75 

Roast beef 

1 slice 

200 

Powdered sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 

*Mushroom sauce 

2 T. 

40 

Cream (thin) 

A cup 

100 

Lettuce with 

1 small 


Riced potatoes 

2 h. T. 

75 

Commeal mush 

2 h. T. 

80 

*French dressing 

serving 

100 

Celery 

3 small 


Cream (thin) 

A\ cup 

100 

*Potato bread 

1 slice 

75 


stalks 

10 

Sugar (powdered) 



Butter or 



Ripe olives 

2 

30 

or maple sugar 

I t. 

25 

nutmargarine 

1 ball 

75 

Peas 

2 h. T. 

75 

Coffee 

I cup 

0 

*Coffee jelly 

A. cup 

40 

Cauliflower 

2 h. T. 

40 

Hot milk 

At cup 

40 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Pecan cakes 

1 

105 

or rolls 



*Potato bread 

1 slice 

75 



— 

Strawberry parfait 

1 small 


Butter or 





770 


glass 

250 

nutmargarine 

1 ball 

75 

OR 


— 

*Honey cake— 









Marshmallow 





58 s 




filling 

1 slice 

130 




Broiled squabs 

1 

300 







Scalloped pota- 





1000 

For HEAVY 



toes 

2 h. T. 

100 

OR 



BREAKFAST, add 



Celeiy 

3 small 









stalks 

10 




Cream (thick) for 



Ripe olives 

2 

30 

Cherries 

A cup 

75 

coffee 

1 T. 

70 

^Potato bread 

1 slice 

75 

Roast beef 

1 slice 

200 

Eggs poached 

1 

75 

Nutmargarine 

1 ball 

75 

Horseradish sauce 

1 T. 

45 

on toast 

1 slice 

75 

Coffee custard 

A cup 

150 

Mashed potatoes 

2 h. T. 

100 

*Quaker muffins 

1 

130 

*Brown sugar 



Corn pudding 

2 h. T. 

100 

Honey 

1 T. 

100 

sauce 

1 T. 

20 

Tomato salad with 





__ 



— 

*French dressing 

av. h. 

115 



45 o 



760 

*Potato bread 

1 slice 

75 

OR 



OR 


— 

or rolls 









*Caramel ice cream 

2 h. T. 

200 







* Chocolate cake 

1 slice 

120 

Bananas 

1 

IOO 

Omelet (3 eggs) 

A omelet 

160 




Cornmeal mush 

2 h. T. 

80 

Mashed potatoes 

2 h. T. 

100 



1030 

Top milk 

A cup 

IOO 

Stewed parsnips 

2 h. T. 

35 

OR 



Sugar 

i t. 

25 

*White sauce 

2 T. 

50 




Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 


* 


Hot milk 

A cup 

40 

*Potato bread 

1 slice 

75 

Beef a la mode 

av. h. 

200 

Sugar 

I t. 

25 

*Orange honey 

1 T. 

55 

Lyonnaise potatoes 

2 h. T. 

75 

*Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Cauliflower au 



*Orange honey 

i T. 

55 

*War cake 

1 slice 

150 

gratin 

2 h. T. 

80 






— 

Ripe olives 

2 

30 



555 



765 

*Potato bread 

2 slices 

150 






— 

Oleomargarine 

x ball 

75 







Apple and sago pud- 









ding 

2 h. T. 

150 







Top milk 

A cup 

100 







*War cake 

1 slice 

150 




1 





1010 




































June l 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Tripe a la Creole 

av. h. 

200 

*Julienne soup 



Oranges 

x large 

100 

French fried pota- 



(meatless) 

1 cup 

75 

Cornflakes 

3 h. T. 

45 

toes 

2 h. T. 

75 

*Cheese relish 

i slice 

55 

Cream (thin) 

X cup 

100 

String beans 

2 h. T. 

40 

Mutton chops 

2 

200 

Sugar (powdered) 



*Quaker muffins 

i 

130 

Currant jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

* Apricot butter 

i T. 

40 

Boiled new potatoes 

1 medium 

100 

Coffee 

x cup 

0 

Cocoanut pudding 

2 h. T. 

210 

Asparagus 

5 stalks 

25 

Hot milk 

X cup 

40 

*Maple sauce 

i T. 

60 

* White sauce 

2 T. 

5 o 

Sugar (loaf) 

i cube 

25 



— 

*Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 



755 

or rolls 



Butter or 



OR 



*Orange and pine- 



nutmargarine 

1 ball 

75 




apple salad 

av. h. 

210 



— 




Bread and butter 





485 

Cold roast beef 

i slice 

150 

sandwiches 

1 triangle 

150 




Cold slaw 

2 h. T. 

70 







^Quaker muffins 

i 

130 



1040 

For HEAVY 



Nutmargarine 

i ball 

75 

OR 


— 

BREAKFAST, add 



*Jellied apples 

av. h. 

165 







Cream (thin) 

yi cup 

100 




Cream (thick) for 



*Chocolate cake 

i slice 

120 

*Julienne soup 



coffee 

1 T. 

70 



— 

(meatless) 

1 cup 

75 

Fried smelts 

av. h. 

200 



810 

*Cheese relish 

1 slice 

55 

*Popovers 

1 

100 

OR 


— 

Fricassee of chicken 

av. h. 

200 

Peach marmalade 

1 T. 

100 




Riced potatoes 

2 h. T. 

75 



— 




Asparagus 

5 stalks 

50 



470 

Broiled salt 



Corn fritters 

1 

100 

OR 



mackerel 

av. h. 

150 

*Potato bread 

1 slice 

75 




Boiled potatoes 

i medium 

100 

or rolls 






String beans 

2 h. T. 

40 

*Orange salad 

av. h. 

200 

Stewed dried apri- 



*Quaker muffins 

i 

130 

Cream cheese 

av. h. 

100 

cots 

yi cup 

200 

Oleomargarine 

i ball 

75 

Bread and 



Oatmeal 

2 h. T. 

50 

*Baked apples 



nutmargarine 



Top milk 

yi cup 

100 

(karo) 

i large 

200 

sandwiches 

1 triangle 

100 

Sugar 

I t. 

25 

Top milk 

X cup 

100 




Coffee 

I cup 

0 



— 



1030 

Hot milk 

X cup 

40 



795 

UR 



Sugar 

i t. 

25 



— 




^Potato bread 

1 slice 

75 




*Turkish pilaf with 



* Apricot butter 

1 T. 

40 




cooked meat(left 









over) 

av. h. 

125 



555 




*Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 







Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

100 







Scalloped onions ' 

2 h. T. 

150 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 









with *Mayon- 









naise (Wesson 









oil) 

av. h. 

130 









1015 






























June 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Crab meat 

2 h. T. 

105 

Broiled mushrooms 

2 h. T. 

40 

Stewed primes 

4 with 2 


creamed on toast 

i slice 

75 

on toast 

1 slice 

75 


T. juice 

200 

Mashed potatoes 

2 h. T. 

100 

Chicken a la Mary- 



Samp 

2 h. T. 

00 

Peas 

2 h. T. 

75 

land 

av. h. 

250 

Cream (thin) 

X cup 

100 

Potato bread 

i slice 

75 

Potato balls 

5 balls 

100 

Sugar (powdered) 



Butter or 



Stuffed tomatoes 

1 

100 

or maple sugar 

I t. 

25 

nutmargarine 

i ball 

75 

Corn fritters 

1 

100 

Coffee 

I cup 

0 

*Grapefruit and 



*Rice bread with 

x slice 

75 

Hot milk 

A cup 

40 

cherry salad 

av. h. 

160 

raisins or rolls 



Sugar (loaf) 

i cube 

25 

Bread and butter 



*Peach pudding 

2 h. T. 

200 

*Rice bread with 



sandwiches 

i triangle 

100 

* Foamy sauce 

1 T. 

65 

raisins 

1 slice 

75 



_ 



— 

Butter or 





765 



1005 

nutmargarine 

1 ball 

75 

OR 



OR 





600 

*Samp baked with 



Cream of mush- 






cheese 

av. h. 

200 

room soup 

A cup 

150 

For HEAVY 



*Pimento sauce 

2 T. 

50 

*Cornmeal crisps 

2 

30 

BREAKFAST, add 



Carrots 

2 h. T. 

15 

Boiled codfish 

av. h. 

175 




*White sauce 

2 T. 

50 

Caper sauce 

2 T. 

75 

Cream (thick) for 



Spinach 

2 h. T. 

40 

Potato balls 

5 balls 

100 

coffee 

1 T. 

70 

*Rice bread with 



Stuffed tomatoes 

1 

100 

Scrambled eggs 

2 h. T. 

200 

raisins 

i slice 

75 

Cold slaw 

2 h. T. 

70 

*Corn muffins 

1 

130 

*Apricot butter 

i T. 

40 

*Rice bread with 

1 slice 

75 

Honey 

1 T. 

100 

*Tomato and 



raisins or rolls 






asparagus salad 

av. h. 

215 

Pineapple pudding 

2 h. T. 

125 



500 

*Boston brown 



Cream (thin) 

A cup 

100 

OR 



bread and 







1 


nutmargarine 

i slice 

100 

OR 


1000 

*Baked apples (karo) 

1 large 

200 



785 




Samp 

2 h. T. 

60 

OR 






Top milk 

A cup 

100 




Molded fish 

av. h. 

200 

Sugar 

1 t. 

25 




Egg sauce 

2 T. 

75 

Coffee 

I cup 

0 

*Cheese croquettes 

2 small 

200 

Boiled potatoes 

1 medium 

100 

Hot milk 

A cup 

40 

*Tomato sauce 

2 T. 

40 

*Scalloped corn 

2 h. T. 

100 

Sugar 

11. 

25 

Riced potatoes 

2 h. T. 

75 

Sliced tomatoes 

1 

40 

+ Corn muffins 

I 

130 

Spinach 

2 h. T. 

40 

*French dressing 



*Fruit butter 

I T, 

65 

*Rice bread with 



(Wesson oil) 

i T. 

65 




raisins 

i slice 

75 

*Rice bread with 



' 


645 

*Fruit butter 

i T. 

65 

raisins 

2 slices 

150 




Vegetable salad 

av. h. 

185 

Oleomargarine . 

1 ball 

75 




Bread and 



*Prune brown Betty 

2 h. T. 

150 




oleomargarine 



Top milk 

K cup 

100 




sandwiches 

i triangle 

xoo 









—- 



1055 






780 










I 





































June 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

Chicken 



croquettes 

1 

200 

*White sauce 

2 T. 

50 

Sauted potatoes 

2 h. T. 

75 

Stuffed eggplant 

2 h. T. 

50 

“Rice bread with 

1 slice 

75 

raisins 



“Apricot butter 

1 T. 

40 

“Apple and date 

av. h. 


salad 

275 

“Cornmeal crisps 

3 

30 

795 

OR 



“Scalloped codfish 

av. h. 


and rice 

130 

“Brown nut sauce 

2 T. 

no 

Sauted eggplant 

1 slice 

30 

String beans 

2 h. T. 

40 

*Corn muffins 

1 

130 

Nutmargarine 

1 ball 

75 

*Vegetable aspic 

av. h. 


salad 

170 

Bread and 
nutmargarine 

1 triangle 


sandwiches 

100 

785 

OR 



Broiled butterfish 

av. h. 

200 

Scalloped pota- 

2 h. T. 


toes 

100 

Stewed tomatoes 

2 T. 

50 

“Corn muffins 

1 

130 

Oleomargarine 

1 ball 

75 

Dates stuffed with 

3 

150 

cream cheese 



on lettuce with 

Y, head 

10 

“French dress- 



ing 

1 T. 

65 

780 


DINNER 


Cream of tomato 
soup 

*Boston brown bread 
and butter sand¬ 
wiches 

Boiled sheepshead 
Egg sauce 
Riced potatoes 
Onions 

Sliced cucumbers 
“French dressing 
“Rice bread with 
raisins or rolls 
Cherry pie * (oat¬ 
meal pastry) 

OR 

Cream of tomato 
soup 

“Boston brown bread 
and nutmargarine 
sandwiches 
Roast shoulder of 
mutton 
Mint jelly 
Roast potatoes 
Asparagus 
* White sauce 
Celery 

Ripe olives 
“Rice bread with 
raisins or rolls 
Custard pie * (oat¬ 
meal pastry) 

OR 

Cream of tomato 
soup 

Stewed shin of beef 
Stewed carrots 
“White sauce 
Hearts of lettuce 
“French dressing 
(Wesson oil) 
“Rice bread with 
raisins 

Oleomargarine 
*Cottage pudding 
“Chocolate sauce 


PORTION 

APPROX. 

BREAKFAST FOR NEXT 


CALORIES 

DAY 



Cherries 

H cup 

150 

Minute tapioca 
Cream (thin) 

Sugar (powdered) 


x triangle 

100 

or maple sugar 

av. h. 

200 

Coffee 

2 T. 

75 

Hot milk 

2 h. T. 

75 

Sugar (loaf) 

2 h. T. 

5o 

“Rice bread with 

av. h. 

15 

raisins 

1 T. 

65 

Butter or 

1 slice 

75 

nutmargarine 

1 slice 

200 



1005 

For HEAVY 
BREAKFAST, add 



Y cup 

150 

Cream (thick) for 



coffee 

1 triangle 

100 

Commeal scrapple 
“Baking powder 

av. h. 

200 

biscuits (wheat¬ 
less) 

1 T. 

100 

“Peach marmalade 

1 medium 

100 

5 stalks 

25 


2 T. 

3 small 

50 

OR 

stalks 

10 


2 

1 slice 

30 

75 

Oranges 

Hominy 

Top milk 

1 slice 

200 

Sugar 

Coffee 



Hot milk 


1040 

Sugar 



“Baking powder 

Y cup 

150 

biscuits (wheat¬ 
less) 

av. h. 

2 h. T. 

i75 

15 

Honey 

2 T. 

50 


1 small 



serving 

100 


2 slices 

150 


1 ball 

75 


av. h. 

200 


2 T. 

90 



PORTION 

APPROX. 

CALORIES 

Y\ cup 

75 

2 h. T. 

60 

Y, cup 

100 

1 t. 

25 

1 cup 

0 

Y, cup 

40 

i cube 

25 

1 slice 

75 

1 ball 

75 

475 

1 T. 

70 

1 slice 

100 

1 

125 

1 T. 

100 

395 

I 

100 

2 h. T. 

60 

Y cup 

100 

1 t. 

25 

1 cup 

0 

Y, cup 

40 

I t. 

25 

I 

125 

1 T. 

100 

575 


1005 



































June 4 


t 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Grapefruit with 

X large 

125 

♦Baked apples (karo) 

1 large 

200 

chops 

2 

200 

maraschino 

1 T. 

20 

Oatmeal 

2 h. T. 

50 

Fried mush 

i slice 

100 

Roast gosling 

1 slice 

200 

Cream (thin) 

X cup 

xoo 

Spinach 

2 h. T. 

40 

♦Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



♦Rice bread with 



Apple sauce 

2 T. 

xoo 

or maple sugar 

1 t. 

25 

raisins 

i slice 

75 

Hashed creamed 



Coffee 

1 cup 

0 

Butter or 



potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

*Prune jelly 

2 h. T. 

ii 5 

Corn a la southern 

2 h. T. 

125 

♦Rice bread with 



*Soft custard sauce 

3 T. 

6o 

♦Rice bread with 

1 slice 

75 

raisins 

1 slice 

75 

♦Honey cake— 



raisins or rolls 



Butter or 

. 


butterscotch 



♦Strawberry short 



nutmargarine 

1 ball 

75 

filling 

i slice 

130 

cake 

1 slice 

200 



— 



— 






590 



795 



1020 



— 

OR 


— 

OR 












For HEAVY 









BREAKFAST, add 



French lamb 



Grapefruit (karo) 

X large 

140 




chops 

2 

200 

Corned beef 

1 slice 

200 

Cream (thick) for 



Potato cakes 

i 

50 

Horseradish sauce 

1 T. 

45 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

Riced potatoes 

2 h. T. 

75 

Omelet (3 eggs) 

X omelet 

160 

*Baking powder 



Scalloped onions 

2 h. T. 

150 

Fried mush 

1 slice 

100 

biscuits(wheat- 



Cold slaw 

2 h. T. 

70 

Maple sirup 

2 T. 

130 

less) 

i 

125 

♦Rice bread with 

1 slice 

75 



— 

Honey 

i T. 

100 

raisins or rolls 





460 

Strawberries 

4 h. T. 

40 

Bavarian cream 

2 h. T. 

135 

OR 


— 

Cream (thin) 

X cup 

100 

Cream (thin) 

X cup 

100 




Sugar 

i t. 

25 

♦Almond cakes 

1 

35 




*Pecan cakes 

i 

105 




Stewed prunes 

4 with 2 




— 



1025 


T. juice 

200 



785 

OR 



Oatmeal 

2 h T. 

50 

OR 






Top milk 

X cup 

100 







Sugar 

1 t. 

25 




♦Haricot of mutton 

av. h. 

325 

Coffee 

1 cup 

0 

*Cottage cheese 



Stewed beets 

2 h. T. 

25 

Hot milk 

X cup 

40 

and nut loaf 

i slice 

190 

♦White sauce 

2 T. 

50 

Sugar 

I t. 

25 

♦Tomato sauce 

2 T. 

40 

Corn a la southern 

2 h. T. 

125 

♦Rice bread with 



Hashed browned 



♦Rice bread with 



raisins 

i slice 

75 

potatoes 

2 h. T. 

75 

raisins 

2 slices 

150 

Apple sauce 

2 T. 

100 

♦Baking powder 



Oleomargarine 

1 ball 

75 



— 

biscuits (wheat- 



♦Hominy (left over) 





615 

less) 

i 

125 

molded with 





— 

Oleomargarine 

i ball 

75 

chopped figs 

av. h. 

i 55 




Stewed cherries 

>2 cup 

100 

Top milk 

cup 

100 




♦Gingerbread 









(oatmeal) 

i slice 

150 



1005 






755 
































June 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 



Grapefruit (karo) 

1 

A large 

140 

with peas 

2 h. T. 

75 

soup 

A cup 

150 

Rice (steamed) 

2 h. T. 

70 

Brussels sprouts 

2 h. T. 

30 

*Cheese relish 

i slice 

55 

Cream (thin) 

A cup 

100 

*Rice bread with 



Planked shad 

av. h. 

200 

Sugar (powdered) 



raisins 

1 slice 

75 

Boiled new potatoes 

1 medium 

xoo 

or maple sugar 

1 t. 

25 

Butter or 



Sliced tomatoes 

1 

40 

Coffee 

1 cup 

0 

nutmargarine 

1 ball 

75 

*French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

Tomato and as- 



* Yeast corn bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

paragus salad 

av. h. 

215 

or rolls 



*Yeast com bread 

1 slice 

75 

*Commeal cheese 



Chocolate mousse 

2 h. T. 

200 

Butter or 



sticks 

2 

100 

*Chocolate fruit cake 

1 slice 

175 

nutmargarine 

1 ball 

75 

OR 


770 

OR 


1060 



550 














For HEAVY 



Omelet (3 eggs) 

A omelet 

160 

Cream of asparagus 



BREAKFAST, add 



with asparagus 



soup 

H cup 

150 




tips 

2 h. T. 

5 o 

*Cheese relish 

1 slice 

55 

Cream (thick) for 



Hashed browned 



Sauted shad 

av. h. 

200 

coffee 

1 T. 

70 

potatoes 

2 h. T. 

75 

Boiled potatoes 

1 medium 

100 

Shirred eggs 

1 

100 

Cauliflower au 



Carrots 

2 h. T. 

15 

*Oatmeal muffins 

1 

130 

gratin 

2 h. T. 

80 

* White sauce 

2 T. 

50 

Honey 

x T. 

100 

String beans 

2 h. T. 

40 

Celery 

3 small 




— 

*Yeast corn bread 

1 slice 

75 


stalks 

10 



400 

Nutmargarine 

1 ball 

75 

Sliced tomatoes 



OR 


-- 

Tomato jelly 



*French dressing 

av. h. 

115 




salad 

av. h. 

130 

*Yeast corn bread 

1 slice 

75 




*Cornmeal cheese 



or rolls 



Bananas 

1 

100 

sticks 

2 

100 

Strawberry sherbet 

2 h. T. 

200 

Rice (steamed) 

2 h. T. 

70 



— 

* Almond cakes 

1 

35 

Top milk 

X cup 

100 



785 


' 


Sugar 

1 t. 

25 

OR 





1005 

Coffee 

1 cup 

0 




OR 



Hot milk 

A cup 

40 







Sugar 

I t. 

25 

Tamale pie 

av. h. 

350 




*Oatmeal muffins 

I 

130 

*Yeast corn bread 

1 slice 

75 

Sauted butterfish 

av. h. 

200 

*Orange marmalade 

1 T. 

100 

*Prune butter 

1 T. 

45 

Hashed creamed 





-- 

*Potato and celery 



potatoes 

2 h. T. 

100 



590 

salad 

av. h. 

2x5 

Scalloped onions 

2 h. T. 

150 



— 

*Cottage cheese 



Succotash 

2 h. T. 

100 




sandwiches 

1 triangle 

100 

Celery 

3 small 







— 


stalks 

10 






785 

Ripe olives 

2 

30 







*Yeast com bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Rice pudding with 









raisins 

2 h. T. 

100 



* 




Top milk 

X cup 

100 









X015 
































June 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 



Vegetables 


Fruit 


Miscellaneous 


SATURDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Shad roe, sauted 

av. h. 

150 

*Consomme (meat- 



Bananas 

X 

IOO 

Potato au gratin 

2 h. T. 

100 

less) 

1 cup 

50 

Hominy 

2 h. T. 

00 

Cauliflower 

2 h. T. 

40 

Toast 

i slice 

75 

Cream (thin) 

K cup 

IOO 

Ripe olives 

2 

30 

Roast saddle of 



Sugar (powdered) 



*Yeast corn bread 

i slice 

75 

mutton 

1 slice 

200 

or maple sugar 

1 t. 

25 

Butter or 



Mint sauce 

1 T. 

5 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Currant jelly 

1 T. 

100 

Hot milk 

K cup 

40 

Coffee custard 

A cup 

150 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

*Lemon sauce 

2 T. 

100 

Mashed yellow tur- 



*Yeast corn bread 

1 slice 

75 

*Nut molasses 



nips 

2 h. T. 

50 

Butter or 



bars 

i 

40 

Peas 

2 h. T. 

75 

nutmargarine 

1 ball 

75 




*Yeast corn bread 

1 slice 

75 



— 



760 

or rolls 





500 

OR 


— 

*Pear and nut salad 

av. h. 

170 







Bread and butter 









sandwiches 

1 triangle 

100 

For HEAVY 



Shad roe 

av. h. 

150 




BREAKFAST, add 



Potato balls 

5 balls 

100 



1000 




Scalloped corn 

2 h. T. 

100 

OR 



Cream (thick) for 



Spinach 

2h.T. 

40 




coffee 

1 T. 

70 

Celery 

3 small 





*Commeal and Rice 




stalks 

10 

*Consomme (meat- 



waffles 

1 

235 

Ripe olives 

2 

30 

less) 

1 cup 

50 

Maple simp 

2 T. 

130 

*Yeast com bread 

i slice 

75 

Toast 

1 slice 

75 



" 

Nutmargarine 

i ball 

75 

Mutton chops 

2 

200 



435 

*Prune brown 



Currant jelly 

1 T. 

100 

OR 



Betty 

2 h. T. 

150 

French fried pota- 






*Brown sugar 



toes 

2 h. T. 

75 




sauce 

x T. 

20 

Peas 

2 h. T. 

75 

*Baked apples (karo) 

1 large 

200 



— 

Sauted apples 

2 slices 

50 

, Hominy 

2 h. T. 

60 



75 o 

*Yeast com bread 

1 slice 

75 

Top milk 

A cup 

IOO 

OR 



or rolls 



Sugar 

1 t. 

25 




*Cheese and tomato 



Coffee 

1 cup 

0 




salad 

av. h. 

200 

Hot milk 

X cup 

40 

*Cheese and 



*Boston brown bread 



Sugar 

I t. 

25 

spinach roll 

i slice 

140 

and nutmargarine 



French toast 

i slice 

150 

*Pimento sauce 

2 T. 

50 

sandwiches 

1 triangle 

100 

Corn sirup 

1 T. 

55 

Boiled potatoes 

i medium 

100 







Hearts of lettuce 

i small 


AT) 


1000 



655 

^French dress- 


UK 






ing (Wesson oil) 

serving 

100 







*Yeast corn bread 

i slice 

75 







*Fruit butter 

i T. 

65 

Sirloin steak 

av. h. 

200 




*Stewed dried 



Sauted potatoes 

2 h. T. 

75 




apricots with 



Scalloped tomatoes 

2 h. T. 

100 




raisins 

av. h. 

i 45 

Com pudding 

2 h. T. 

100 




Top milk 

X cup 

100 

*Yeast corn bread 

2 slices 

150 


# 




— 

Oleomargarine 

1 ball 

75 



• 1 



775 

*Sardine and egg 









salad 

av. h. 

310 




V 





1010 


































June 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX 

CALORIE 

Creamed sweet- 

2 h. T. 

125 

Cream of corn soup 

A cup 

150 

breads on toast 

1 slice 

75 

♦Commeal crisps 

3 

30 

Asparagus 

5 stalks 

50 

Roast duck 

1 slice 

200 

Baked potatoes 

1 medium 

IOO 

♦Mashed potato 



Butter or 



stuffing 

1 h. T. 

50 

nutmargarine 

1 ball 

75 

Apple sauce 

2 T. 

IOO 

*Yeast corn bread 

1 slice 

75 

Com fritters 

1 

IOO 

Prime souffle 

av. h. 

125 

Spinach 

2 h. T. 

40 

♦Cocoanut spice 



*Yeast com bread 

1 slice 

75 

cake 

1 slice 

160 

or rolls 





— 

*Strawberry ice 





785 

cream 

2 h. T. 

200 

OR 



♦War cake 

1 slice 

150 






1095 

Eggs a la golden- 



OR 



rod 

av. h. 

300 




Asparagus 

5 stalks 

50 




String beans 

2 h. T. 

40 

Cream of com soup 

A cup 

150 

Celery 

3 small 


*Cornmeal crisps 

3 

30 


stalks 

10 

Roast duck 

1 slice 

200 

Ripe olives 

2 

30 

♦Hominy stuffing 

1 h. T. 

30 

*Yeast corn bread 

1 slice 

75 

Apple sauce 

2 T. 

IOO 

♦Fruit butter 

1 T. 

65 

Mashed potatoes 

2 h. T. 

IOO 

Apricot souffle 

av. h. 

125 

Celery 

3 small 


*Oatmeal maca- 




stalks 

10 

roons 

1 

65 

Spinach 

2 h. T. 

40 




*Yeast corn bread 

1 slice 

75 



760 

or rolls 



OR 


— 

♦Chocolate ice cream 

2 h. T. 

200 




*Honey cake—maple 






filling 

1 slice 

130 

*Meat turnovers 






(left over) 





1065 

* (oatmeal pas- 



OR 



try) 

1 

200 




Hashed creamed 






potatoes 

2 h. T. 

IOO 

Oranges 

1 

IOO 

Mashed yellow 



Roast chicken 

1 slice 

200 

turnips 

2 h. T. 

50 

*Rice stuffing 

1 h. T. 

35 

Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

40 

*Yeast corn bread 

1 slice 

75 

Hearts of lettuce 



*Apricot butter 

1 T. 

40 

♦French dressing 

1 small 


Caramel junket 

A* cup 

IOO 

(Wesson oil) 

serving 

IOO 

♦Chocolate cake 

i slice 

120 

♦Yeast com bread 

2 slices 

150 



— 

Oleomargarine 

1 ball 

75 



755 

Bavarian cream 

2 h. T. 

135 




Top milk 

X cup 

IOO 




♦Chocolate cake 

1 slice 

120 






1055 


BREAKFAST FOR NEXT 
DAY 


Strawberries 
Powdered sugar 
Cream (thin) 
Commeal mush 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Yeast com bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 
Fried eggs 
*Buckwheat gems 
* Orange marmalade 


OR 


Oranges 

Commeal mush 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

*Buckwheat gems 

*Apricot butter 


PORTION 


4 h. T. 

1 t. 

>4 CUp 

2 h. T. 
A cup 

11. 

I cup 
A, cup 
i cube 
i slice 

i ball 


i T. 

i 

i 

i T. 


2 h. T. 
A, cup 
11. 

I cup 
A cup 
11. 

I 

i T. 


APPROX, 

CALORIES 


40 

25 

100 

8 o 

ioo 

25 

o 

40 

25 

75 

75 

585 


70 

IOO 

130 

IOO 

400 


IOO 

80 

IOO 

25 

o 

40 

25 

130 

40 

540 




























3une 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Salmi of duck 

av. h. 

200 

Chicken gumbo 

Lattice potatoes 

2 h. T. 

75 

soup 

String beans 

2 h. T. 

40 

*Cheese relish 

*Buckwheat gems 
Butter or 

i 

130 

Filet of beef 
*Mushroom sauce 

nutmargarine 
*Cheese and nut 

i ball 

75 

Roast potatoes 
Stuffed eggplant 

salad 

av. h. 

225 

Beets 

*Cornmeal crisps 

3 

30 

775 

Celery 

Ripe olives 

OR 



* Yeast corn bread 
or rolls 

Peach and sago 

Salmi of duck 
Hashed creamed 

av. h. 

200 

pudding 

Cream (thick) 

potatoes 

2 h. T. 

xoo 

Brussels sprouts 

2 h. T. 

30 


*Buckwheat gems 

i 

130 

OR 

*Prune butter 

i T. 

45 


*Salad Interlachen 
*Boston brown 
bread and 
nutmargarine 

av. h. 

185 

Chicken gumbo 
soup 

*Cheese relish 

sandwiches 

i triangle 

100 

Beef a la mode 



790 

Radishes 

Scalloped onions 

OR 



String beans 

Cold slaw 
*Yeast corn bread 

Creamed chicken 

av. h. 

150 

or rolls 

with brown rice 

iKT. 

50 

Tapioca custard 

Brussels sprouts 
Com a la south- 

2 h. T. 

•30 

pudding 

Cream (thin) 

era 

2 h. T. 

125 


*Buckwheat gems 

i 

130 


*Fruit butter 

i T. 

65 

OR 

Sliced bananas 

i 

100 


Top milk 

X cup 

100 

750 

Cream of corn soup 
Irish stew 

*Cornmeal dumpling 
Celery 

*Yeast corn bread 
Oleomargarine 
*Coffee jelly 
*Cream sauce 
*Soft molasses 
cookies 


PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 


CALORIES 

DAY 


CALORIES 



Oranges 

1 large 

100 

1 cup 

100 

Corn flakes 

3h. T. 

45 

1 slice 

55 

Cream (thin) 

X cup 

100 

1 filet 

200 

Sugar (powdered) 



2 T. 

40 

or maple sugar 

1 t. 

25 

1 medium 

100 

Coffee 

1 cup 

0 

2 h. T. 

50 

Hot milk 

X cup 

40 

2 h. T. 

50 

Sugar (loaf) 

i cube 

25 

3 small 

*Yeast corn bread 

1 slice 

75 

stalks 

10 

Butter or 



2 

30 

nutmargarine 

1 ball 

75 

1 slice 

75 



— 




485 

2 h. T. 

150 




2 T. 

140 

For HEAVY 
BREAKFAST, add 




* 




1000 

Cream (thick) for 









■ coffee 

1 T. 

70 



Finnan haddock 
*Corn flour rolled 

av. h. 

160 

1 cup 

100 

oats biscuits 



1 slice 

55 

(wheatless) 

1 

125 

av. h. 

200 

Honey 

1 T. 

100 

3 

10 



-* 

2 h. T. 

150 



455 

2 h. T. 

40 

OR 


— 

2 h. T. 

70 




1 slice 

75 

Bananas 

1 

100 



Oatmeal 

2 h. T. 

50 

2 h. T. 

200 

Top milk 

X cup 

xoo 

X cup 

100 

Sugar 

Coffee 

1 t. 

1 cup 

25 





IOQO 

Hot milk 

Sugar 

X cup 

I t. 

40 

25 



*Corn flour rolled 





oats biscuits 



1 cup 

200 

(wheatless) 

I 

125 

av. h. 

250 

*Fruit butter 

I T. 

65 

1 

140 



— 

3 small 




530 

stalks 

IO 



-- 

2 slices 

150 




1 ball 

75 




X cup 

40 




1 T. 

100 




2 

80 





1045 




































June 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Black bass sauted 

av. h. 

200 

Compote of fruit 

1 slice 


Stewed primes 

4 with 2 


Boiled new pota- 



(pineapple and 

pineapple 

50 


T. juice 

200 

toes 

i medium 

100 

cherries) 

cup 

35 

Samp 

2 h. T. 

60 

Stuffed tomatoes 

i 

IOO 

sugar 

I t. 

25 

Cream (thin) 

A cup 

IOO 

*Baking powder 



Roast guinea hen 

1 slice 

200 

Sugar (powdered) 



biscuits (wheat- 



Bread sauce 

1 T. 

50 

or maple sugar 

1 t. 

25 

less) 

i 

125 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

Butter or 



Peas 

2 h. T. 

75 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

Romaine salad 

av. h. 

10 

Sugar (loaf) 

i cube 

25 

Strawberries 

4 h. T. 

40 

♦French dressing 

1 T. 

65 

♦Hominy bread 

1 slice 

75 

Sugar 

i t. 

25 

♦Hominy bread 

1 slice 

75 

Butter or 



Cream (thin) 

A cup 

IOO 

or rolls 



nutmargarine 

1 ball 

75 

*Almond cakes 

i 

35 

Bavarian cream 

2 h. T. 

135 



— 




Cream (thin) 

A cup 

IOO 



600 

OR 


8oo 

♦Chocolate cake 

1 slice 

120 



— 



OR 


1015 

For HEAVY 
BREAKFAST, add 








Compote of fruit, 





* Chicken and corn- 



A orange 





meal croquettes 

i 

200 

(oranges and 

50 

Cream (thick) for 



*White sauce 

2 T. 

50 

cherries) 

A cup 

35 

coffee 

1 T. 

70 

Peas 

2 h. T. 

75 

karo (white) 

1 T. 

30 

Soft cooked eggs 

1 

75 

Celery 

3 small 

Sauted halibut 

av. h. 


♦Com bread 

1 slice 

130 

stalks 

10 

steaks 

120 

♦Orange marmalade 

1 T. 

IOO 

Ripe olives 

2 

30 

♦Hollandaise sauce 

2 T. 

130 


— 

♦Baking powder 


Scalloped potatoes 

2 h. T. 

IOO 



375 

biscuits (wheat- 



Asparagus 

5 stalks 

50 

OR 



less) 

i 

125 

Sliced cucumbers 

av. h. 

15 




*Orange honey 

i T. 

55 

with *French 


65 

75 




♦Pineapple pud¬ 
ding 

2 h. T. 

125 

dressing 
♦Hominy bread 

1 T. 

1 slice 

Stewed dried apri¬ 
cots 

A cup 

200 

Cream (thin) 

A, cup 

IOO 

or rolls 



Samp 

2 h. T. 

60 

— 

Orange jelly 

A cup 

IOO 

Top milk 

A cup 

IOO 

OR 


77 ° 

Cream sauce 

i T. 

IOO 

Sugar 

1 t. 

25 



♦Cocoanut spice cake 

1 slice 

160 

Coffee 

Hot milk 

1 cup 

X cup 

0 





OR 



40 

Scrambled eggs 
with creamed 
carrots 

2 h. T. 

200 


1030 

Sugar 

♦Corn bread 
♦Prune butter 

I t. 
i slice 

1 T. 

25 

2 h. T. 

65 

Boiled canned sal¬ 
mon 

av. h. 

IOO 

130 

45 

Scalloped Jerusa- 


Caper sauce 

2 T. 

75 



625 

lem artichokes 

2 h. T. 

85 

Riced potatoes 

2 h. T. 

75 



String beans 

2 h. T. 

40 

Scalloped onions 

2 h. T. 

150 




♦Baking powder 



Sliced tomatoes 

1 

40 




biscuits (wheat- 



with *French 






less) 

i 

125 

dressing (Wesson 






♦Prune butter 

i T. 

45 

oil) 

1 T. 

65 




♦Oatmeal (left 


♦Yeast com bread 

2 slices 

15° 




over) molded 



Oleomargarine 

1 ball 

75 




with grated 



♦Fruit custard 

2 h. T. 

200 




pineapple 

2 h. T. 

115 

♦Soft molasses 






Top milk 

A, cup 

IOO 

cookies 

2 

80 






775 



1010 


. f 


























June 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Soft shell crabs 

I 

50 

Clam broth 

1 cup 

125 

Cherries 

K CU P 

75 

*Tartare sauce 

i T. 

100 

"Boston brown bread 



Puffed rice 

3 h. T. 

30 

Potato balls 

5 balls 

100 

and nutmargarine 

i slice 

100 

Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

Roast leg of lamb 

1 slice 

200 

Sugar (powdered) 



*Corn bread 

i slice 

130 

Mint jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

Butter or 



Ripe olives 

2 

30 

Coffee 

1 cup 

0 

nutmargarine 

t ball 

75 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

yi cup 

40 

*Macedoine salad 

av. h. 

185 

Carrots 

2 h. T. 

i 5 

Sugar (loaf) 

1 cube 

25 

Bread and butter 



•'White sauce 

2 T. 

50 

*Hominy bread 

1 slice 

75 

sandwiches 

i triangle 

100 

Squash 

2 h. T. 

25 

Butter or 





— 

"Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



780 

or rolls 





— 

OR 


— 

*Frozen maple cus- 





445 




tard 

2 h. T. 

150 



-- 




*Nut molasses bars 

1 

40 




Sauted filet of 






For HEAVY 



flounder 

av. h. 

200 



1010 

BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

Ripe olives 

2 

30 

Clam broth 

1 cup 

125 

Codfish balls 

1 

100 

*Corn bread 

i slice 

130 

"Boston brown bread 



"Rice muffins 

1 

130 

Nutmargarine 

i ball 

75 

and nutmargarine 

1 slice 

100 

Honey 

1 T. 

100 

*Fruit salad 

av. h. 

150 

"Haricot of mutton 

av. h. 

325 



--- - 

Bread and 



Stuffed potatoes 

1 medium 

100 



400 

nutmargarine 



Tomatoes, sauted in 



OR 


— 

sandwiches 

i triangle 

xoo 

cornmeal and egg 

2 slices 

70 






— 

"White sauce 

2 T. 

50 






770 

"Hominy bread 

1 slice 

75 

*Baked apples (karo) 

1 large 

200 

OR 



or rolls 



Hominy 

2 h. T. 

60 




"Strawberry short 



Top milk 

X cup 

100 




cake 

1 slice 

200 

Sugar 

1 t. 

25 

Scalloped fish 






Coffee 

1 cup 

0 

(left over) 

av. h. 

200 



1045 

Hot milk 

X cup 

40 

Boiled potatoes 

x medium 

100 

OR 



Sugar 

I t. 

25 

*Com bread 

i slice 

130 




"Rice muffins 

I 

130 

Oleomargarine 

i ball 

75 




Honey 

I T. 

100 

*Tomato and 



Boiled fowl 

av. h. 

200 



— 

celery salad 

av. h. 

200 

Celery sauce 

2 T. 

50 



680 

*Cottage cheese 



Currant jelly 

1 T. 

100 



— 

sandwiches 

i triangle 

100 

Mashed potatoes 

2 h. T. 

100 






— 

Spinach 

2 h. T. 

40 






805 

Hearts of lettuce 








— 

with "French 









dressing (Wesson 

1 small 








oil) 

serving 

100 







"Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Cherry pie "(rice 









and barley flour 









pastry) 

1 slice 

200 









1015 





























June U 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

Roast squabs 

1 

300 

Cream of mushroom 



*Baked apples (karo) 

i large 

*Hominy stuffing 

1 h. T. 

30 

soup 

A cup 

150 

Oatmeal 

2 h. I. 

Peas 

2 h. T. 

75 

*Commeal crisps 

3 

30 

Cream (thin) 

A cup 

*Rice muffins 

1 

130 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 


Butter or 



Bordelaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

nutmargarine 

1 ball 

75 

Sauted potatoes 

2 h. T. 

75 

Coffee 

1 cup 

Spanish cream 

cup 

50 

Asparagus 

5 stalks 

25 

Hot milk 

A cup 

Stewed cherries 

A cup 

50 

* White sauce 

2 T. 

50 

Sugar (loaf) 

1 cube 

*Commeal hermits 

1 

50 

*Hominy bread 

1 slice 

75 

* Hominy bread 

1 slice 




or rolls 



Butter or 




760 

*Cheese and nut 



nutmargarine 

1 ball 

OR 


— 

salad 

av. h. 

225 






*Boston brown bread 








and butter 

1 slice 

100 



*Peanut fondu 

av. h. 

170 






on toast 

1 slice 

75 



1030 

For HEAVY 


Celery 

3 small 


OR 



BREAKFAST, add 



stalks 

10 






*Rice muffins 

1 

130 




Cream (thick) for 


*Apricot butter 

1 T. 

40 

Cream of com soup 

A cup 

150 

coffee 

1 T. 

Chocolate blanc- 



*Cornmeal crisps 

3 

30 

Shirred eggs 

1 egg 

mange 

2 h. T. 

200 

Sirloin steak 

av. h. 

200 

French toast 

1 slice 

*Custard sauce 

3 T. 

60 

*Tomato sauce 

2 T. 

40 

Maple sirup 

2 T. 

*Soft honey cake 

1 slice 

115 

Fried potato balls 

5 balls 

100 






Asparagus 

5 stalks 

25 





800 

*White sauce 

2 T. 

50 

OR 


OR 


— 

Corn a la southern 

2 h. T. 

125 






*Hominy bread 

1 slice 

75 






or rolls 



Oranges 

1 

Scalloped chicken 

2 h. T. 

250 

*Banana salad 

A banana 

125 

Oatmeal 

2 h. T. 

Beets with 

2 h. T. 

25 

Bread and 



Top milk 

X cup 

*White sauce 

2 T. 

50 

nutmargarine 



Sugar 

1 t. 

*Rice muffins 

1 

130 

sandwiches 

1 triangle 

100 

Coffee 

1 cup 

*Orange honey 

x T. 

55 




Hot milk 

A cup 

*Hominy (left over) 
molded with 



OR 


1020 

Sugar 

*Hominy bread 

I l. 

1 slice 

raisins 

av. h. 

150 




Honey 

1 T. 

Top milk 

A cu p 

100 








— 

Cream of chicken 







760 

soup with rice 

1 cup 

200 





— 

Beefsteak pie* (oat- 








meal pastry) 

av. h. 

200 






Creamed onions 

2 h. T. 

75 






Peas 

2 h. T. 

75 






*Hominy bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 






*Egg and potato 








salad 

av. h. 

245 








1020 




APPROX. 

CALORIES 


200 

50 

100 


25 

0 

40 

25 

75 

75 

590 


70 

100 

150 

130 

450 


100 

50 

100 

25 

o 

40 

25 

75 

100 


5i5 































3une 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

✓ 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

yi omelet 

160 

Cherries 

yi cup 

75 

Grapefruit (karo) 

large 

140 

with shrimps 

cup 

50 

Boiled chicken hali- 



Rice (steamed) 

2 h. T. 

70 

*White sauce 

2 T. 

50 

but 

av. h.- 

150 

Cream (thin) 

}i cup 

100 

Hashed browned 



Caper sauce 

2 T. 

75 

Sugar (powdered) 



potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Scalloped Jerusa- 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

lem artichokes 

2 h. T. 

85 

Scalloped onions 

2 h. T. 

150 

Hot milk 

yi cup 

40 

*Hominy bread 

1 slice 

75 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Orange honey 

1 T. 

55 

or rolls 



+ Barley bread 

1 slice 

75 

* Spinach and egg 



Raspberry sherbet 

2 h. T. 

200 

Butter or 



salad 

av. h. 

145 

*Chocolate maple 



nutmargarine 

1 ball 

75 

*Commeal cheese 



cake 

1 slice 

160 



— 

sticks 

2 

100 






550 



— 



1025 



— 



795 

OR 






OR 






For HEAVY 









BREAKFAST, add 






Sliced oranges 

yi orange 

50 




*Cheese croquettes 

2 small 

200 

and bananas 

banana 

50 

Cream (thick) for 



*White sauce 

2 T. 

50 

(karo) 

1 T. 

30 

coffee ' 

.1 T. 

70 

Potato chips 

6 chips 

75 

Baked blue fish 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Barley bread 

1 slice 

75 

Egg sauce 

2 T. 

75 

^Southern spoon 



Nutmargarine 

1 ball 

75 

Potato balls 

5 balls 

100 

corn bread 

2 h. T. 

100 

Tomatoes with 

1 

40 

Succotash 

2 h. T. 

100 

Butter or 



*Hollandaise 



Sliced cucumbers 

av. h. 

i 5 

nutmargarine 

1 ball 

75 

sauce 

2 T. 

130 

with*French 





— 

Bread and 



dressing 

1 T. 

65 



445 

nutmargarine 



*Barley bread 

x slice 

75 

OR 


— 

sandwiches 

x triangle 

100 

or rolls 








— 

Apricot and sago 








745 

pudding 

2 h. T. 

150 

Stewed primes 

4 with 2 


OR 



*Lemon sauce 

2 T. 

100 


T. juice 

200 




- 



Rice (steamed) 

2 h. T. 

70 






1010 

Top milk 

yi cup 

100 

*Baked split peas 

2 h. T. 

150 

OR 



Sugar 

I t. 

25 

*Cheese sauce 

2 T. 

80 




Coffee 

I cup 

0 

Steamed cabbage 

2 h. T. 

50 




Hot milk 

X cup 

40 

*Barley bread 

1 slice 

75 

Baked grayfish 

av. h. 

200 

Sugar 

1 t. 

25 

*Apricot butter 

1 T. 

40 

Egg sauce 

2 T. 

75 

*Barley bread 

1 slice 

75 

* Apple and nut 



Boiled potatoes 

1 medium 

100 

* Apricot butter 

1 T. 

40 

salad 

av. h. 

260 

Spinach 

2 h. T. 

40 



-- 

Bread and 



*Barley bread 

2 slices 

150 



575 

oleomargarine 



Oleomargarine 

1 ball 

75 



-- 

sandwiches 

1 triangle 

100 

*Jellied apples 

av. h. 

165 






— 

Top milk 

X cup 

100 






755 

* Spice cake 

1 slice 

150 









1055 







































June 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


/ 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Baked live lobster 

yi lobster 

100 

Tomato soup (clear) 

*Mustard sauce 

1 T. 

75 

*Commeal crisps 

*Corn bread 

1 slice 

130 

Broiled filets of beef 

Butter or 


Currant jelly 

nutmargarine 

1 ball 

75 

Lyonnaise potatoes 

*Compote of rice 



Peas 

and cherries 

2 h. T. 

135 

Carrots 

Cream (thin) 

X cup 

100 

*White sauce 

*Spice cake 

1 slice 

150 

*Barley bread 


— 

or rolls 



765 

*Tomato and celery 

OR 


— 

salad 

Bread and butter 




sandwiches 

Beefsteak pie 




* (oatmeal pas¬ 
try) 

av. h. 

200 

OR 

Cauliflower au 




gratin 

2 h. T. 

80 


*Barley bread 

1 slice 

75 

Tomato soup (clear) 

*Fruit butter 

1 T. 

65 

*Commeal crisps 

Raspberries 

1 cup 

90 

Boiled fowl 

Cream (thin) 

X cup 

100 

Celery sauce 

Sugar 

11. 

25 

Lyonnaise potatoes 

*Molasses nut 



Peas 

drop cookies 

I 

115 

Scalloped corn 



*Barley bread 



750 

or rolls 

OR 



*Orange and 

pineapple salad 
Bread and 

Sauted codfish 

av. h. 


nutmargarine 

steaks 

120 

sandwiches 

Stuffed potatoes 

1 medium 

100 


Creamed com 

2 h. T. 

85 


*Barley bread 

1 slice 

75 

OR 

*Fruit butter 

1 T. 

65 


Strawberries 

4 h. T. 

40 


Sugar 

2 t. 

50 

*Turkish pilaf with 

Top milk 

X cup 

100 

raw meat 

*Spice cake 

1 slice 

150 

*Brown nut sauce 



Baked potatoes 



785 

Oleomargarine 



— 

Cauliflower au 




gratin 

String beans 
*Barley bread 
Oleomargarine 
* Apple and nut salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

calories 

1 cup 

100 

Bananas 

I 

100 

3 

30 

Hominy 

2 h. T. 

60 

1 filet 

200 

Cream (thin) 

'A cup 

100 

1 T. 

100 

Sugar (powdered) 



2 h. T. 

75 

or maple sugar 

11. 

25 

2 h. T. 

75 

Coffee 

I cup 

0 

2 h. T. 

15 

Hot milk 

X cup 

40 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

1 slice 

75 

*Barley bread 

1 slice 

75 



Butter or 





nutmargarine 

1 ball 

75 

av. h. 

200 



— 





500 

1 triangle 

100 



-- 


1020 

For HEAVY 





BREAKFAST, add 





Cream (thick) for 



1 cup 

100 

coffee 

1 T. 

70 

3 

30 

Buckwheat cakes 

3 

210 

av. h. 

200 

Maple simp 

2 T. 

130 

2 T. 

5 o 



— 

2 h. T. 

75 



410 

2 h. T. 

75 

OR 


— 

2 h. T. 

100 




1 slice 

75 






Bananas 

1 

100 



Hominy 

2 h. T. 

60 

av. h. 

210 

Top milk 

X cup 

100 



Sugar 

1 t. 

25 



Coffee 

1 cup 

0 

1 triangle 

100 

Hot milk 

yi cup 

40 


— 

Sugar 

11 . 

25 


1015 

Fried commeal 





mush 

1 slice 

100 



Maple simp 

1 T. 

65 





515 

av. h. 

150 



• - 

2 T. 

no 




1 medium 

100 




1 ball 

75 




2 h. T. 

80 




2 h. T. 

40 




2 slices 

150 




1 ball 

75 




av. h. 

260 





1040 

























June 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION . 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Eggs Waldorf 

av. h. 

250 

Cream of cauli- 



Strawberries 

4 h. T. 

40 

Asparagus 

5 stalks 

25 

flower soup 

A cup 

150 

Powdered sugar 

1 t. 

25 

*French dressing 

i T. 

65 

Toast 

i slice 

75 

Cream (thin) 

A cup 

100 

*Barley bread 

i slice 

75 

Roast hindquarter 



Cornmeal mush 

2 h. T. 

80 

Butter or 



of lamb 

1 slice 

200 

Cream (thin) 

X cup 

100 

nutmargarine 

i ball 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 



Blanc-mange 

2 h. T. 

200 

Sweet potatoes 

2 h. T. 

. 125 

or maple sugar 

1 t. 

25 

Stewed strawber- 



Southern style 



Coffee 

1 cup 

0 

ries 

A cu p 

50 

squash 

2 h. T. 

25 

Hot milk 

A cup 

40 

*Oatmeal 



Ripe olives 

2 

30 

Sugar (loaf) 

1 cube 

25 

macaroons 

i 

65 

*Barley bread 

1 slice 

75 

*Barley bread 

1 slice 

75 




or rolls 



Butter or 





805 

Cup St. Jacques 

1 glass 

200 

nutmargarine 

1 ball 

75 

OR 


— 

‘Honey cake—maple 





— 




filling 

1 slice 

130 



585 

Fowl in aspic 

av. h. 

200 



1015 




* Vegetable salad 

av. h. 

185 

OR 



For HEAVY 



*Barley bread 

i slice 

75 




BREAKFAST, add 



Nutmargarine 

i ball 

75 







*Baked honey 



Cream of cauli- 



Cream (thick) for 



custard 

A cup 

150 

flower soup 

A cup 

150 

coffee 

1 T. 

70 

*Oatmeal wafers 

i 

100 

Toast 

i slice 

75 

Corned beef hash 

2 h. T. 

200 


• 

— 

Roast leg of mutton 

1 slice 

200 

*Quaker muffins 

1 

130 



785 

Mint sauce 

1 T. 

5 

Honey 

1 T. 

100 

OR 



Roast potatoes 

1 medium 

100 



' - 




Squash 

2 h. T. 

25 



500 




Celery 

3 small 


OR 


—• 

*Boston roast 

i slice 

220 


stalks 

10 




*Tomato sauce 

2 T. 

40 

Ripe olives 

2 

30 




Spinach 

2 h. T. 

40 

*Barley bread 

1 slice 

75 

*Baked apples (karo) 

1 large 

200 

*Barley bread 

i slice 

75 

or rolls 



Cornmeal mush 

2 h. T. 

80 

Oleomargarine 

i ball 

75 

^Strawberry ice 



Top milk 

A cup 

100 

Junket 

A CU P 

100 

cream 

2 h. T. 

200 

Sugar 

1 t. 

25 

Top milk 

A cup 

xoo 

*War cake 

1 slice 

150 

Coffee 

1 cup 

0 

*Cocoanut spice 






Hot milk 

A cup 

40 

cake 

i slice 

160 



1020 

Sugar 

1 t. 

25 



— 

OR 



^Quaker muffins 

1 

130 



810 




*Orange marmalade 

1 T. 

100 




*Ragout of mutton 

av. h. 

3 i 5 



700 



- 

with *hominy balls 

3 balls 








Scalloped potatoes 

2 h. T. 

xoo 







Stewed tomatoes 

2 T. 

50 







Celery 

3 small 









stalks 

10 







*Barley bread 

2 slices 

150 


• 





Oleomargarine 

1 ball 

75 







*Baked honey cus- 









tard 

A cu p 

150 







*Cocoanut spice cake 

1 slice 

160 









1010 



































June 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

*Nut croquettes 

1 

165 

Cream of potato 



Oranges 

i large 

100 

*White sauce 

2 T. 

50 

soup 

yi cup 

150 

Corn flakes 

3 h. T. 

45 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

Cream (thin) 

K cup 

100 

Scalloped toma- 



Filet of sole(sauted) 

av. h. 

200 

Sugar (powdered) 



toes 

2 h. T. 

100 

*Tartare sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

*Quaker muffins 

1 

130 

Boiled new potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

Butter or 



Cauliflower 

2 h. T. 

40 

Hot milk 

Va, cup 

40 

nutmargarine 

1 ball 

75 

Sliced cucumbers 

av. h. 

15 

Sugar (loaf) 

i cube 

25 

*Deviled eggs 



*French dressing 

x T. 

65 

*Barley bread 

1 slice 

75 

with cheese 

av. h. 

125 

*Barley bread 

1 slice 

75 

Butter or 



*Commeal crisps 

3 

30 

or rolls 



nutmargarine 

1 ball 

75 



— 

Omelet souffle (3 








75 o 

eggs) 

yi omelet 

200 



485 

OR 














1000 







OR 



For HEAVY 



*Nut croquettes 

X 

165 




BREAKFAST, add 



Hashed browned 









potatoes 

2 h. T. 

75 

Cream of celery 



Cream (thick) for 



Lima beans 

2 h. T. 

100 

soup 

yi cup 

150 

coffee 

1 T. 

70 

^Quaker muffins 

1 

130 

*Cheese relish 

i slice 

55 

Codfish balls 

1 

100 

* Prune butter 

1 T. 

45 

Sauted flounder 

av. h. 

200 

*Potato flour and 



* Spinach and egg 



*Tartare sauce 

1 T. 

100 

barley muffins 

1 

100 

salad 

av. h. 

145 

Boiled new potatoes 

1 medium 

100 

Damson jam 

1 T. 

100 

*Commeal cheese 



Peas 

2 h. T. 

75 



— 

sticks 

2 

100 

Celery 

3 small 




370 



— 


stalks 

10 

OR 





760 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 









Cocoanut pudding 

2 h. T. 

210 

Oranges 

1 

100 




*Custard sauce 

3 T. 

60 

Oatmeal 

2 h. T. 

50 

Omelet (3 eggs) 

yi omelet 

160 




Top milk 

cup 

100 

Jerusalem arti- 





1035 

Sugar 

11. 

25 

chokes 

2 h. T. 

25 

OR 



Coffee 

1 cup 

0 

*White sauce 

2 T. 

50 




Hot milk 

yi cup 

40 

Lima beans 

2 h. T. 

100 




Sugar 

11. 

25 

*Quaker muffins 

1 

130 

*Baked salt fish 

2 h. T. 

i 45 

*Barley bread 

1 slice 

75 

*Prune butter 

1 T. 

45 

*Tomato sauce 

2 T. 

40 

Honey 

1 T. 

100 

*Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

2 h. T. 

100 



—— 

Top milk 

yi cup 

100 

Scalloped onions 

2 h. T. 

150 



5 i 5 



* -- 

Sliced tomatoes 

1 

40 






760 

*French dressing 

1 T. 

65 






— 

(Wesson oil) 









*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*CommeaJ (left over) 









molded with 









apricots 

av. h. 

145 







Top milk 

% cup 

100 









1010 































June 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

* 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried scallops 

2 h. T. 

150 

*Consomme (meat- 



Peaches or 

2 

70 

on toast 

1 slice 

75 

less) 

1 cup 

50 

strawberries 

4 h, T. 

40 

Potato balls 

5 balls 

100 

*Cornmeal cheese 



Cream (thin) 

y cup 

100 

Sliced tomatoes 

1 

40 

sticks 

2 

100 

Sugar (powdered) 

11. 

25 

*French dressing 

1 T. 

65 

Boiled fowl 

av. h. 

200 

Quaker oats 

3 h. T. 

45 

*Buckwheat bread 

1 slice 

75 

Celery sauce 

2 T. 

50 

Cream (thin) 

y cup 

100 

Butter or 



Mashed potatoes 

2 h. T. 

100 

Sugar (powdered) 



nutmargarine 

1 ball 

75 

Spinach 

2 h. T. 

40 

or maple sugar 

I t. 

25 

* Apple tapioca 

2 h. T. 

150 

Creamed corn 

2 h. T. 

85 

Coffee 

I cup 

0 

*Custard sauce 

3 T. 

60 

*Buckwheat bread 

1 slice 

75 

Hot milk 

cup 

40 



— 

or rolls 



Sugar (loaf) 

i cube 

25 



790 

Pineapple mousse 

2 h. T. 

200 

*Buckwheat bread 

1 slice 

75 

OR 



*Oatmeal wafers 

1 

100 

Butter or 









nutmargarine 

1 ball 

75 






1000 



-- 

Omelet (3 eggs) 

y 2 omelet 

160 

OR 





580 

with peas 

2 h. T. 

75 






— 

Hashed creamed 









potatoes 

2 h. T. 

100 

*Consomme (meat- 



For HEAVY 



String beans 

2 h. T. 

40 

less) 

1 cup 

50 

BREAKFAST, add 



Celery 

3 small 


*Cornmeal cheese 



/ 


. 


stalks 

xo 

sticks 

2 

100 

Cream (thick) for 



Ripe olives 

2 

30 

Fricassee of chick- 



coffee 

1 T. 

70 

*Buckwheat bread 

1 slice 

75 

en 

av. h. 

200 

Soft cooked eggs 

1 

75 

*Prune butter 

1 T. 

45 

Mashed potatoes 

2 h. T. 

100 

*Corn muffins 

1 

130 

Apple snow 

2 h. T. 

50 

Spinach 

2 h. T. 

40 

*Orange marmalade 

1 T. 

100 

*Custard sauce 

3 T. 

60 

Corn 

2 h. T. 

75 



--- 

*Molasses nut 



*Tomato salad with 





375 

drop cookies 

1 

ii5 

^mayonnaise 

av. h. 

150 

OR 


-- 

- 


— 

^Buckwheat bread 

1 slice 

75 






760 

or rolls 






OR 


■— - 

Spanish cream 

cup 

So 

Stewed prunes 

4 with 2 T. 





Stewed peaches 

X cup 

5o 


juice 

200 




*Molasses nut drop 



Samp 

2 h. T. 

60 

*Baked hominy 



cookies 

1 

115 

Top milk 

y cup 

100 

and cheese 

2 h. T. 

135 




Sugar 

X t. 

25 

*Tomato sauce 

2 T. 

40 



1005 

Coffee 

1 cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

X cup 

40 

with *white 






Sugar 

I t. 

25 

sauce 

2 T. 

50 




*Corn muffins 

I 

130 

String Beans 

2 h. T. 

40 

Cream of pea soup 

1 cup 

200 

*Prune butter 

1 T. 

45 

*Buckwheat bread 

1 slice 

75 

Baked bluefish 

av. h. 

200 



— 

Oleomargarine 

1 ball 

75 

Egg sauce 

2 T. 

75 



625 

Junket 

y* cup 

100 

Boiled potatoes 

1 medium 

100 



-* 

Top milk 

yi cup 

100 

Celery 

3 small 





*Oatmeal cookies 

1 

i35 


stalks 

10 







*Buckwheat bread 

2 slices 

150 






765 

Oleomargarine 

1 ball 

75 






— 

Apple snow 

2 h. T. 

50 







*Custard sauce 

3 T. 

60 







*Oatmeal cookies 

1 

135 









io55 



% 





























June 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Bluefish creole 

av. h. 

200 

Cream of asparagus 



Raspberries 

A. cup 

50 

Sauted potatoes 

2 h. T. 

75 

soup 

A cup 

150 

Cream (thin) 

A cup 

IOO 

Cauliflower au 



*Commeal cheese 



Sugar (powdered) 

1 1 . 

25 

gratin 

2 h. T. 

8 o 

sticks 

2 

100 

Rice (steamed) 

2 h. T. 

70 

♦Corn muffins 

i 

130 

Delmonico steak 

av. h. 

200 

Cream (thin) 

K cup 

IOO 

Butter or 



Horseradish sauce 

1 T. 

45 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Sauted bananas 

A 

75 

or maple sugar 

1 t. 

25 

*Pineapple salad 

av. h. 

150 

String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

*Cornmeal crisps 

3 

30 

♦Buckwheat bread 

1 slice 

75 

Hot milk 

A, cup 

40 




or rolls 



Sugar (loaf) 

i cube 

25 



740 

Coffee custard 

A cup 

150 

♦Buckwheat bread 

1 slice 

75 

OR 



♦Chocolate fruit 



Butter or 






cake 

i slice 

175 

nutmargarine 

1 ball 

75 

Creamed chicken 

av. h. 

150 



1010 



585 

with brown rice 

iKT. 

50 

OR 





— 

Cauliflower 

2 h. T. 

40 




For HEAVY 



Peas 

2 h. T. 

75 




BREAKFAST, add 



*Com muffins 

i 

130 

Cream of asparagus 






Nutmargarine 

i ball 

75 

Soup 

A cup 

150 

Cream (thick) for 



♦Grapefruit salad 

av. h. 

135 

Toast 

i slice 

75 

coffee 

1 T. 

70 

Bread and 



Hamburg steaks 

av. h. 

200 

Sauted porgies 

av. h. 

200 

nutmargarine 



♦Mushroom sauce 

2 T. 

40 

♦Baking powder 



sandwiches 

i triangle 

100 

Hashed browned 



biscuits (wheat- 





— 

potatoes 

2 h. T. 

75 

less) 

1 

125 



755 

Stuffed tomatoes 

1 

xoo 

Honey 

1 T. 

IOO 

OR 



Cold slaw 

2 h. T. 

70 



•- 




♦Buckwheat bread 

1 slice 

75 



495 




or rolls 



OR 


-- 

Sauted porgies 

av. h. 

200 

♦Fruit custard 

2 h. T. 

200 




Mashed potatoes 

2 h. T. 

100 

*Commeal hermits 

1 

50 




♦Commeal muffins 

i 

130 




Bananas 

1 

IOO 

Oleomargarine 

i ball 

75 



1035 

Commeal mush 

2 h. T. 

80 

*Beet and egg 



OR 



Top milk 

A cup 

IOO 

salad 

av. h. 

200 




Sugar 

1 t. 

25 

♦Cottage cheese 






Coffee 

1 cup 

0 

sandwiches 

i triangle 

100 

Beef loaf with 

1 slice 

200 

Hot milk 

A, cup 

40 



— 

*brown nut sauce 

2 T. 

no 

Sugar 

11. 

25 



805 

Scalloped onions 

2 h. T. 

150 

♦Baking powder 





— 

Squash 

2 h. T. 

25 

biscuits (wheat- 






Cold slaw 

2 h. T. 

70 

less) 

I 

125 




♦Buckwheat bread 

2 slices 

150 

♦Orange marmalade 

i T. 

IOO 




Oleomargarine 

1 ball 

75 



— 




♦Samp (left over) 





595 




molded with 





— 




grated pineapple 

av. h. 

135 







Top milk 

A cup 

100 








, 

1015 




























June 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Broiled chicken 
French fried po¬ 
tatoes 

Hearts of lettuce 
*French dressing 
*Baking powder 
biscuits (wheat¬ 
less) 

Butter or 
nutmargarine 
*Orange ice 
"Pecan cakes 


OR 


Creamed dried 
beef on square 
of fried mush 
Spinach 
Celery 

Ripe olives 
*Baking powder 
biscuits (wheat¬ 
less) 

"Orange honey 
Junket 
Cream (thin) 
*Cornmeal hermits 


OR 


*Mock chicken 
*White sauce 
Brussels sprouts 
Sauted apples 
*Baking powder 
biscuits (wheat¬ 
less) 

"Fruit butter 
"Cornmeal (left 
over) molded 
with raisins 
Top milk 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

av. h. 

2 h. T. 

200 

Clams 

"Boston brown breac 

6 

75 

and butter sand- 


1 small 

wiches 

1 triangle 

serving 

100 

Roast hind quartei 



of lamb 

1 slice 



Mint sauce 

1 T. 

1 

125 

Currant jelly 

1 T. 

1 ball 


Potato au gratin 

2 h. T. 

75 

Peas 

2 h. T. 

2 h. T. 

100 

*Buckwheat bread 

1 slice 

X 

105 

or rolls 



— 

Remain e salad with 

av. h. 


780 

"French dressing 

1 T. 


— 

Cream cheese balls 


av. h. 


with English wal¬ 
nuts 

2 balls 

150 

Bread and butter 


1 slice 


sandwiches 

1 triangle 

100 


2 h. T. 

3 small 

40 

OR 


stalks 

10 



2 

30 

Cream of potato 




soup 

"Boston brown bread 

X cup 

1 

125 

and nutmargarine 


1 T. 

55 

sandwiches 

1 triangle 

X cup 

100 

Roast shoulder of 

X cup 

100 

lamb 

av. h. 

I 

50 

Currant jelly 

1 T. 


— 

Sauted bananas 

X banana 


760 

String beans 
"Buckwheat bread 

2 h. T. 


— 

1 slice 



or rolls 


av. h. 

165 

"Pineapple and apple 


salad 

av. h. 

2 T. 

50 

Bread and nutmar- 


2 h. T. 

30 

garine sandwiches 

triangle 

3 slices 

75 

OR 


1 

125 

Cream of asparagus 


1 T. 

65 

soup 

X cup 

av. h. 


Irish stew 
"Cornmeal dump- 

av. h. 

145 

lings 

1 

X cup 

100 

"Buckwheat bread 

2 slices 


— 

Oleomargarine 

1 ball 


755 

"Apple and nut 




salad 

av. h. 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

100 

f 




Pineapple 

1 slice 

100 

_ 

Sago 

2 h. T. 

60 

100 

Cream (thin) 

X cup 

100 


Sugar (powdered) 



200 

or maple sugar 

1 t. 

25 

5 

Coffee 

1 cup 

0 

100 

Hot milk 

X cup 

40 

100 

Sugar (loaf) 

i cube 

25 

75 

"Buckwheat bread 

1 slice 

75 

75 

Butter or 




nutmargarine 

1 ball 

75 

10 




65 



500 


For HEAVY 


-- 


BREAKFAST, add 



100 




100 

Cream (thick) for 




coffee 

x T. 

70 

1030 

Scrambled eggs 

2 h. T. 

200 


Milk toast 

1 slice 




X cup 




milk 

US 

150 







385 

xoo 

OR 



200 




100 

"Baked apples (karo) 

1 large 

200 

75 

Oatmeal 

2 h. T. 

50 

40 

Top milk 

X cup 

100 

75 

Sugar 

I t. 

25 


Coffee 

1 cup 

0 


Hot milk 

X cup 

40 

200 

Sugar 

I t. 

25 


"Buckwheat bread 

1 slice 

75 

100 

"Fruit butter 

1 T. 

65 

1040 



580 


150 

250 

140 

150 

75 

260 


1025 






































June 19 


Meats 


Milk 



Creani 



Butter 



Eggs 



Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

*Cheese croquettes 

2 small 

200 

Cream of spinach 



Huckleberries 

A cup 

50 

Baked potatoes 

i medium 

100 

soup 

A cup 

i 35 

Cream (thin) 

X cup 

100 

Stewed celery 

2 h. T. 

15 

Toast 

1 slice 

75 

Sugar (powdered) 

I t. 

25 

♦White sauce 

2 T. 

50 

Kingfish meunier 

av. h. 

200 

Corn flakes 

3 h- T. 

45 

Ripe olives 

2 

30 

Potato balls 

5 balls 

100 

Cream (thin) 

At cup 

100 

*Rice bread 

i slice 

75 

Stuffed tomatoes 

1 

100 

Sugar (powdered) 



Butter or 



Celery 

3 small 


or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 


stalks 

10 

Coffee 

1 cup 

0 

Orange jelly 

At cup 

100 

Ripe olives 

2 

30 

Hot milk 

A cup 

40 

♦Molasses nut 



♦Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

drop cookies 

I 

JI 5 

or rolls 



♦Rice bread 

1 slice 

75 



— 

Bavarian cream 

2 h. T. 

135 

Butter or 





760 

Stewed peaches 

X cup 

50 

nutmargarine 

1 ball 

75 

OR 


— 

♦War cake 

1 slice 

150 



— 









560 






1050 



— 

*Cheese croquettes 

2 small 

200 

OR 






♦Tomato salad 






For HEAVY 



with *French 






BREAKFAST, add 



dressing 

av. h. 

115 

Cream of spinach 






*Rice bread 

i slice 

75 

soup 

A cup 

125 

Cream (thick) for 



♦Apricot butter 

i T. 

40 

Toast 

i slice 

75 

coffee 

1 T. 

70 

Blanc-mange 

2 h. T. 

200 

Baked haddock 

av. h. 

200 

Omelet (3 eggs) 

A omelet 

160 

♦Maple sauce 

i T. 

60 

Egg sauce 

2 T. 

75 

♦Oatmeal muffins 

1 

130 

♦Pecan cakes 

i 

105 

Riced potatoes 

2 h. T. 

75 

♦Orange marmalade 

1 T. 

100 



—— 

Jerusalem arti- 





— 



795 

chokes 

2 h. T. 

50 



460 

OR 


— 

Celery 

3 small 


OR 


—• 





stalks 

10 







Ripe olives 

2 

30 




♦Peanut fondue 

av. h. 

170 

♦Rice bread 

1 slice 

75 

Oranges 

1 

100 

on toast 

i slice 

75 

or rolls 



Rice (steamed) 

2 h. T. 

70 

Ripe olives - 

2 

30 

♦Cottage pudding 

av. h. 

200 

Top milk 

X cup 

100 

♦Rice bread 

i slice 

75 

♦Hot chocolate sauce 

2 T. 

90 

Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

♦Stewed apricots 





1005 

Hot milk 

A, cup 

40 

with raisins 

av. h. 

145 

OR 


— 

Sugar 

I t. 

25 

Top milk 

A cup 

100 




♦Oatmeal muffins 

I 

130 

♦Indian meal 






Honey 

I T. 

100 

doughnuts 

i 

95 

Boiled codfish 

av.h. 

175 



— 

(cornmeal) 



Egg sauce 

2 T. 

75 



590 



— 

Riced potatoes 

2 h. T. 

75 



— 



765 

Corn a la southern 

2 h. T. 

125 






— 

Sliced tomatoes 

1 

40 







♦French dressing 

1 T. 

65 







(Wesson oil) 









♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Dried peach and 









sago pudding 

2 h. T. 

150 







Top milk 

A cup 

100 









1030 






























June 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Halibut scalloped 



Grapefruit 

yi large 

125 

Peaches or 

2 

70 

with cheese 

av. h. 

200 

Honey 

1 t. 

35 

strawberries 

4 h. T, 

40 

Hashed browned 



Filet mignon 

1 filet 

200 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

75 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

I t. 

25 

Spinach 

2 h. T. 

40 

Roast potatoes 

1 medium 

100 

Minute tapioca 

2 h. T. 

60 

*Rice bread 

i slice 

75 

New beets 

2 h. T. 

25 

Cream (thin) 

yi cup 

100 

Butter or 



*White sauce 

2 T. 

50 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Peas 

2 h. T. 

75 

or maple sugar 

11 . 

25 

Tomatoes stuffed 



*Rice bread 

1 slice 

75 

Coffee 

I cup 

0 

with celery 

i 

50 

or rolls 



Hot milk 

Va cup 

40 

*Hollandaise sauce 

2 T. 

130 

* Jellied apples 

av. h. 

165 

Sugar (loaf) 

1 cube 

25 

Bread and butter 



*Chocolate cake 

1 slice 

120 

*Rice bread 

1 slice 

75 

sandwiches 

i triangle 

100 



— 

Butter or 





— 



1010 

nutmargarine 

1 ball 

75 



745 

OR 






OR 








595 







For HEAVY 


— 




Grapefruit (karo) 

Y .large 

140 

BREAKFAST, add 



Fish timbales 

i 

150 

Delmonico steak 

av. h. 

200 




*Tomato sauce 

2 T. 

40 

Bordelaise sauce 

1 T. 

100 

Cream (thick) for 



Lyonnais e pota- 



French fried pota- 



coffee 

1 T. 

70 

toes 

2 h. T. 

75 

toes 

2 h. T. 

75 

Broiled butterfish 

av. h. 

200 

Sauted eggplant 

i slice 

30 

Oyster plant 

2 h. T. 

15 

*Corn bread 

1 slice 

130 

*Corn muffins 

i 

130 

*White sauce 

2 T. 

50 

Honey 

1 T. 

100 

Nutmargarine 

x ball 

75 

*Rice bread 

1 slice 

75 



— 

Asparagus 

5 stalks 

25 

or rolls 





500 

*Hollandaise sauce 

2 T. 

130 

* Jellied apples 

av. h. 

165 

OR 


— 

*Cornmeal cheese 



Cream (thin) 

Va ' cup 

100 




sticks 

2 

100 

*Pecan cakes 

1 

105 






— 




Bananas 

1 

100 



755 



1025 

Hominy 

2 h. T. 

60 

OR 


— 

OR 



Top milk 

X cup 

100 







Sugar 

X t. 

25 







Coffee 

I cup 

0 

Fish chowder 



Hamburg steaks 

av. h. 

200 

Hot milk 

Ya cup 

40 

(left over) 

I cup 

250 

*Brown nut sauce 

2 T. 

no 

Sugar 

1 t. 

25 

*Rice bread 

i slice 

75 

Hashed creamed 



French toast 

1 slice 

!50 

Oleomargarine 

i ball 

75 

potatoes 

2 h. T. 

100 

Corn sirup 

1 T. 

55 

*Apple and date 



Cabbage au gratin 

2 h. T. 

90 




salad 

av. h. 

275 

Peas 

2 h. T. 

75 



555 

*Cottage cheese 



*Rice Bread 

2 slices 

150 




sandwiches 

i triangle 

100 

Oleomargarine 

1 ball 

75 






— 

*Rice (left over) 








775 

molded with ap- 








— 

ricots 

av. h. 

130 







Top milk 

Va cup 

100 






- 



1030 






























June 21 


Meats Milk 

Cream 

Butter 

Eggs 

V 

Groceries 


Fish 


Vegetables 


Fruit 


v 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

y* omelet 

160 

Tomato soup (clear) 

1 cup 

100 

Oranges or 

i large 

100 

with creamed 



*Cheese relish 

i slice 

55 

cantaloupe 

melon 

50 

mushrooms 

2 h. T. 

90 

Roast capon 

1 slice 

200 

Puffed rice 

3h. T. 

30 

Hashed browned 



*Boiled rice stuffing 

1 h. T. 

35 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

Sugar (powdered) 



Corn a la south- 



Squash 

2 h.T. 

25 

or maple sugar 

i t. 

25 

ern 

2 h. T. 

125 

Hearts of lettuce 



Coffee 

1 cup 

0 

*Rice bread 

1 slice 

75 

with *French 

1 small 


Hot milk 

V\ cup 

40 

Butter or 



dressing 

serving 

100 

Sugar (loaf) 

i cube 

25 

nutmargarine 

x ball 

75 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



* Almond cakes 

1 

35 

*Pistachio ice cream 

2 h. T. 

200 

nutmargarine 

1 ball 

75 




*Honey cake—but- 

1 slice 

130 



— 



760 

ter-scotch filling 





470 

OR 


— 



1020 



— 




AD 



For HEAVY 






v-Jxv 



BREAKFAST, add 



French lamb 









chops 

2 

200 

Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 



Lattice potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

*Tomato jelly 



Roast chicken 

1 slice 

200 

Fried eggs 

1 

100 

salad 

2 h. T. 

130 

* Boiled rice stuffing 

1 h.T. 

35 

*Buckwheat gems 

1 

130 

*Rice bread 

1 slice 

75 

Stewed celery 

2 h.T. 

15 

Strawberry jam 

1 T. 

100 

*Cottage cheese 

2 T. 

40 

*White sauce 

2 T. 

50 



— 

Floating island 

yi cup 

135 

Corn on the cob 

1 ear 

50 



400 

*Oatmeal wafers 

1 

100 

Nutmargarine 

1 ball 

75 

OR 


—. 



— 

Ripe olives 

2 

30 






755 

*Rice bread 

1 slice 

75 




OR 



or rolls 



Stewed dried apri- 






*Pistachio ice cream 

2 h. T. 

200 

cots 

Vi cup 

200 




*Honey cake — but- 

1 slice 

130 

Cornmeal mush 

2 h. T. 

80 

Scrambled eggs 

2 h. T. 

200 

ter-scotch filling 



Top milk 

X cup 

100 

with peas 

2 h. T. 

75 



1015 

Sugar 

1 t. 

25 

Scalloped pota- 



OR 



Coffee 

1 cup 

0 

toes 

2 h. T. 

100 




Hot milk 

% cup 

40 

*Rice bread 

1 slice 

75 




Sugar 

11 . 

25 

* Apricot butter 

1 T. 

40 

Cream of spinach 



*Buckwheat gems 

I 

130 

Chocolate custard 

2 h. T. 

200 

soup 

1 cup 

165 

*Apricot butter 

i T. 

40 

*Molasses nut 



Fricassee of chicken 

av. h. 

200 



— 

drop cookies 

1 

115 

Riced potatoes 

2 h. T. 

75 



640 



— 

Hearts of lettuce 





— 



805 

with *French 

1 small 







— 

dressing (Wes- 

serving 

100 







son oil) 









*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Lemon jelly 

yl cup 

100 







*Custard sauce 

3 T. 

60 







*Molasses nut drop 









cookies 

1 

115 









1040 





























June 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 


Jellied chicken 
Hearts of lettuce 
*Russian dress¬ 
ing 

*Buckwheat gems 
Butter or 

nutmargarine 
Bavarian cream 
Cream (thin) 
*Cornmeal hermit 


OR 


*Cheese and 
spinach roll 
*Brown nut sauce 
Mashed potatoes 
Brussels sprouts 
*Buckwheat gems 
*Fruit butter 
Peach tarts 
* (oatmeal pastry) 


OR 


Scalloped chicken 
(left over) 
Sauted parsnips 
*Buckwheat gems 
*Prune butter 
Sliced bananas 
Top milk 
*Soft honey cake 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

av. h. 

200 

Chicken gumbo 



Blackberries 

X cup 

100 

X head 

10 

soup 

1 cup 

100 

Cream (thin) 

Y cup 

100 



Toast 

i slice 

75 

Sugar (powdered) 

11. 

25 

i T. 

100 

Porterhouse steak 

av. h. 

200 

Hominy 

2 h. T. 

60 

i 

130 

*Beamaise sauce 

x T. 

100 

Cream (thin) 

Y cup 

100 



Potato chips 

6 large . 

75 

Sugar (powdered) 



i ball 

75 

String beans 

2 h. T. 

40 

or maple sugar 

I t. 

25 

2 h. T. 

i 35 

*Rice bread 

1 slice 

75 

Coffee 

I cup 

0 

X cup 

100 

or rolls 



Hot milk 

Y cup 

40 

I 

50 

*Fruit salad 

av. h. 

150 

Sugar (loaf) 

i cube 

25 



Cream cheese 

av. h. 

100 

*Rice bread 

1 slice 

75 


800 

Guava jelly sand- 



Butter or 




— 

wiches 

1 triangle 

100 

nutmargarine 

1 ball 

75 



OR 


1015 



625 

i slice 

140 







2 T. 

no 

Chicken gumbo 



For HEAVY 



2 h. T. 

100 

soup 

1 cup 

100 

BREAKFAST, add 



2 h. T. 

30 

Toast 

1 slice 

75 




i 

130 

*Mock duck 

1 slice 

200 

Cream (thick) for 



i T. 

65 

Currant jelly 

1 T. 

100 

Coffee 

1 T. 

70 

i 

200 

Potato chips 

6 large 

75 

Shirred eggs 

1 

100 


— 

Succotash 

2 h. T. 

100 

*Baking powder 




775 

Celery 

3 small 


biscuits (wheat- 




— 


stalks 

10 

less) 

1 

125 



Ripe olives 

2 

30 

* Orange marmalade 

1 T. 

100 



*Rice bread 

1 slice 

75 



— 



or rolls 





395 



*Banana salad with 



OR 


— 

2 h. T. 

250 

maraschino 






2 halves 

60 

cherries 

av. h. 

165 




i 

130 

Bread and butter 



*Baked apples(karo) 

1 large 

200 

x T. 

45 

sandwiches 

1 triangle 

100 

Oatmeal 

2 h. T. 

50 

i 

100 




Top milk 

X cup 

100 

X cup 

100 

OT? 


1030 

Sugar 

1 t. 

25 

i slice 

115 




Coffee 

1 cup 

0 






Hot milk 

X cup 

40 


800 

Cream of chicken 



Sugar 

I t. 

25 


— 

soup with rice 

X cup 

150 

*Baking powder 





Creamed dried beef 

av. h. 

150 

biscuits (wheat- 





on square of fried 



less) 

I 

125 



mush 

1 square 

100 

*Prune butter 

i T. 

45 



Baked potatoes 

1 medium 

100 



— 



Oleomargarine 

1 ball 

75 



610 



Lima beans 

2 h. T. 

100 



-. 



*Rice bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 

# 





*Pineapple salad 

av. h. 

150 








1050 

1 




































June 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries ■ 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Lobster cutlets 

I 

150 

Cream of celery 



Peaches or 

2 

70 

*White sauce 

2 T. 

50 

soup 

Y cup 

150 

strawberries 

4 h. T. 

40 

Boiled potatoes 

i medium 

100 

*Commeal cheese 


Cream (thin) 

Y cup 

100 

Spinach 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 

11. 

25 

*Baking powder 



Roast squabs 

1 

300 

Quaker oats 

3 h. T. 

45 

biscuits (wheat- 



* Hominy stuffing 

1 h. T. 

30 

Cream (thin) 

X cup 

100 

less) 

i 

125 

Guava jelly 

1 T. 

100 

Sugar (powdered) 



Butter or 



Lattice potatoes 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

15 

Coffee 

1 cup 

0 

*Tomato and cel- 


*White sauce 

2 T. 

50 

Hot milk 

Y cup 

40 

ery salad 

av. h. 

200 

Ripe olives 

2 

30 

Sugar (loaf) 

i cube 

25 

*Commeal crisps 

3 

30 

*Oatmeal bread 

1 slice 

75 

* Oatmeal bread 

1 slice 

75 



— 

or rolls 


Butter or 





770 

Fruit jelly 

2 h. T. 

125 

nutmargarine 

1 ball 

75 

OR 


— 

*Almond cakes 

1 

35 



— 

• 








580 

Chicken in aspic 

av. h. 

200 

OR 


1085 

For HEAVY 


— 






Broiled mush- 

2 h. T. 


Cream of celery 



BREAKFAST, add 



rooms 

*Baking powder 

40 

soup 

*Commeal cheese 

Y, cup 

150 

Cream (thick) for 



biscuits (wheat- 



sticks 

2 

100 

coffee 

1 T. 

70 

less) 

i 

125 

Sauted halibut 


Codfish balls 

1 

100 

* Orange honey 

i T. 

55 

steaks 

av. h. 

120 

*Corn bread 

x slice 

130 

*Apple and date 



*Tomato sauce 

2 T. 

40 

Honey 

1 T. 

100 

salad 

av. h. 

275 

Boiled new potatoes 

1 medium 

100 



— 

Bread and nut- 



Scalloped Jerusa- 



OR 


400 

margarine 



lem artichokes 

2 h. T. 

85 


— 

sandwiches 

i triangle 

100 

Ripe olives 

2 

30 






— 

*Oatmeal bread 

1 slice 

75 

Oranges 



OR 


795 

or rolls 


1 

100 


• - 

Wine jelly 

Y. cup 

100 

Samp 

2 h. T. 

60 




Cream sauce 

I T. 

100 

Top milk 

Y, cup 

100 

Baked beans 



*Oatmeal wafers 

1 

100 

Sugar 

1 t. 

25 

2 h. T. 

100 



Coffee 

1 cup 

X cup 

0 

*Tomato sauce 
Spinach 

2 T. 

2 h. T. 

40 

40 

OR 


1000 

Hot milk 

Sugar 

40 

25 

I t. 





Creamed corn 
*Baking powder 
biscuits (wheat- 

*Fruit butter 
*Tomato and cel¬ 
ery salad 

*Cottage cheese 
sandwiches 

2 h. T. 

i 

i T. 

av. h. 

i triangle 

85 

125 

65 

200 

100 

Cream of chicken 
soup with rice (left 
over) 

Halibut steaks 
Stuffed potatoes 
String beans 

Lettuce with 
*French dressing 
*Oatmeal bread 

1 cup 
av. h. 

1 medium 

2 h. T. 

1 small 
serving 

2 slices 

200 

120 

100 

40 

100 

150 

*Corn bread 
*Fruit butter 

i slice 

1 T. 

130 

65 

545 




Oleomargarine 

1 ball 

75 





• 

755 

*Oatmeal(left over) 









molded with 









prunes 

av. h. 

170 







Top milk 

Y cup 

100 









1055 





























June 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fish souffle 

av. h. 

ii 5 

Sliced peaches 

1 

35 

Raspberries 

X cup 

50 

*Tomato sauce 

2 T. 

40 

Sugar (powdered) 

1 t. 

25 

Cream (thin) 

X cup 

IOO 

Potato balls 

5 balls 

IOO 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 

11. 

25 

Celery 

3 small 


Mint jelly 

1 T. 

IOO 

Rice (steamed) 

2 h. T. 

70 


stalks 

10 

Stuffed potatoes 

1 medium 

100 

Cream (thin) 

cup 

IOO 

Sauted apples 

2 slices 

50 

Cauliflower 

2 h. T. 

40 

Sugar (powdered) 



*Corn bread 

i slice 

130 

Romaine salad 

av. h. 

10 

or maple sugar 

I t. 

25 

Butter or 

* 


'French dressing 

1 T. 

65 

Coffee 

I cup 

0 

nutmargarine 

i ball 

75 

*Oatmeal bread 

1 slice 

75 ’ 

‘Hot milk 

X cup 

40 

Apricot whip 

av. h. 

125 

or rolls 



Sugar (loaf) 

1 cube 

25 

*Soft honey cake 

i slice 

115 

Bavarian cream 

2 h. T. 

135 

*Oatmeal bread 

1 slice 

75 



— 

Stewed plums 

X cup 

50 

Butter or 





760 

*Chocolate fruit 



nutmargarine 

1 ball 

75 

OR 


— 

cake 

1 slice 

175 



— 









585 






1010 



— 

*Rice fondue 

av. h. 

150 

OR 






on toast 

x slice 

75 




For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



*Corn bread 

i slice 

130 

Compote of fruit 

1 peach 

35 




*Prune butter 

i T. 

45 

(Peaches, 

X orange 

50 

Cream (thick) for 



*Cheese and nut 



oranges, karo) 

1 T. 

30 

coffee 

1 T. 

70 

salad 

av. h. 

225 

Lamb steaks 

av. h. 

200 

Poached eggs 

1 

75 

Bread and 



Mint jelly 

1 T. 

* IOO 

on toast 

1 slice 

75 

nutmargarine 



Stuffed potatoes 

1 medium 

IOO 

*Rice muffins 

1 

130 

sandwiches 

i triangle 

IOO 

Lima beans 

2 h. T. 

IOO 

Peach marmalade 

1 T. 

IOO 



— 

Corn on the cob 

1 ear 

50 



— 



765 

Nutmargarine 

1 ball 

75 



450 

. OR 


— 

*Oatmeal bread 

1 slice 

75 

OR 


— 




or rolls 









Omelet souffle 

X omelet 

200 




Broiled perch 

av. h. 

200 

(3 eggs) 



Stewed prunes 

4 with 


Boiled potatoes 

i medium 

IOO 





2 T. juice 

200 

Creamed onions 

2 h. T. 

75 



1015 

Hominy 

2 h. T. 

60 

*Corn bread 

i slice 

130 

OR 



Top milk 

^ cup 

IOO 

Oleomargarine 

i ball 

75 




Sugar 

1 t. 

25 

Sliced oranges 

i 

IOO 




Coffee 

1 cup 

0 

*Children’s cook- 



Roast shoulder of 



Hot milk 

X cup 

40 

ies 

i 

80 

lamb 

av. h. 

200 

Sugar 

11. 

25 



— 

Roast potatoes 

1 medium 

IOO 

*Rice muffins 

I 

130 



760 

Peas 

2 h. T. 

75 

* Orange honey 

i T. 

55 



— 

*Oatmeal bread 

2 slices 

150 



— 




Oleomargarine 

1 ball 

75 



635 




*Indian pudding 

av. h. 

300 



—■ 




Top milk 

X cup 

IOO 



r 






1000 



0 





























June 25 




Meats 

Milk 


Cream 


Butter 


Eggs 


Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold sliced lamb 

i slice 

^50 

Mutton broth with 



Pineapple 

1 slice 

100 

Currant jelly 

i t. 

35 

barley 

1 cup 

100 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

*Commeal cheese 



Cream (thin) 

A> cup 

100 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



Celery 

3 small 


Roast guinea hen 

i slice 

200 

or maple sugar 

1 t. 

25 


stalks 

10 

Bread sauce 

1 T. 

50 

Coffee 

1 cup 

0 

*Rice muffins 

i 

130 

Guava jelly 

1 T. 

100 

Hot milk 

X cup 

40 

Butter or 



Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

Beets 

2 h. T. 

5 ° 

*Oatmeal bread 

x slice 

75 

Peach tarts 

i 

200 

*Oatmeal bread 

1 slice 

75 

Butter or 



*(quick barley 



or rolls 



nutmargarine 

1 ball 

75 

flour pastry) 



* Apricot tapioca pud- 








— 

ding 

2 h. T. 

150 



500 



7 i 5 

Cream (thick) 

2 T. 

140 



— 

OR 


— 




For HEAVY 






AD 


1065 

BREAKFAST, add 



Creamed eggs 

2 h. T. 

150 

UK 



Cream (thick) for 



on toast 

i slice 

75 




coffee 

1 T. 

70 

Sliced tomatoes 



Mutton broth with 



Soft cooked eggs 

1 

75 

with *French 



rice 

1 cup 

100 

Milk toast 

1 slice 


dressing 

av. h. 

”5 

*Cornmeal cheese 




X A cup 


*Rice muffins 

i 

130 

sticks 

2 

100 


milk 

115 

*Orange honey 

i T. 

55 

Roast guinea hen 

1 slice 

200 




Peach and sago 



Bread sauce 

1 T. 

50 

OR 


260 

pudding 

2 h. T. 

150 

Sauted bananas 

A banana 

75 



— 

Cream (thin) 

A cup 

100 

Peas 

2 h. T. 

75 






— 

Celery 

3 small 


Bananas 

1 

100 



770 


stalks 

10 

Oatmeal 

2 h. T. 

50 

OR 


— 

*Oatmeal bread 

1 slice 

75 

Top milk 

A cup 

100 




or rolls 



Sugar 

I t. 

25 




Pineapple sherbet 

2 h. T. 

200 

Coffee 

I cup 

0 

*Cottage pie (left 



*Soft honey cake 

1 slice 

115 

Hot milk 

A cup 

40 

over) 

av. h. 

300 




Sugar 

I t. 

25 

Sauted eggplant 

i slice 

30 



1000 

*Oatmeal bread 

i slice 

75 

*Rice muffins 

i 

130 

OR 



*Orange marmalade 

1 T. 

100 

* Apricot butter 

i T. 

40 






_ 

*Hominy (left over) 








515 

molded with 



Corned beef 

1 slice 

200 




dates 

av. h. 

165 

*Mustard sauce 

1 T. 

75 




Top milk 

A cup 

100 

Boiled potatoes 

1 medium 

100 






— 

Mashed yellow tur- 








765 

nips 

2 h. T. 

50 






— 

Cold slaw 

2 h. T. 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Peach pudding 

2 h. T. 

200 







*Lemon sauce 

2 T. 

100 









1020 






























June 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALOklES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold boiled sal- 



Cream of pea soup 

H cup 

150 

Huckleberries 

A cup 

50 

mon 

av. h. 

IOO 

*Cheese relish 

1 slice 

55 

Cream (thin) 

X cup 

100 

*Mayonnaise 

2 T. 

200 

Baked weakfish 

av. h. 

175 

Sugar (powdered) 

I t. 

25 

Mashed potatoes 

2 h. T. 

IOO 

Potato balls 

5 balls 

100 

Corn flakes 

3 h. T. 

45 

*Oatmeal bread 

i slice 

75 

Sliced tomatoes 

1 

40 

Cream (thin) 

X cup 

IOO 

Butter or 



^French dressing 

1 T. 

65 

Sugar (powdered) 



nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

or maple sugar 

1 t. 

25 

*Salad Interlachen 

av. h. 

185 

or rolls 



Coffee 

1 cup 

0 

*Cornmeal crisps 

3 

30 

Pineapple sherbet 

2 h. T. 

200 

Hot milk 

X cup 

40 




*Chocolate maple 



Sugar (loaf) 

i cube 

25 



765 

cake 

1 slice 

160 

"Potato bread 

1 slice 

75 

OR 






Butter or 








1020 

nutmargarine 

1 ball 

75 




OR 





— 

Curried scallops 

2 h. T. 

150 






560 

Brown rice 

lyz t. 

50 






— 

Chutney 

i T. 

10 

Cream of pea soup 

S/i cup 

150 

For HEAVY 



Hashed creamed 



*Cheese relish 

i slice 

55 

BREAKFAST, add 



potatoes 

2 h. T. 

IOO 

Fried filet of floun- 






Spinach 

2 h. T. 

40 

der 

av. h. 

200 

Cream (thick) for 



*Potato bread 

i slice 

75 

*Tartare sauce 

1 T. 

IOO 

coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 

Potato balls 

5 balls 

IOO 

Fried smelts 

av. h. 

200 

*Vegetable salad 

av. h. 

185 

Sliced cucumbers 

av. h. 

15 

"Southern spoon 



Bread and 



"French dressing 

1 T. 

65 

corn bread 

2 h. T. 

IOO 

nutmargarine 



*Potato bread or rolls 

1 slice 

75 

Honey 

1 T. 

IOO 

sandwiches 

i triangle 

IOO 

"Peach tapioca 

2 h. T. 

150 



— 



— 

Cream (thin) 

X cup 

IOO 



470 



785 




OR 


— 

OR 


— 



1010 







OR 


— 










*Baked apple (karo) 

1 large 

200 

*Rice loaf 

av. h. 

145 




Rice (steamed) 

2 h. T. 

70 

*Brown nut sauce 

2 T. 

no 

Baked haddock 

av. h. 

200 

Top milk 

X cup 

IOO 

Cabbage au gratin 

2 h. T. 

90 

*Tomato sauce 

2 T. 

40 

Sugar 

1 t. 

25 

*Potato bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Fruit butter 

i T. 

65 

Scalloped onions 

2 h. T. 

150 

Hot milk 

A cup 

40 

French toast 

i slice 

150 

Spinach 

2 h. T. 

40 

Sugar 

11. 

25 

Maple sirup 

2 T. 

130 

"Potato bread 

2 slices 

150 

"Potato bread 

i slice 

75 




Oleomargarine 

1 ball 

75 

' Fruit butter 

1 T. 

65 



765 

"Molasses pudding 

2 h. T. 

215 



— 




*Foamy sauce 

1 T. 

65 



600 





/ 

1010 

































June 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIEo 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

i 

300 

Clam broth 

1 cup 

125 

Peaches or 

2 

70 

Potato cakes 

i 

50 

Toast 

i slice 

75 

strawberries 

4 h, T, 

40 

Carrots 

2 h. T. 

15 

Mignon of lamb 

av. h. 

200 

Cream (thin) 

yi cup 

IOO 

*White sauce 

2 T. 

50 

Mint jelly 

1 T. 

IOO 

Sugar (powdered) 

11. 

25 

*Potato bread 

i slice 

75 

Potatoes au gratin 

2 h. T. 

IOO 

Minute tapioca 

2 h. T. 

60 

Butter or 



Peas 

2 h. T. 

75 

Cream (thin) 

yi Cup 

IOO 

nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

Sugar (powdered) 



*Plain rice pudding 

2 h. T. 

IOO 

or rolls 



or maple sugar 

I t. 

25 

Cream (thin) 

yi cup 

100 

*Pineapple and 



Coffee 

I cup 

0 



— 

peach salad 

av. h. 

185 

Hot milk 

X cup 

40 



765 

Bread and butter 



Sugar (loaf) 

i cube 

25 

OR 


— 

sandwiches 

1 triangle 

IOO 

*Potato bread 

1 slice 

75 







Butter or 



*Green pea loaf 


TTC 

AD 


1035 

nutmargarine 

1 ball 

75 

*Pimento sauce 

2 T. ' 

5° 






■ms 

Sweet potato 









croquettes 

i 

150 

Clam broth 

1 cup 

125 

For HEAVY 



Carrots 

2 h. T. 

40 

Toast 

1 slice 

75 

BREAKFAST, add 



Lettuce with 



Mutton chops 

2 

200 




^French dress- 

i small 


Currant jelly 

1 T. 

IOO 

Cream (thick) for 



ing 

serving 

IOO 

Scalloped potatoes 

2 h. T. 

IOO 

coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

Lima beans 

2 h. T. 

IOO 

Scrambled eggs 

2 h. T. 

200 

*Apricot butter 

i T. 

40 

*Potato bread 

1 slice 

75 

*Cornmeal rolls 

1 

130 

*Rice pudding with 



or rolls 



Peach marmalade 

1 T. 

IOO 

raisins 

2 h. T. 

IOO 

*Pear and nut salad 

av. h. 

170 



— 

Cream (thin) 

yi cup 

IOO. 

Bread and nutmar- 





500 



— 

garine sand- 



OR 


-- 

OR 


770 

wiches 

1 triangle 

IOO 









1045 

Oranges 

1 

IOO 




OR 



Hominy 

2 h. T. 

60 

Corned beef hash 






Top milk 

yi cup 

IOO 

(left over) 

2 h. T. 

200 




Sugar 

I t. 

25 

Scalloped toma- 



Chicken pot pie 



Coffee 

I cup 

0 

toes 

2 h. T. 

IOO 

* (potato pastry) 

av. h. 

300 

Hot milk 

% cup 

40 

Lima beans 

2 h. T. 

IOO 

Lima beans 

2 h. T. 

IOO 

Sugar 

11. 

25 

*Potato bread 

i slice 

75 

Com a la southern 

2 h. T. 

125 

Fried cornmeal 



*Prune butter 

i T. 

45 

^Potato bread 

2 slices 

150 

mush 

1 slice 

IOO 

*Rice (left over) 



Oleomargarine 

1 ball 

75 

Maple sirup 

1 T. 

65 

molded with 



* Apple and nut salad 

av. h. 

260 




chopped figs 

av. h. 

150 






515 

Top milk 

l A cup 

IOO 



1010 






770 











\ 






































June 28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST for next 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Cantaloupe 

Y melon 

50 

Blackberries 

Y cup 

50 

chops 

2 

200 

Roast beef 

1 slice 

200 

Cream (thin) 

X cup 

100 

Potato chips 

6 large 

75 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

I t. 

25 

Corn on the cob 

1 ear 

50 

Riced potatoes 

2 h. T. 

75 

Puffed rice 

3 h. T. 

30 

Butter or 



Ripe olives 

2 

30 

Cream (thin) 

X cup 

100 

nutmargarine 

1 ball 

75 

Celery 

3 small 


Sugar (powdered) 



^Potato bread 

1 slice 

75 


stalks 

10 

or maple sugar 

I t. 

25 

Currant jelly 

1 t. 

35 

Artichokes 

1 

50 

Coffee 

I cup 

0 

*Prune jelly 

2 h. T. 

ii 5 

*Hollandaise sauce 

2 T. 

130 

Hot milk 

X cup 

40 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Pecan cakes 

1 

105 

or rolls 



^Potato bread 

x slice 

75 



— 

Maple parfait 

1 glass 

250 

Butter or 





790 

*Honey cake with 



nutmargarine 

1 ball 

75 

OR 


— 

marshmallow fill- 









ing 

1 slice 

130 



545 

Broiled squabs 

1 

300 



1040 




Hearts of lettuce 

Y, head 

10 

OR 



For HEAVY 



with *Russian 






BREAKFAST, add 



dressing 

1 T. 

100 







*Potato bread 

1 slice 

75 

Cantaloupe 

Y melon 

50 

Cream (thick) for 



*Apricot butter 

1 T. 

40 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

Caramel custard 

K cup 

150 

Horseradish sauce 

1 T. 

45 

Omelet (3 eggs) 

Yt omelet 

160 

*Chocolate cake 

1 slice 

120 

Roast potatoes 

1 medium 

100 

* Quaker muffins 

1 

130 



-- 

Creamed mush- 



*Orange marmalade 

1 T. 

100 



795 

rooms 

2 h. T. 

90 



— 

OR 


— 

Com pudding 

2 h. T. 

100 



460 




Celery 

3 small 


OR 


— 





stalks 

10 




Omelet (3 eggs) 

Y omelet 

160 

Ripe olives 

2 

30 




Hashed browned 



*Potato bread 

1 slice 

75 

Bananas 

1 

100 

potatoes 

2 h. T. 

75 

or rolls 



Cornmeal mush 

2 h. T. 

80 

Spinach 

2 h. T. 

40 

* Vanilla ice cream 

2 h. T. 

200 

Top milk 

Y cup 

100 

Hearts of lettuce 



*Chocolate cake 

1 slice 

120 

Sugar 

1 t. 

25 

with *French 

1 small 





Coffee 

1 cup 

0 

dressing (Wes- 

serving 

xoo 



1020 

Hot milk 

Y\ cup 

40 

son oil) 

*Potato bread 

1 slice 

75 

OR 



Sugar 

*Quaker muffins 

I t. 

I 

25 

130 

*Orange honey 

1 T. 

55 




*Orange honey 

1 T. 

55 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 




*War cake 

x slice 

150 

Hashed browned 





555 



— 

potatoes 

2 h. T. 

75 






755 

Creamed cauli- 









flower 

2 h. T. 

50 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 





/ 


Oleomargarine 

1 ball 

75 







Tapioca custard 




— 





pudding 

2 h. T. 

200 







Top milk 

X cup 

100 







*War cake 

1 slice 

150 









1030 

































June 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


/ 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Cold sliced beef 

i slice 

150 

"Julienne soup 



Blackberries 

A cup 

IOO 

*Horseradish 


(meatless) 

1 cup 

75 

Cream (thin) 

A cup 

IOO 

sauce 

i T. 

45 

"Cheese relish 

i slice 

55 

Sugar (powdered) 

I t. 

25 

French fried 


Crown roast of 


Hominy 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

lamb 

av. h. 

200 

Cream (thin) 

A cup 

IOO 

Oyster plant 

2 h. T. 

15 

Currant jelly 

1 T. 

IOO 

Sugar (powdered) or 

1 t. 


"White sauce 

2 T. 

50 

Boiled new potatoes 

1 medium 

IOO 

maple sugar 

25 

Celery 

3 small 

Creamed mush- 



Coffee 

1 cup 

0 

stalks 

10 

rooms 

2 h. T. 

90 

Hot milk 

X cup 

40 

"Quaker muffins 

i 

130 

"Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 


or rolls 


"Potato bread 

1 slice 

75 

nutmargarine 

i ball 

75 

"Grapefruit salad 

av. h. 

135 

Butter or nutmar- 

1 ball 


"Date pudding 

2 h. T. 

xoo 

Cream cheese 

av. h. 

IOO 

garine 

75 

*Lemon sauce 

2 T. 

IOO 

Bread and butter 





— 




sandwiches 

1 triangle 

IOO 

For HEAVY 

BREAKFAST, add 


625 

OR 


750 

OR 


1030 



Cold sliced 






Cream (thick) for 



roast beef 

i slice 

150 

"Julienne soup 





*Potato and 


(meatless) 

1 cup 

75 

coffee 

1 T. 

70 

celery salad 

av. h. 

215 

"Cheese relish 

1 slice 

55 

Broiled weakfish 

av. h. 

175 

*Quaker muffins 

i 

130 

Ragout of mutton 

av. h. 


"Popovers 

1 

IOO 

"Orange honey 

i T. 

55 

with hominy balls 

3 balls 

3 i 5 

Honey 

1 T. 

IOO 

*Hominy molded 



Baked potatoes 

1 medium 

IOO 



— 

with apricots 

av. h. 

150 

Nutmargarine 

1 ball 

75 



445 

Cream (thin) 

X cup 

IOO 

Cauliflower au 

2 h. T. 

80 

OR 


— 




gratin 





OR 


800 

"Potato bread 
or rolls 

1 slice 

75 







"Orange and peach 

av. h. 

160 

Stewed dried apri- 



Creamed finnan 

av. h. 

160 

salad 



cots 

Vi cup 

200 

haddock on 



Bread and nutmar- 

1 triangle 

IOO 

Oatmeal 

2 h. T. 

50 

toast 

i slice 

75 

garine sandwiches 


Top milk 

A cup 

IOO 

Boiled potatoes 

i medium 

IOO 



1035 

Sugar 

11. 

25 

"Quaker muffins 

i 

130 

OR 



Coffee 

1 cup 

0 

"Apricot butter 

i T. 

40 



Hot milk 

A cup 

40 

"Baked apples 






Sugar 

I t. 

25 

(karo) 

i 

200 

"Turkish pilaf with 



"Potato bread 

i slice 

75 

Top milk 

A cup 

IOO 

cooked meat (left 

av. h. 

125 

"Apricot butter 

1 T. 

40 



over) 

2 T. 

no 



— 



805 

"Brown nut sauce 

1 medium 

IOO 



555 



Baked potatoes 

1 ball 

75 



— 




Oleomargarine 

2 h. T. 

IOO 







Succotash 

2 h. T. 

150 


* 





Scalloped onions 

2 slices 

150 







"Potato bread 

1 baU 

75 







Oleomargarine 
"Tomato jelly salad 









with "mayonnaise 

av. h. 

130 







(Wesson oil) 


1015 














































June 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


1 bousebolt> Btpeneee 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 




Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 

Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 


Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Cornmeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Cocoa 

(Srocen? Xi6t 

Fruits (dried )—Continued 

Polishes 

Cocoanut 

Figs 

Brass 

Coffee 

Primes 

Nickel 

Peaches 

Shoe 

Colorings 

Pears 

Silver 

Condensed milk 

Raisins 

Pyro 

Cord 

Cornstarch 

Gelatine 

Raisins 

Cotto 

Ginger ale 

Rennet 

Cottolene 

Grape juice 

Rice 

Cottonseed oil 

Brown 

Wild 

Cream of tartar 

Honey 

Crisco 


Sago 

Crystallose 

Jam 

Salad dressing 

Currants 

Jelly 

Salt 

Dates 

Karo (white) 

Freezing 

Kitchen 

Table 

Doilies 

Karo (dark) 

Sapolio 

Soap 

Dried egg powder 

Kitchen bouquet 

Dried milk powder 


Laundry 


Lentils 

Toilet 

Evaporated milk 


Soda 

Malted milk 

Baking 

Fish (dried) 

Maple sugar 

Matches 

Washing 
Soup (canned) 


Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
-Flour 

Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Mazola (com oil) 

Mincemeat 

Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
/ Ripe 

Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of mil k 
Simp 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


flDarfcet Xist 


FISH 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

Bluefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of Iamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 
Pigeon 

Squab 

Turkey 



*VEAL 

i 


Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 

Apple 

Apricot 

Banana 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


Blackberries Currants Lemon 

*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

*Cheese souffle 

X cup 

150 

Cream of mushroom 



Peaches or 

2 

70 

Mashed potatoes 

2 h. T. 

100 

soup 

X cup 

150 

strawberries 

4 h, T. 

40 

Creamed onions 

2 h. T. 

75 

*Commeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

*Potato bread 

i slice 

75 

Chicken a la Mary- 



Sugar (powdered) 

1 t. 

25 

*Fruit and peanut 



land 

av. h. 

250 

Quaker oats 

3 h. T. 

45 

butter 

i T. 

90 

Potato balls 

5 balls 

100 

Cream (thin) 

X cup 

100 

*Pineapple and 



Stuffed tomatoes 

1 

100 

Sugar (powdered) 



celery salad 

av. h. 

160 

String beans 

2 h. T. 

40 

or maple sugar 

1 t. 

25 

Bread and butter 



*Rice bread with 



Coffee 

1 cup 

0 

sandwiches 

i triangle 

100 

raisins 

1 slice 

75 

Hot milk 

X cup 

40 




Cocoanut pudding 

2 h. T. 

210 

Sugar (loaf) 

i cube 

25 



750 

*Foamy sauce 

1 T. 

65 

*Rice bread with 



OR 






raisins 

1 slice 

75 






1020 

Butter or 






OR 



nutmargarine 

1 ball 

75 

*Pimento and 









cheese roast 

i slice 

200 






580 

*Brown nut sauce 

2 T. 

no 

Cream of mushroom 



For HEAVY 



Mashed yellow 



soup 

X cup 

150 

BREAKFAST, add 



turnips 

2 h. T. 

50 

*Cornmeal crisps 

3 

30 




*Potato bread 

i slice 

75 

Roast guinea hen 

1 slice 

200 

Cream (thick) for 



* Apricot butter 

i T. 

40 

Bread sauce 

1 T. 

50 

coffee 

1 T. 

70 

*Tomato and cel- 



Riced potatoes 

2 h. T. 

75 

Fried eggs 

1 

xoo 

ery salad 

av. h. 

200 

Stuffed tomatoes 

1 

100 

*Corn muffins 

1 

130 

*Boston brown 



Celery 

3 small 


Plum jam 

1 T. 

100 

bread and nut- 




stalks 

10 




margarine 



Ripe olives 

2 

30 



400 

sandwiches 

i triangle 

100 

*Rice bread with 









raisins 

1 slice 

75 

OR 





775 

*Peach pudding 

2 h. T. 

200 




OR 



*Lemon sauce 

2 T. 

100 









1020 

*Baked apples (karo) 

1 large 

200 

*Baked salt fish 

2 h. T. 

145 

UJa 



Samp 

2 h. T. 

60 

*Tomato sauce 

2 T. 

40 




Top milk 

X cup 

100 

Stuffed potatoes 

i medium 

100 

Molded fish 

av. h. 

200 

Sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 

Egg sauce 

2 T. 

75 

Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 

Boiled potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

*Fruit butter 

i T. 

65 

Sliced tomatoes 

1 

40 

Sugar 

I t. 

25 

*Vegetable salad 

av. h. 

185 

with *French 



*Com muffins 

I 

130 

Bread and oleo- 



dressing 



*Fruit butter 

iT. 

65 

margarine 



(Wesson oil) 

1 T. 

65 




sandwiches 

i triangle 

100 

*Rice bread with 





645 




raisins 

2 slices 

150 






750 

Oleomargarine 

1 ball 

75 






— 

*Brown Betty 

2 h. T. 

200 







Top milk 

X cup 

100 




t 





1005 











































3ul^ l 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Omelet (3 eggs) 

X omelet 

160 

Cream of tomato 

Sauted potatoes 

2 h. T. 

75 

soup 

Stuffed egg¬ 
plant 

2 h. T. 

50 

*Boston brown bread 
and butter sand- 

*Corn muffins 

1 

130 

wiche s 

Butter or 
nutmargarine 

1 ball 

75 

Lamb steaks 

Guava jelly 

*01ive and pimen¬ 
to cheese salad 

av. h. 

250 

Lyonnaise potatoes 
Cauliflower au 

*Commeal crisps 

3 

30 

gratin 

OR 

Sauted halibut 


770 

Celery 

Ripe olives 
*Rice bread with 

steaks 

av. h. 

120 

raisins 

Boiled new pota¬ 
toes 

1 medium 

100 

Custard pie 
* (oatmeal crust) 

Stuffed eggplant 

2 h. T. 

50 

OR 

Ripe olives 

2 

30 

*Corn muffins 

1 

130 


Nutmargarine 

1 ball 

75 

Cream of tomato 

*Cheese and nut 
salad 

av. h. 

225 

soup 

*Cheese relish 

*Commeal crisps 

3 

30 

Loin chops of lamb 

OR 

Sauted flounder 

av. h. 

760 

200 

Mint jelly 

Hashed creamed 
potatoes 

Brussels sprouts 
Hearts of lettuce 

Scalloped pota¬ 
toes 

av. h. 

100 

with *French 
dressing 

String beans 

2 h. T. 

40 

*Rice bread with 

*Com muffins 

1 

130 

raisins or rolls 

Oleomargarine 

1 ball 

75 

Cocoanut pie 

*Dates stuffed 
with cream 
cheese 

3 

150 

(rice and barley 
flour pastry) 

on lettuce with 

X head 

10 

OR 

*French dress¬ 
ing 

1 T. 

65 

Cream of cauli- 


770 

flower soup 
Stewed shin of beef 
Stewed carrots with 
*white sauce 
Hearts of lettuce 
with*French dress¬ 
ing (Wesson oil) 
*Rice bread with 
raisins 

Oleomargarine 
*Cottage pudding 
*Lemon sauce 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Raspberries 

X CUp 

50 

X cup 

150 

Cream (thin) 

X cup 

IOO 



Sugar (powdered) 

I t. 

25 



Rice (steamed) 

2 h. T. 

70 

1 triangle 

100 

Cream (thin) 

X cup 

IOO 

av. h. 

200 

Sugar (powdered) 

I t. 


1 T. 

100 

or maple sugar 


25 

2 h. T. 

75 

Coffee 

1 cup 

0 



Hot milk 

X cup 

40 

2 h. T. 

80 

Sugar (loaf) 

1 cube 

25 

3 small 


*Rice bread with 



stalks 

10 

raisins 

1 slice 

75 

2 

30 

Butter or 





nutmargarine 

1 ball 

75 

1 slice 

75 








585 

1 slice 

200 






For HEAVY 




1020 

BREAKFAST, add 





Cream (thick) for 



X cup 

150 

coffee 

1 T. 

70 

i slice 

55 

Shirred eggs 

1 

IOO 

1 

200 

*Baking powder bis- 



1 T. 

100 

cuits (wheatless) 

1 

125 



*Orange marmalade 

1 T. 

IOO 

2 h. T. 

100 




2 h. T. 

3 ° 

OR 


395 

1 small 





serving 

100 

Oranges 

1 

IOO 



Hominy 

2 h. T. 

60 

1 slice 

75 

Top milk 

X cup 

IOO 



Sugar 

1 t. 

25 



Coffee 

1 cup 

0 

1 slice 

200 

Hot milk 

X cup 

40 


— 

Sugar 

I t. 

25 


IOXO 

*Baking powder bis- 

t- 



— 

cuits (wheatless) 

I 

125 



Honey 

1 T. 

IOO 

X cup 

150 




av. h. 

175 



575 

2 h. T. 

15 




2 T. 

50 




1 small 





serving 

IOO 




2 slices 

150 




1 ball 

75 




av. h. 

200 




2 T. 

IOO 





1015 






































Juls 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried scallops 

2 h. T. 

150 

Grapefruit with 

X large 

125 

Pineapple 

1 slice 

100 

"Tartare sauce 

i T. 

100 

maraschino 

1 T. 

20 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

Roast squabs 

1 

300 

Cream (thin) 

X cup 

100 

Spinach 

2 h. T. 

40 

*Hominy stuffing 

x h. T. 

30 

Sugar (powdered) 



Ripe olives 

2 

30 

Currant jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

"Rice bread with 



Hashed creamed 



Coffee 

1 cup 

0 

raisins 

i slice 

75 

potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

Butter or 



String beans 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

nutmargarine 

x ball 

75 

Celery 

3 small 


"Rice bread with 



Coffee jelly 

X cup 

40 


stalks 

10 

raisins 

1 slice 

75 

*Soft custard 



*Rice bread with 



Butter or 



sauce 

3 T. 

60 

raisins or rolls 

1 slice 

75 

nutmargarine 

1 ball 

75 

"Honey cake with 



"Peach shortcake 

1 slice 

200 




butter scotch 








500 

filling 

i slice 

130 



1000 






775 

OR 






OR 












Grapefruit (karo) 

X l ar ge 

140 

For HEAVY 



"Curried bananas 

av. h. 

170 

Fricassee of chick- 



BREAKFAST, add 



with brown rice 



en 

av. h. 

200 




Chutney 

i T. 

10 

Mashed potatoes 

2 h. T. 

100 

Cream (thick) for 



Stewed celery 

2 h. T. 

15 

Corn a la southern 

2 h. T. 

125 

coffee 

1 T. 

70 

"White sauce 

2 T. 

50 

Sliced tomatoes 



Sauted flounder 

av. h. 

200 

Ripe olives 

2 

30 

with * Russian 



Milk toast 

1 slice 


*Baking powder 



dressing 

av. h. 

150 


X cup 


biscuits (wheat- 



*Rice bread with 




milk 

n 5 

less) 

I 

125 

raisins or rolls 

1 slice 

75 




Nutmargarine 

i ball 

75 

Bavarian cream 

2 h. T. 

135 

OR 


385 

Peaches 

2 

70 

Stewed peaches 

X cup 

50 




Cream (thin) 

X cup 

100 

"Almond cakes 

1 

35 




Sugar (powdered 

11. 

25 







"Pecan cakes 

I 

105 



1010 

Stewed primes 

4 with 2 





OR 




T. juice 

200 



775 




Oatmeal 

2 h. T. 

50 

OR 






Top milk 

X cup 

100 




Haricot of mutton 

av. h. 

325 

Sugar 

1 t. 

25 




Beets 

2 h. T. 

50 

Coffee 

1 cup 

0 

Codfish cakes 

2 

200 

Scalloped onions 

2 h. T. 

150 

Hot milk. 

X cup 

40 

*Tomato sauce 

2 T. 

40 

"Rice bread with 



Sugar 

I t. 

25 

*Baking powder 



raisins 

2 slices 

150 

"Rice bread 

i slice 

75 

biscuits (wheat- 



Oleomargarine 

1 ball 

75 

Apple sauce 

2 T. 

100 

less) 

I 

125 

"Hominy (left over) 






Oleomargarine 

i ball 

75 

molded with 





615 

Stewed peaches 

av. h. 

100 

chopped figs 

av. h. 

155 




Top milk 

X cup 

100 

Top milk 

X cup 

100 




*Gingerbread 









(cornmeal) 

i slice 

150 



1005 






790 























































?ul£ 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


luncheon or supper 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 



Huckleberries 

>4 cup 

50 

with peas 

2 h. T. 

75 

soup 

X cup 

150 

Cream (thin) 

X cup 

100 

Potato au gratin 

2 h. T. 

100 

♦Cheese relish 

1 slice 

55 

Sugar (powdered) 

1 t. 

25 

*Rice bread with 



Pompano sauted 

av. h. 

200 

Cornflakes 

3 h. T. 

45 

raisins 

i slice 

75 

Boiled new pota- 



Cream (thin) 

X cup 

100 

*Apricot butter 

i T. 

40 

toes 

1 medium 

100 

Sugar (powdered) 



♦Tomato and 



Sliced tomatoes 

1 

40 

or maple sugar 

1 t. 

25 

celery salad 

av. h. 

200 

♦French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

*Commeal cheese 



♦Yeast com bread 

1 slice 

75 

Hot milk 

X cup 

40 

sticks 

2 

100 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

Coffee mousse 

2 h. T. 

190 

♦Yeast com bread 

1 slice 

75 



790 

♦Chocolate fruit 



Butter or 



OR 



cake 

1 slice 

175 

nutmargarine 

1 ball 

75 






1050 



560 

Scrambled eggs 

2 h. T. 

200 

OR 





— 

with creamed 









carrots 

2 h. T. 

65 




For HEAVY 



Scalloped potatoes 

2 h. T. 

100 

Cream of asparagus 



BREAKFAST, add 



Beets 

2 h. T. 

50 

soup 

X cup 

150 




♦Yeast corn bread 

i slice 

75 

♦Cheese relish 

1 slice 

55 

Cream (thick) for 



♦Fruit butter 

i T. 

65 

Boiled salmon 

av. h. 

100 

coffee 

1 T. 

70 

♦Tomato jelly 



♦White sauce 

2 T. 

50 

Poached eggs 

1 

75 

salad 

av. h. 

130 

Boiled potatoes 

1 medium 

100 

on toast 

1 slice 

75 

*Commeal cheese 



Nutmargarine 

1 ball 

75 

♦Oatmeal muffins 

1 

130 

sticks 

a 

100 

String beans 

2 h. T. 

40 

Plum jam 

1 T. 

100 



— 

Sliced cucumbers 

av. h. 

15 



— 



785 

♦French dressing 

1 T. 

65 



450 

OR 



♦Yeast com bread 

1 slice 

75 

OR 


— 




or rolls 









♦Pineapple sherbet 

2 h. T. 

200 




♦Green corn, to- 



♦Pecan cakes 

1 

105 

Bananas 

1 

100 

matoes, and 






Rice (steamed) 

2 h. T. 

70 

cheese 

av. h. 

215 



1030 

Top milk 

X cup 

100 

Steamed brown 



OR 



Sugar 

1 t. 

25 

rice 

iX T. 

50 




Coffee 

1 cup 

0 

Cabbage au grat- 






Hot milk 

X cup 

40 

in 

2 h. T. 

90 

Sauted butterfish 

av. h. 

200 

Sugar 

11. 

25 

*Yeast com bread 

i slice 

75 

Hashed creamed 



♦Oatmeal muffins 

I 

130 

♦Prune butter 

i T. 

45 

potatoes 

2 h. T. 

100 

♦Orange marmalade 

i T. 

100 

*Potato and celery 



Scalloped onions 

2 h. T. 

150 



- * 

salad 

av. h. 

215 

Celery 

3 small 




590 

Bread and oleo- 




stalks 

10 



—■ 

margarine 



Ripe olives 

2 

30 




sandwiches 

i triangle 

100 

♦Yeast corn bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






790 

♦Creamy rice pud- 








— 

ding 

2 h. T. 

200 







Top milk 

X cup 

100 









1015 


























Juls 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 


CALORIES 



CALORIES 

DAY 

Broiled chicken 

av. h. 

200 

* Consomme (meat- 




Lettuce with 

av. h. 

10 

less) 

1 cup 

50 

Peaches or 

*French dressing 

i T. 

65 

Toast 

i slice 

75 

♦Yeast com bread 

i slice 

75 

Roast saddle of 



strawberries 

Butter or 


mutton 

1 slice 

200 

Cream (thin) 

nutmargarine 

i ball 

75 

Mint sauce 

x T. 

5 

Sugar (powdered) 

♦Tapioca custard 

2 h. T. 

200 

Roast potatoes 

1 medium 

100 

Minute tapioca 

♦Lemon sauce 

2 T. 

100 

Corn 

2 h. T. 

75 

Cream (thin) 

*Nut molasses 



Lima beans 

2 h. T. 

100 

Sugar (powdered) 

bars 

i 

40 

* Yeast corn bread 

1 slice 

75 

or maple sugar 


or rolls 



Coffee 



765 

♦Chocolate souffle 

2 h. T. 

200 

Hot milk 

OR 


*Cocoanut spice cake 

1 slice 

160 

Sugar (loaf) 

♦Yeast corn bread 








Scalloped salmon 

2 h. T. 

200 

OR 


1040 

Butter or 

nutmargarine 



Grapefruit salad 

av. h. 

i 35 





♦Yeast corn bread 

i slice 

75 

♦Consomme (meat- 




Nutmargarine 

i ball 

75 



For HEAVY 

♦Brown Betty 

2 h. T. 

200 

less) 

1 cup 

50 

*Lemon sauce 

2 T. 

100 

Toast 

1 slice 

75 

BREAKFAST, add 



_ 

Roast shoulder of 






785 

mutton 

av. h. 

200 

Cream (thick) for 

OR 


Mint sauce 

1 T. 

5 

coffee 



Currant jelly 

1 T. 

100 

Soft cooked eggs 




French fried po- 



*Corn bread 

♦Curried bananas 



tatoes 

2 h. T. 

75 

*Orange marmalade 

with brown rice 

av. h. 

170 

Squash 

2 h. TJ 

25 


Mashed potatoes 

2 h. T. 

100 

Lima beans 

2 h. T. 

100 

OR 

Hearts of lettuce 



♦Yeast corn bread 



with *French 



or rolls 

1 slice 

75 


dressing 

i small 


*Crab and tomato 



*Baked apples (karo) 

(Wesson oil) 

serving 

100 

salad 

av. h. 

215 

♦Yeast corn bread 

i slice 

75 

Bread and nutmar- 



Hominy 

Oleomargarine 
♦Stewed dried 

i ball 

75 

gamine sandwiches 

1 triangle 

100 

Top milk 

Sugar 






peaches with 
raisins 


i 45 

OR 


1020 

Coffee 

Hot milk 

av. h. 



Top milk 

A cup 

100 




Sugar 

♦French toast 



765 

Sirloin steak 

av. h. 

200 

Corn sirup 




Sauted potatoes 

2 h. T. 

75 





Stuffed tomatoes 

1 

100 





Corn pudding 

Celery 

2 h. T. 

3 small 

100 





stalks 

10 





* Yeast corn bread 

2 slices 

150 





Oleomargarine 

1 ball 

75 





♦Peach brown Betty 

2 h. T. 

200 





Top milk 

X cup 

100 



* 




1010 





1 





PORTION 

APPROX. 

CALORIES 

2 

70 

4 h, T, 

40 

X cup 

xoo 

1 t. 

25 

2 h. T. 

60 

A CU P 

100 

1 t. 

25 

1 cup 

0 

A cup 

40 

i cube 

25 

1 slice 

75 

1 ball 

75 


595 

1 T. 

70 

1 

75 

1 slice 

130 

iT. 

100 


375 

1 large 

200 

2 h. T. 

60 

A cup 

100 

1 t. 

25 

1 cup 

0 

A cup 

40 

I t. 

25 

i slice 

150 

1 T. 

55 


655 



































3ul\> 5 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Lobster a la New- 

2 h. T. 

130 

Cream of corn soup 

y cup 

150 

Oranges or 

1 large 

100 

burg on 



♦Commeal crisps 

3 

30 

Cantaloupe 

y melon 

50 

toast 

i slice 

75 

Roast duck 

i slice 

200 

Puffed rice 

3 b. T. 

30 

Celery 

3 small 


♦Mashed potato 



Cream (thin) 

X cup 

100 


stalks 

10 

stuffing 

1 h. T. 

50 

Sugar (powdered) 

1 t. 

25 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

or maple sugar 



*Yeast corn bread 

i slice 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

Butter or 



Squash 

2 h. T. 

25 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

♦Yeast corn bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

♦Apple and nut 



or rolls 



♦Yeast com bread 

1 slice 

75 

salad 

av. h. 

260 

♦Peach ice cream 

2 h. T. 

200 

Butter or 



Bread and butter 



♦War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 






— 



— 



1020 



470 



755 

OR 



For HEAVY 


— 

OR 






BREAKFAST, add 






Cream of corn soup 

H cup 

150 

Cream (thick) for 



Eggs a la golden- 



♦Cornmeal crisps 

3 

30 

coffee 

1 T. 

70 

rod 

av. h. 

300 

Roast duck 

1 slice 

200 

Finnan haddock 

av. h. 

160 

Lima beans 

2 h. T. 

100 

♦Mashed potato 



♦Buckwheat gems 

1 

130 

Corn 

2 h. T. 

75 

stuffing 

1 h. T. 

50 

Honey 

i T. 

100 

Celery 

3 small 


Apple sauce 

2 T. 

100 



— 


stalks 

10 

Peas 

2 h. T. 

75 



460 

*Yeast corn bread 

i slice 

75 

Spinach 

2 h. T. 

40 

OR 


— 

*Prune butter 

i T. 

45 

♦Yeast com bread 

1 slice 

75 




Fruit souffle 

X cup 

125 

or rolls 






*Oatmeal maca- 



♦Chocolate ice 



Oranges 

1 

100 

roons 

i 

65 

cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 




♦Honey cake— 



Top milk 

X cup 

100 



795 

Maple filling 

1 slice 

130 

Sugar 

11. 

25 

OR 






Coffee 

1 cup 

0 






1050 

Hot milk 

x cup 

40 




OR 



Sugar 

I t. 

25 

♦Meat turnovers 

i 

200 




♦Buckwheat gems 

I 

130 

(left over) with 






♦Apricot butter 

I T. 

40 

♦Oatmeal crust 



Oranges 

1 

100 



— 

Hashed creamed 



Roast chicken 

1 slice 

200 



540 

potatoes 

2 h. T. 

100 

♦Rice stuffing 

1 h. T. 

35 



— 

Mashed yellow 



Spinach 

2 h. T. 

40 




turnips 

2 h. T. 

50 

♦Yeast corn bread 

2 slices 

150 




Cold slaw 

2 h. T. 

70 

Oleomargarine 

1 ball 

75 




♦Yeast corn bread 

i slice 

75 

Blanc mange 

2 h. T. 

200 




* Apricot butter 

i T. 

40 

Top milk 

X cup 

100 




Caramel junket 

y* cup 

100 

♦Chocolate cake 

i slice 

120 




♦Chocolate cake 

i slice 

120 









— 



1020 






755 














. 

























Julie 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Chicken gumbo soup 

1 cup 

100 




Lattice potatoes 

2 h. T. 

75 

*Cheese relish 

i slice 

55 

Blackberries 

X cup 

100 

String beans 

2 h. T. 

40 

Tenderloin steak 

av. h. 

200 

Cream (thin) 

X cup 

100 

Celery 

3 small 


*Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 

X t. 

25 


stalks 

10 

Stuffed potatoes 

1 medium 

100 

Hominy 

2 h. T. 

60 

*Buckwheat gems 

i 

130 

Sauted egg plant 

1 slice 

30 

Cream (thin) 

X cup 

100 

Butter or 



Sliced tomatoes 

1 medium 

40 

Sugar (powdered) 



nutmargarine 

i ball 

75 

*French dressing 

1 T. 

65 

or maple sugar 

I t. 

25 

*Pear and nut 



*Yeast corn bread 



Coffee 

I cup 

0 

salad 

av. h. 

170 

or rolls 

1 slice 

75 

Hot milk 

X cup 

40 

Bread and butter 



* Apple and sago pud- 



Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

100 

ding 

2 h. T. 

150 

*Yeast corn bread 

1 slice 

75 



— 

Cream (thick) 

2 T. 

140 

Butter or 





800 



— 

nutmargarine 

1 ball 

75 

OR 


— 



1055 



— 




OR 





625 

Salmi of duck 

av. h. 

200 







Sauted potatoes 

2 h. T. 

75 




For HEAVY 



Brussels sprouts 

2 h. T. 

30 

Chicken gumbo soup 

1 cup 

100 

BREAKFAST, add 



*Buckwheat gems 

i 

130 

*Cheese relish 

1 slice 

55 




* Apricot butter 

i T. 

40 

Sirloin steak 

av. h. 

200 

Cream (thick) for 



*Salad Interlachen 

av. h. 

185 

*Bordelaise sauce 

1 T. 

100 

coffee 

1 T. 

70 

*Boston brown 



Sauted bananas 

1 

150 

Scrambled eggs 

2 h. T. 

200 

bread and nut- 



Beets 

2 h. T. 

50 

*Baking powder 



margarine 



*Yeast com bread 

1 slice 

75 

biscuits (wheat- 



sandwiches 

i triangle 

100 

or rolls 



less) 

1 

125 



— 

*Peach pudding 

2 h. T. 

200 

Pineapple marina- 





760 

*Lemon sauce 

2 T. 

100 

lade 

1 T. 

100 

OR 


— 






— 






1030 



495 

Creamed chicken 

av. h. 

150 

OR 



OR 



(left over) 









with brown rice 

iXT. 

5 o 







Brussels sprouts 

2 h. T. 

30 




Bananas 

1 

100 

Corn a la south- 



Grapefruit 

X large 

125 

Oatmeal 

2 h. T. 

50 

ern 

2 h. T. 

125 

Irish stew with 

av. h. 

250 

Top milk 

X cup 

100 

*Buckwheat gems 

i 

130 

*Cornmeal dump- 



Sugar 

1 t. 

25 

*Fruit butter 

i T. 

65 

lings 

1 

140 

Coffee 

1 cup 

0 

Sliced bananas 

i 

100 

*Yeast corn bread 

2 slices 

150 

Hot milk 

X cup 

40 

Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 

Sugar 

I t. 

25 



— 

* Orange jelly 

X cup 

100 

*Baking powder 





750 

*Cream sauce 

x T. 

100 

biscuits (wheat- 






*Soft molasses 



less) 

I 

125 




cookies 

2 

80 

*Fruit butter 

i T. 

65 






1020 



530 • 


































3ul£ 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


I 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Sauted brook 



Compote of fruit 

1 slice 





trout 

av. h. 

200 

(pineapple and 

pineapple 

50 

Peaches or 

2 

70 

Boiled new pota- 



peaches) 

1 peach 

35 

strawberries 

4 h. T. 

40 

toes 

i medium 

100 

Sugar 

1 t. 

25 

Cream (thin) 

A cup 

100 

Ripe olives 

2 

30 

Roast Philadelphia 



Sugar (powdered) 

1 t. 

25 

♦Baking powder 



chicken 

1 slice 

200 

Quaker oats 

3 h. T. 

45 

biscuits (wheat- 



♦Boiled rice stuffing 

1 h. T. 

45 

Cream (thin) 

K cup 

100 

less) 

i 

125 

Potato croquettes 

1 

100 

Sugar (powdered) 



Butter or 



Lima beans 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Chicory salad 

av. h. 

10 

Coffee 

1 cup 

0 

Peaches, sliced 

2 

70 

♦French dressing 

1 T. 

65 

Hot milk 

Ac cup 

40 

Cream (thin) 

A, cup 

100 

♦Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Sugar 

11. 

25 

or rolls 



♦Hominy bread 

1 slice 

75 

♦Almond cakes 

I 

35 

Bavarian cream 

2 h.T. 

135 

Butter or 






♦Custard sauce 

3 T. 

60 

nutmargarine 

1 ball 

75 

OR 


760 

♦Chocolate cake 

1 slice 

120 



— 



— 






580 

Sauted halibut 



OR 


1010 



— 

steaks 

av. h. 

120 




For HEAVY 



Riced potatoes 

2 h. T. 

75 

Compote of fruit 

1 slice 


BREAKFAST, add 



Asparagus 

5 stalks 

50 

(pineapple and 

pineapple 

50 




♦Baking powder 



peaches) 

1 peach 

35 

Cream (thick) for 



biscuits (wheat- 



Karo 

1 T. 

30 

coffee 

1 T. 

70 

less) 

i 

125 

Boiled fowl 

av. h. 

200 

Omelet (3 eggs) 

A omelet 

160 

Nutmargarine 

i ball 

75 

Celery sauce 

2 T. 

50 

♦Corn bread 

1 slice 

130 

Cocoanut pud- 



Scalloped potatoes 

2 h. T. 

xoo 

♦Orange marmalade 

1 T. 

100 

ding 

2 h. T. 

210 

Creamed corn 

2 h. T. 

85 



— 

Cream sauce 

i T. 

100 

Lettuce with 

1 small 




460 



— 

♦French dressing 

serving 

100 

OR 


— 

OR 


755 

♦Hominy bread 

1 slice 

75 






— 

or rolls 






Scrambled eggs 

2 h. T. 

200 

♦Coffee jelly 

y .! cup 

40 

Stewed dried apri- 



with creamed 



Cream (thin) 

l A cup 

100 

cots 

Vi cup 

200 

carrots 

2 h. T. 

65 

♦Cocoanut spice cake 

1 slice 

160 

Samp 

2 h. T. 

60 

Lyonnaise pota- 






Top milk 

A, cup 

100 

toes 

2 h. T. 

75 

OR 


1025 

Sugar 

11. 

25 

String beans 

2 h. T. 

40 




Coffee 

I cup 

0 

♦Baking powder 



Boiled halibut 

av. h. 

150 

Hot milk 

A, cup 

40 

biscuits (wheat- 



Caper sauce 

2 h. T. 

75 

Sugar 

11. 

25 

less) 

i 

125 

Riced potatoes 

2 h. T. 

75 

♦Corn bread 

1 slice 

130 

♦Prune butter 

i T. 

45 

Scalloped onions 

2 h. T. 

150 

♦Prune butter 

1 T. 

45 

♦Oatmeal (left 



Sliced tomatoes 

1 

40 



— 

over) molded 



with *French 





625 

with raisins 

av. h. 

130 

dressing (Wes- 





-- 

Top milk 

X cup 

100 

son oil) 

1 T. 

65 






— 

♦Yeast corn bread 

2 slices 

150 






780 

Oleomargarine 

1 ball 

75 






— 

♦Baked honey cus- 









tard 

A cup 

150 







♦Soft molasses 









cookies 

2 

80 









1010 

























?ul£ 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Minced chicken 

av. h. 

150 

Clam broth 

1 cup 

125 

Raspberries 

Y cup 

50 

on toast 

i slice 

75 

♦Boston brown bread 



Cream (thin) 

X cup 

IOO 

Spinach 

2 h. T. 

40 

and butter 

i slice 

100 

Sugar (powdered) 

I t. 

25 

Celery 

3 small 


Boiled leg of lamb 

1 slice 

200 

Rice (steamed) 

2 h. T. 

70 


stalks 

10 

Caper sauce 

2 T. 

75 

Cream (thin) 

x cup 

IOO 

*Com bread 

i slice 

130 

Scalloped potatoes 

2 h. T. 

100 

Sugar (powdered) 



Butter or 



Radishes 

3 

10 

or maple sugar 

I t. 

25 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

i5 

Coffee 

I cup 

0 

*Macedoine salad 

av. h. 

185 

♦White sauce 

2 T. 

50 

Hot milk 

yi cup 

40 

Bread and butter 



Corn on the cob 

1 ear 

50 

Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

100 

Butter or 



♦Hominy bread 

1 slice 

75 



— 

nutmargarine 

1 ball 

75 

Butter or 





765 

♦Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

OR 


— 

or rolls 





—• 




♦Chocolate pudding 

2 h. T. 

150 



585 




♦Molasses nut bars 

1 

40 



—■ 

Creamed chicken 

av.h. 

150 



— 




on toast 

i slice 

75 



1065 

For HEAVY 



Lattice potatoes 

2 h.T. 

75 

OR 



BREAKFAST, add 



Squash 

2 h. T. 

25 







*Corn bread 

I slice 

130 




Cream (thick) for 



*Orange honey 

i T. 

55 

Clam broth 

1 cup 

125 

coffee 

1 T. 

70 

*Fruit salad 

av. h. 

!50 

♦Boston brown bread 



Broiled Spanish 



Bread and 



and nutmargarine 

1 slice 

100 

mackerel 

av. h. 

200 

nutmargarine 

i triangle 

100 

Haricot of mutton 

av. h. 

325 

♦Rice muffins 

1 

130 



— 

Stuffed potatoes 

1 medium 

100 

Honey 

1 T. 

IOO 



760 

Tomatoes sauted in 





—■ 

OR 


-- 

cornmeal and egg 

2 slices 

70 



5°o 




♦White sauce 

2 T. . 

50 

OR 


—■ 




♦Hominy bread 

1 slice 

75 




Scalloped fish 

av. h. 

160 

or rolls 






(left over) 



♦Peach shortcake 

1 slice 

200 

♦Baked apples 



Boiled potatoes 

i medium 

100 



— 

(karo) 

1 large 

200 

*Com bread 

i slice 

130 



1045 

Hominy 

2 h. T. 

60 

Oleomargarine 

x ball 

75 

OR 



Top milk 

cup 

IOO 

♦Tomato and cel- 






Sugar 

1 t. 

25 

ery salad 

av. h. 

200 




Coffee 

1 cup 

0 

♦Cottage cheese 



Boiled fowl 

av. h. 

200 

Hot milk 

cup 

40 

sandwiches 

i triangle 

100 

Celery sauce 

2 T. 

50 

Sugar 

1 t. 

25 



-- 

Mashed potatoes 

2 h. T. 

100 

♦Rice muffins 

1 

130 



765 

Spinach 

2 h. T. 

40 

Honey 

1 T. 

IOO 




Corn pudding 

2 h. T. 

xoo 



— 




Hearts of lettuce 





680 




with *French 





— 




dressing (Wes- 

1 small 








son oil) 

serving 

IOO 







♦Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Peach pie 









♦(oatmeal crust) 

1 slice 

200 









1015 


































3ul£ 9 


Meats 

- 

Milk 



Cream 



Butter 

- 


Eggs 



Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

>2 omelet 

160 

Cream of mushroom 






with cauliflower 

2 h. T. 

50 

soup 

yi cup 

150 

Pineapple 

i slice 

100 

Hashed browned 



*Corameal crisps 

3 

30 

Sago 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

Filet of beef 

1 slice 

200 

Cream (thin) 

X cup 

100 

Succotash 

2 h. T. 

100 

*Horseradish sauce 

x T. 

45 

Sugar (powdered) 



Ripe olives 

2 

30 

Riced potatoes 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

*Rice muffins 

1 

130 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

Butter or 



Sauted apples 

2 slices 

50 

Hot milk 

X cup 

40 

nutmargarine 

1 ball 

75 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Junket 

X cup 

100 

or rolls 



*Hominy bread 

1 slice 

75 

*Cornmeal hermits 

1 

50 

*Pear and cheese 



Butter or 






salad 

av. h. 

230 

nutmargarine 

1 ball 

75 



770 

*Boston brown bread 






OR 



and butter sand- 





—■ 




wiches 

1 triangle 

100 



500 

*Bean loaf 

1 slice 

250 



1030 




*Tomato sauce 

2 T. 

40 

OR 



For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







*Hominy bread 

1 slice 

75 

Cream of potato 



Cream (thick) for 



*Apricot butter 

1 T. 

40 

soup 

X cup 

150 

coffee 

1 T. 

70 

*Chocolate blanc 



*Commeal crisps 

3 

30 

Fried eggs 

1 

100 

mange 

2 h. T. 

200 

Beef a la mode 

av. h. 

200 

Milk toast 

1 slice 


*Custard sauce 

3 T. 

60 

Fried potato balls 

5 balls 

100 


X cup 


*Soft honey cake 

1 slice 

115 

Cabbage 

2 h. T. 

50 


milk 

115 



— 

Beets 

2 h. T. 

25 



— 



790 

*White sauce 

2 T. 

50 

OR 


285 

OR 



*Hominy bread 

1 slice 

75 



— 




or rolls 









*Pineapple salad 

av. h. 

150 

Oranges 

1 

100 

Scalloped chicken 

2 h. T. 

250 

Cream cheese 

av. h. 

100 

Oatmeal 

2 h. T. 

50 

Beets with 

2 h. T. 

25 

Bread and nutmar- 



Top milk 

X cup 

100 

*white sauce 

2 T. 

50 

garine sand- 



Sugar 

1 t. 

25 

*Rice muffins 

1 

130 

wiches 

1 triangle 

100 

Coffee 

1 cup 

0 

*Orange honey 

i T. 

55 




Hot milk 

X cup 

40 

*Hominy(left over) 





1030 

Sugar 

11. 

25 

molded with 



OR 



*Hominy bread 

1 slice 

75 

apricots 

av. h. 

150 




Honey 

1 T. 

100 

Top milk 

X cup 

100 






— 



— 

Cream of chicken 





5 i 5 



760 

soup with rice 

1 cup 

200 



—• 



— 

Beefsteak pie 

av. h. 

200 







* (oatmeal crust) 



- 






Creamed onions 

2 h. T. 

75 







Peas 

2 h. T. 

75 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







"Egg and potato 









salad 

av. h. 

245 





j 




1020 





1 






























3ul^ 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
.DAY 

PORTION 

APPROX. 

CALORIES 

Deviled crabs 

av. h. 

150 

Watermelon 

6 balls 

10 

Huckleberries 

X cup 

50 

Hashed creamed 



Boiled salmon 

av. h. 

100 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

*Egg sauce 

2 T. 

75 

Sugar (powdered) 

I t. 

25 

Stuffed tomatoes 

i 

100 

Mashed potatoes 

2 h. T. 

100 

Corn flakes 

3 h. T. 

45 

*Hominy bread 

i slice 

75 

Corn pudding 

2 h. T. 

100 

Cream (thin) 

X cup 

100 

Butter or 



Peas 

2 h. T. 

75 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

or maple sugar 

1 t. 

25 

*Beet and egg 



*French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

salad 

av. h. 

200 

*Barley bread 

1 slice 

75 

Hot milk 

X cup 

40 

*Commeal cheese 



or rolls 



Sugar (loaf) 

i cube 

25 

sticks 

2 

100 

*Pineapple sherbet 

2 h. T. 

200 

*Barley bread 

1 slice 

75 



— 

*Chocolate maple 



Butter or 



OR 


800 

cake 

1 slice 

160 

nutmargarine 

1 ball 

75 





1000 



560 




OR 



For HEAVY 


— 

*Cheese omelet 

\A omelet 

250 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 







String beans 

2 h. T. 

40 

Cantaloupe 

}4 melon 

50 

Cream (thick) for 



*Barley bread 

i slice 

75 

Broiled mackerel 

av. h. 

200 

coffee 

1 T. 

100 

Nutmargarine 

i ball 

75 

Mashed potatoes 

2 h. T. 

100 

Shirred eggs 

1 

xoo 

Cauliflower 

2 h. T. 

15 

Scalloped onions 

2 h. T. 

150 

*Southern spoon 



*Hollandaise sauce 

T. 

130 

Sliced tomatoes 



corn bread 

2 h. T. 

IOO 

Bread and 



with *mayonnaise 

av. h. 

150 

Butter or 



nutmargarine 



Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 

*Barley bread 

1 slice 

75 






— 

or rolls 





345 



760 

*Prune and sago 



OR 



OR 


— 

pudding 

2 h. T. 

150 







*Lemon sauce 

2 T. 

100 










Stewed primes 

4 with 2 


*Green pea loaf 

i slice 

115 



1005 


t. juice 

200 

*Cheese sauce 

2 T. 

80 

OR 



Rice (steamed) 

2 h. T. 

70 

Riced potatoes 

2 h. T. 

75 




Top milk 

X cup 

100 

Steamed cabbage 

2 h. T. 

50 




Sugar 

1 t. 

25 

*Barley bread 

i slice 

75 

Baked grayfish 

av. h. 

200 

Coffee 

1 cup 

0 

*Apricot butter 

i T. 

40 

Boiled potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

*Apple and nut 



Spinach 

2 h. T. 

40 

Sugar 

I t. 

25 

salad 

av. h. 

260 

*Barley bread 

2 slices 

150 

*Barley bread 

i slice 

75 

*Cottage cheese 



Oleomargarine 

1 ball 

75 

*Apricot butter 

1 T. 

40 

sandwiches 

i triangle 

100 

* Apple surprise 

x large 

225 






— 

Top milk 

X cup 

100 



575 



795 

*Spice cake 

1 slice 

150 





J 




1040 































3ul^ li 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 


Molded salmon 

av. h. 

*Cucumber sauce 

1 T. 

Potato au gratin 

2 h. T. 

*Barley bread 

1 slice 

Butter or 


nutmargarine 

x ball 

*Compote of rice 


and peaches 

2 h. T. 

*Spice cake 

1 slice 

OR 



APPROX. 

CALORIES 


Molded fish 
*White sauce 
Spinach 
*Barley bread 
*Fruit butter 
Raspberries 
Cream (thin) 
Sugar (powdered) 
*Molasses nut 
drop cookies 


OR 


Sauted halibut 
steaks 

Riced potatoes 
Creamed corn 
*Barley bread 
*Fruit butter 
Sliced peaches 
Sugar 
Top milk 
*Spice cake 


av. h. 

2 T. 

2 h. T. 
i slice 
i T. 

I cup 
A cup 
11. 


av. h. 

2 h. T. 
2 h. T. 
i slice 

1 T. 

2 

2 t. 
l A cup 
i slice 


150 

75 

100 

75 

75 

i 35 

150 

760 


200 

50 

40 

75 

65 

90 

100 

25 

ii 5 

760 


120 

75 

85 

75 

65 

70 

50 

100 

150 

790 


Tomato soup (clear 
*Cornmeal crisps 
Roast guinea hen 
*Bread sauce 
Guava jelly 
Boiled potatoes 
Cabbage au gratin 
Barley bread 
or rolls 
*Egg and potato salad 
Bread and butter 
sandwiches 


OR 


Tomato soup (clear) 
*Commeal crisps 
Pigeon pot pie 
*(oatmeal crust) 
Lyonnaise potatoes 
Peas 

Stewed parsnips 
*White sauce 
*Barley bread 
or rolls 

*Pine apple and 
peach salad 
Bread and nutmar- 
garine sandwiches 


APPROX. 

CALORIES 


OR 

Turkish pilaf with 
raw meat av. h. 

*Brown nut sauce 2 T. 

Baked potatoes 1 medium 

Oleomargarine 1 ball 

Cauliflower au 
gratin 2 h. T. 

String beans 2 h. T. 

*Barley bread 2 slices 

Oleomargarine 1 ball 

*Cheese and nut 

salad av. h. 


1 cup 
3 

1 slice 
1 T. 

1 t. 

1 medium 

2 h. T. 

1 slice 

2 h. T. 

1 triangle 


1 cup 
3 

av. h. 

2 h. T. 
2 h. T. 
2 h. T. 
2 T. 

1 slice 


av. h. 

1 triangle 


100 

30 

200 

50 

35 

100 

90 

75 

245 


1025 


100 

30 

300 

75 

75 

35 

5 o 

75 


185 


100 


1025 


150 

no 

100 

75 

80 

40 

150 

75 

225 

1005 


BREAKFAST FOR NEXT 
DAY 


Peaches or 
strawberries 
Cream (thin) 

Sugar (powdered) 
Minute tapioca 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

*Barley bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Codfish balls 
*Cornmeal rolls 
Orange marmalade 


OR 


APPROX. 

CALORIES 


2 

4 h, T. 
A cup 

1 t. 

2 h. T. 
A\ cup 

11. 

I cup 
A, cup 
i cube 
1 slice 

1 ball 


1 T. 


1 T. 


Bananas 

Hominy 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

*Fried commeal 
mush 

Maple sirup 


1 

2 h. T. 
A cup 
1 t. 

1 cup 
A cup 
11. 

i slice 
1 T. 


70 

40 

100 

25 

60 

100 

* 25 

o 

40 

25 

75 

75 

595 


70 

100 

130 

100 

400 


100 

60 

100 

25 

o 

40 

25 

100 

65 

5i5 





































3ul^ 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Roast squabs 

i 

300 

Cream of cauli- 



Oranges or 

1 large 

100 

*Hominy stuffing 


85 

flower soup 

% cup 

150 

cantaloupe 

melon 

50 

Baked peaches 

i h. T. 

30 

Toast 

1 slice 

75 

Puffed rice 

3 h. T. 

30 

Hearts of lettuce 

^4 head 

10 

Roast hind quarter 



Cream (thin) 

cup 

100 

with *French 



of lamb 

1 slice 

200 

Sugar (powdered) 



dressing 

i T. 

65 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

♦Barley bread 

i slice 

75 

Sweet potatoes 



Coffee 

1 cup 

0 

Butter or 



southern style 

2 h. T. 

125 

Hot milk 

X cup 

40 

nut margarine 

i ball 

75 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

Spanish cream 

Vi cup 

50 

Ripe olives 

2 

30 

♦Barley bread 

1 slice 

75 

Stewed fruit 

X cup 

50 

Celery 

3 small 


Butter or 



*Oatmeal maca- 




stalks 

10 

nutmargarine 

1 ball 

75 

roons 

X 

65 

♦Barley bread 

x slice 

75 






— 

or rolls 





57 o 



805 

Bombe glacee 

av. g. 

200 




OR 


— 

♦Honey cake, maple 









filling 

1 slice 

130 










For HEAVY 



Stuffed eggs 

I 

105 



1025 

BREAKFAST, add 



*Tomato sauce 

2 T. 

40 

OR 






Sauted potatoes 

2 h. T. 

75 




Cream (thick) for 



Cauliflower au 






coffee 

1 T. 

70 

gratin 

2 h. T. 

80 

Cream of cauli- 



Poached eggs 

1 

75 

Celery 

3 small 


flower soup 

V\ cup 

150 

on toast 

1 slice 

75 


stalks 

10 

Toast 

i slice 

75 

♦Quaker muffins 

1 

130 

*Barley bread 

i slice 

75 

Roast leg of mut- 



Honey 

1 T. 

100 

Nutmargarine 

i ball 

75 

ton 

1 slice 

200 



- . 

Chocolate custard 

2 h. T. 

200 

Mint sauce 

1 T. 

5 



450 

*Pecan cakes 

z 

105 

Roast potatoes 

1 medium 

100 

OR 





— 

Squash 

2 h. T. 

25 






765 

Ripe olives 

2 

30 




OR 


— 

♦Barley bread 

1 slice 

75 

♦Baked apples 






or rolls 



(karo) 

1 large 

200 




♦Peach ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

♦Yellow soy bean 



♦War cake 

1 slice 

150 

Top milk 

yi cup 

100 

timbales 

i 

250 




Sugar 

11. 

25 

*Cheese sauce 

2 T. 

80 



1010 

Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 

OR 



Hot milk 

cup 

40 

Ripe olives 

2 

30 




Sugar 

X t. 

25 

♦Barley bread 

i slice 

75 




♦Quaker muffins 

I 

130 

*Fruit butter 

i T. 

65 

♦Ragout of mutton 



♦Orange marmalade 

I T. 

100 

♦Dates stuffed 



with* hominy balls 

av. h. 

3 i 5 



— 

with nuts 

4 

140 

Scalloped potatoes 

2 h. T. 

100 



700 

on lettuce with 

% head 

10 

Stewed tomatoes 

2 T. 

50 




♦French dress- 



Celery 

3 small 





ing 

i T. 

65 


stalks 

10 






— 

♦Barley bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 






— 

Caramel custard 

K cup 

150 







♦Cocoanut spice cake 

1 slice 

160 









1010 


1 



































Juls 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 

I!*; ^ - v 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold sliced lamb 

i slice 

150 

Cream of potato 



Blackberries 

A cup 

100 

Currant jelly 

i T. 

100 

soup 

A CU P 

150 

Cream (thin) 

A cup 

100 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

Sugar (powdered) 

I t. 

25 

Scalloped Jerusa- 



Sirloin steak 

av. h. 

200 

Hominy 

2 h. T. 

60 

lem artichokes 

2 h. T. 

85 

*Beamaise sauce 

1 T. 

100 

Cream (thin) 

X cup 

xoo 

* Quaker muffins 

I 

130 

Sauted bananas 

A 

75 

Sugar (powdered) 



Butter or 



Creamed corn 

2 h. T. 

85 

or maple sugar 

11. 

25 

nutmargarine 

i ball 

75 

*Barley bread 

1 slice 

75 

Coffee 

I cup 

0 

*Tomato jelly 



or rolls 



Hot milk 

A cup 

40 

salad 

av. h. 

130 

Wine jelly 

A- cup 

100 

Sugar (loaf) 

i cube 

25 

*Cornmeal crisps 

3 

30 

*Cocoanut spice 



*Barley bread 

1 slice 

75 



— 

cakes 

I 

160 

Butter or 





775 




nutmargarine 

1 ball 

75 

OR 


— 



1000 



— 




OR 





625 







For HEAVY 


— 

Cold sliced lamb 

i slice 

150 




BREAKFAST, add 



Hashed browned 



Cream of corn soup 

A cup 

150 




potatoes 

2 h. T. 

75 

*Cheese relish 

x slice 

55 

Cream (thick) for 



Corn pudding 

2 h. T. 

100 

Sauted codfish 



coffee 

1 T. 

70 

*Quaker muffins 

i 

130 

steaks 

av. h. 

120 

Fried perch 

av. h. 

200 

*Prune butter 

i T. 

45 

*Brown nut sauce 

2 T. 

no 

* Potato flour and 



*Beet and egg 



Hashed creamed 



barley muffins 

1 

100 

salad 

av. h. 

200 

potatoes 

2 h. T. 

100 

Preserved cherries 

1 T. 

100 

*Cornmeal cheese 



Succotash 

2 h. T. 

100 



— 

sticks 

2 

100 

Tomatoes with 





470 



— 

*French dressing 

av. h. 

115 

VJi\ 


-- 



800 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 



Oranges 

1 

100 




Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 




Cream (thin) 

A cup 

100 

Top milk 

A cup 

100 

*Cottage cheese 






Sugar 

1 t. 

25 

and nut loaf 

i slice 

100 



1050 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

OR 



Hot milk 

A cup 

40 

Jerusalem arti- 






Sugar 

11. 

25 

chokes with 

2 h.T. 

25 




*Barley bread 

i slice 

75 

*white sauce 

2 T. 

50 

*Baked salt fish 

av. h. 

145 

Honey 

1 T. 

100 

String beans 

2 h. T. 

40 

*White sauce 

2 T. 

50 



— 

*Quaker muffins 

i 

130 

Mashed potatoes 

2 h. T. 

100 



5 i 5 

*Prune butter 

i T. 

45 

Scalloped onions 

2 h. T. 

150 



— 

*Dried apricot 



Sliced tomatoes 

1 

40 




tapioca 

2 h. T. 

150 

with *French 






Top milk 

X cup 

100 

dressing (Wesson 

1 T. 

65 






— 

oil) 








770 

*Barley bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Commeal(left over) 









molded with 









dates 

av. h. 

170 







Top milk 

A cup 

100 









1045 































3ul£ 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried scallops 

2 h. T. 

150 

♦Consomme (meat- 



Peaches or 

2 

70 

on toast 

1 slice 

75 

less) 

1 cup 

50 

strawberries 

4 h. T. 

40 

Potato balls 

5 balls 

100 

♦Cornmeal cheese 



Cream (thin) 

A cup 

100 

Sliced tomatoes 

1 

40 

sticks 

2 

100 

Sugar (powdered) 

X t. 

25 

*French dressing 

1 T. 

65 

Boiled fowl 

av. h. 

200 

Quaker oats 

3 h. T. 

45 

*Buckwheat bread 

1 slice 

75 

Celery sauce 

2 T. 

50 

Cream (thin) 

A cup 

100 

Butter or 



Mashed potatoes 

2 h. T. 

100 

Sugar (powdered) 



nutmargarine 

1 ball 

75 

Spinach 

2 h. T. 

40 

or maple sugar 

I t. 

25 

*Apple tapioca 

2 h. T. 

150 

Creamed com 

2 h. T. 

85 

Coffee 

I cup 

0 

* Custard sauce 

3 T. 

60 

♦Buckwheat bread 

1 slice 

75 

Hot milk 

A cup 

40 



— 

or rolls 



Sugar (loaf) 

i cube 

25 



790 

Pineapple mousse 

2 h. T. 

200 

♦Buckwheat bread 

1 slice 

75 

OR 



*Oatmeal wafers 

1 

100 

Butter or 









nutmargarine 

1 ball 

75 






1000 




Omelet (3 eggs) 

A omelet 

160 

OR 





580 

with peas 

2 h. T. 

75 







Hashed creamed 









potatoes 

2 h. T. 

100 

♦Consomme (meat- 



For HEAVY 



String beans 

2 h. T. 

40 

less) 

1 cup 

50 

BREAKFAST, add 



Celery 

3 small 


♦Cornmeal cheese 







stalks 

10 

sticks 

2 

100 

Cream (thick) for 



Ripe olives 

2 

30 

Fricassee of chick- 



coffee 

1 T. 

70 

♦Buckwheat bread 

1 slice 

75 

en 

av. h. 

200 

Soft cooked eggs 

1 

75 

*Prune butter 

1 T. 

45 

Mashed potatoes 

2 h. T. 

100 

♦Com muffins 

1 

130 

Apple snow 

2 h. T. 

50 

Spinach 

2 h. T. 

40 

♦Orange marmalade 

1 T. 

100 

* Custard sauce 

3 T. 

60 

Com 

2 h. T. 

75 



" 

♦Molasses nut 



♦Tomato salad with 





375 

drop cookies 

1 

ii 5 

*mayonnaise 

av. h. 

150 

OR 


— 



•- 

*Buckwheat bread 

1 slice 

75 






760 

or rolls 






OR 


— 

Spanish cream 

A cup 

50 

Stewed prunes 

4 with 2 T. 





Stewed peaches 

A cup 

50 


juice 

200 




♦Molasses nut drop 



Samp 

2 h. T. 

60 

♦Baked hominy 



cookies 

I 

115 

Top milk 

A cup 

100 

and cheese 

2 h. T. 

135 




Sugar 

X t. 

25 

*Tomato sauce 

2 T. 

40 



1005 

Coffee 

1 cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

A, cup 

40 

with *white 






Sugar 

I t. 

25 

sauce 

2 T. 

50 




♦Corn muffins 

I 

130 

String Beans 

2 h. T. 

40 

Cream of pea soup 

I cup 

200 

♦Prune butter 

1 T. 

45 

*Buckwheat breac 

1 slice 

75 

Baked bluefish 

av. h. 

200 



- * 

Oleomargarine 

1 ball 

75 

Egg sauce 

2 T. 

75 



625 

Junket 

Vi cup 

100 

Boiled potatoes 

1 medium 

100 



* 

Top milk 

A cu p 

100 

Celery 

3 small 





♦Oatmeal cookies 

1 

135 


stalks 

10 







*Buckwheat bread 

2 slices 

150 






765 

Oleomargarine 

1 ball 

75 






— 

Apple snow 

2 h. T. 

50 







* Custard sauce 

3 T. 

60 







♦Oatmeal cookies 

1 

135 









1055 





































Jul£ 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Bluefish creole 

av. h. 

200 

Cream of asparagus 

Sauted potatoes 
Cauliflower au 

2 h. T. 

75 

soup 

*Commeal cheese 

gratin 

2 h. T. 

8o 

sticks 

♦Corn muffins 
Butter or 

i 

130 

Delmonico steak 
*Horseradish sauce 

nutmargarine 

i ball 

75 

Sauted bananas 

*Pineapple salad 

av. h. 

150 

String beans 

*Cornmeal crisps 

3 

0 0 

rO tJ- 

1 1 

*Buckwheat bread 
or rolls 

Coffee custard 

OR 


* Chocolate fruit 
cake 

Creamed chicken 

av. h. 

150 

OR 

with brown rice 

1/4 T. 

50 

Cauliflower 

2 h. T. 

40 


Peas 

2 h. T. 

75 


*Com muffins 

I 

130 

Cream of asparagus 

Nutmargarine 

i ball 

75 

soup 

♦Grapefruit salad 
Bread and 
nutmargarine 

av. h. 

135 

Toast 

Hamburg steaks 
♦Mushroom sauce 

sandwiches 

i triangle 

xoo 

755 

Hashed browned 
potatoes 

Stuffed tomatoes 

OR 



Cold slaw 

♦Buckwheat bread 
or rolls 

Sauted porgies 

av. h. 

200 

*Fruit custard 

Mashed potatoes 

2 h. T. 

100 

*Commeal hermits 

♦Cornmeal muffins 

i 

130 


Oleomargarine 
♦Beet and egg 

i baU 

75 

OR 

salad 

*Cottage cheese 

av. h. 

200 

Beef loaf with 

sandwiches 

x triangle 

100 


805 

* brown nut sauce 
Scalloped onions 
Squash 

Cold slaw 
♦Buckwheat bread 
Oleomargarine 
*Samp (left over) 
molded with 
grated pineapple 
Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Raspberries 

A cup 

50 

A cup 

150 

Cream (thin) 

X cup 

100 



Sugar (powdered) 

11. 

25 

2 

100 

Rice (steamed) 

2 h. T. 

70 

av. h. 

200 

Cream (thin) 

>4 cup 

100 

1 T. 

45 

Sugar (powdered) 



A 

75 

or maple sugar 

11. 

25 

2 h. T. 

40 

Coffee 

I cup 

0 

1 slice 

75 

Hot milk 

A, cup 

40 



Sugar (loaf) 

i cube 

25 

A cup 

150 

♦Buckwheat bread 

1 slice 

75 



Butter or 



1 slice 

175 

nutmargarine 

1 ball 

75 


1010 



585 



For HEAVY 





BREAKFAST, add 



34 cup 

150 

Cream (thick) for 



i slice 

75 

coffee 

1 T. 

70 

av. h. 

200 

Sauted porgies 

av. h. 

200 

2 T. 

40 

♦Baking powder 





biscuits (wheat- 



2 h. T. 

75 

less) 

1 

125 

1 

100 

Honey 

1 T. 

100 

2 h. T. 

70 



— 

1 slice 

75 



495 



OR 



2 h. T. 

200 




1 

50 






Bananas 

1 

100 


1035 

Commeal mush 

2 h. T. 

80 



Top milk 

A cup 

100 



Sugar 

1 t. 

25 



Coffee 

1 cup 

0 

1 slice 

200 

Hot milk 

A cup 

40 

2 T. 

no 

Sugar 

11. 

25 

2 h. T. 

150 

♦Baking powder 



2 h. T. 

25 

biscuits (wheat- 



2 h. T. 

70 

less) 

I 

125 

2 slices 

150 

♦Orange marmalade 

i T. 

100 

1 ball 

75 



— 





595 

av. h. 

135 




A cup 

100 





1015 


i , 




























3ul£ X6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Broiled chicken 
French fried po¬ 
tatoes 

Hearts of lettuce 
*French dressing 
*Baking powder 
biscuits (wheat¬ 
less) 

Butter or 
nutmargarine 
*Orange ice 
*Pecan cakes 


OR 


Creamed drie 
beef on squai 
of fried mush 
Spinach 
Celery 

Ripe olives 
*Baking powder 
biscuits (whea 
less) 

*Orange honey 
*Junket 
Cream (thin) 


OR 


*Mock chicken 
*White sauce 
Brussels sprout; 
Sauted apples 
*Baking powder 
biscuits (whea 
less) 

*Fruit butter 
*Cornmeal (le 
over) molded 
with raisins 
Top milk 


PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

3 ALORIES 

av. h. 

200 

Clams 

6 

100 



*Boston brown bread 



2 h. T. 

75 

and butter sand- 



i small 


wiches 

1 triangle 

100 

serving 

100 

Roast hind quarter 





of lamb 

1 slice 

200 



Mint sauce 

1 T. 

5 

i 

125 

Currant jelly 

1 T. 

IOO 



Potato au gratin 

2 h. T. 

IOO 

i ball 

75 

Peas 

2 h. T. 

75 

2 h. T. 

IOO 

*Buckwheat bread 

1 slice 

75 

i 

105 

or rolls 





Romaine salad with 

av. h. 

10 


780 

*French dressing 

1 T. 

65 


— 

Cream cheese balls 





with English wal- 





nuts 

2 balls 

IOO 

av. h. 

150 

Bread and butter 



I 


sandwiches 

1 triangle 

IOO 

i slice 

IOO 




2 h. T. 

40 



1030 

3 small 


OR 



[stalks 

10 




2 

30 

Cream of potato 





soup 

cup 

150 



*Boston brown bread 



I 

125 

and nutmargarine 



I T. 

55 

sandwiches 

1 triangle 

IOO 

yi cup 

IOO 

Roast shoulder of 



X cup 

IOO 

lamb 

av. h. 

200 

S I 

5 ° 

Currant jelly 

1 T. 

IOO 



Sauted bananas 

banana 

75 


760 

String beans 

2 h. T. 

40 


— 

*Buckwheat bread 

1 slice 

75 



or rolls 





*Pineapple and apple 



av. h. 

165 

salad 

av. h. 

200 

2 T. 

5 ° 

Bread and nutmar- 



2 h. T. 

30 

garine sandwiches 

triangle 

IOO 

3 slices 

75 






OR 


1040 

i 

125 

Cream of asparagus 



i T. 

65 

soup 

yi cup 

150 

ft 


Irish stew 

av. h. 

250 



*Cornmeal dump- 



av. h. 

145 

lings 

1 

140 

cup 

IOO 

*Buckwheat bread 

2 slices 

150 


— 

Oleomargarine 

1 ball 

75 


755 

*Apple and nut 





salad 

av. h. 

260 





1025 


BREAKFAST FOR NEXT 
DAY 


Pineapple 

Sago 

Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
'‘Buckwheat bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 


Cream (thick) for 
coffee 

Scrambled eggs 
Milk toast 


OR 


*Baked apples (karo) 
Oatmeal 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Buckwheat bread 
*Fruit butter 


PORTION 

APPROX. 

CALORIES 

1 slice 

IOO 

2 h. T. 

60 

X cup 

IOO 

1 t. 

25 

1 cup 

0 

yi cup 

40 

1 cube 

25 

1 slice 

75 

1 ball 

75 


5 °° 

1 T. 

70 

2 h. T. 

200 

1 slice 


cup 


milk 

ii 5 


383 

1 large 

200 

2 h. T. 

50 

>4 cup 

IOO 

1 t. 

25 

1 cup 

0 

>4 cup 

40 

1 t. 

23 

1 slice 

75 

1 T. 

65 


580 





































17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

*Cheese croquettes 

2 small 

200 

Cream of spinach 



Huckleberries 

X cup 

50 

Baked potatoes 

i medium 

100 

soup 

X cup 

135 

Cream (thin) 

X cup 

100 

Stewed celery 

2 h. T. 

15 

Toast 

i slice 

75 

Sugar (powdered) 

I t. 

25 

*White sauce 

2 T. 

50 

Kingfish meunier 

av. h. 

200 

Corn flakes 

3 h- T. 

45 

Ripe olives 

2 

30 

Potato balls 

5 balls 

100 

Cream (thin) 

X cup 

100 

*Rice bread 

i slice 

75 

Stuffed tomatoes 

1 

100 

Sugar (powdered) 



Butter or 



Celery 

3 small 


or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 


stalks 

10 

Coffee 

1 cup 

0 

♦Orange jelly 

X cup 

100 

Ripe olives 

2 

30 

Hot milk 

X cup 

40 

*Molasses nut 



♦Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

drop cookies 

i 

ii 5 

or rolls 



♦Rice bread 

1 slice 

75 




♦Bavarian cream 

2 h. T. 

135 

Butter or 





760 

Stewed peaches 

X cup 

50 

nutmargarine 

1 ball 

75 

OR 


— 

♦War cake 

1 slice 

150 



— 









560 






1050 



-- 

*Cheese croquettes 

2 small 

200 

OR 






Tomato salad 






For HEAVY 



with *French 






BREAKFAST, add 



dressing 

av. h. 

115 

Cream of spinach 






*Rice bread 

i slice 

75 

soup 

X cup 

125 

Cream (thick) for 



♦Apricot butter 

i T. 

40 

Toast 

i slice 

75 

coffee 

1 T. 

70 

♦Blanc-mange 

2 h. T. 

200 

Baked haddock 

av. h. 

200 

Omelet (3 eggs) 

X omelet 

160 

*Maple sauce 

i T. 

60 

♦Egg sauce 

2 T. 

75 

♦Oatmeal muffins 

1 

130 

*Pecan cakes 

i 

105 

Riced potatoes 

2 h. T. 

75 

♦Orange marmalade 

1 T. 

100 



—■ 

Jerusalem arti- 





-* 



795 

chokes 

2 h. T. 

50 



460 

OR 


— 

Celery 

3 small 


OR 


— 





stalks 

10 

• 






Ripe olives 

2 

30 




♦Peanut fondue 

av. h. 

170 

♦Rice bread 

1 slice 

75 

Oranges 

1 

100 

on toast 

i slice 

75 

or rolls 



Rice (steamed) 

2 h. T. 

70 

Ripe olives 

2 

30 

♦Cottage pudding 

av. h. 

200 

Top milk 

X cup 

100 

*Rice bread 

i slice 

75 

♦Hot chocolate sauce 

2 T. 

90 

Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

*Stewed apricots 





1005 

Hot milk 

X cup 

40 

with raisins 

av. h. 

145 

OR 


-- 

Sugar 

11. 

25 

Top milk 

X cup 

xoo 




♦Oatmeal muffins 

I 

130 

♦Indian meal 






Honey 

i T. 

100 

doughnuts 

i 

95 

Boiled codfish 

av.h. 

175 



— 

(cornmeal) 



♦Egg sauce 

2 T. 

75 



590 



— 

Riced potatoes 

2 h. T. 

75 



— 



765 

Corn a la southern 

2 h. T. 

125 







Sliced tomatoes 

z 

40 







♦French dressing 

1 T. 

65 







(Wesson oil) 









♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Dried peach and 









sago pudding 

2 h. T. 

150 







Top milk 

X cup 

100 









1030 



























3ul^ 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

Halibut scalloped 



Grapefruit 

yi large 

125 

Peaches or 

2 

with cheese 

av. h. 

200 

Honey 

1 t. 

35 

strawberries 

4 h, T. 

Hashed browned 



Filet mignon 

1 filet 

200 

Cream (thin) 

K cup 

potatoes 

2 h. T. 

75 

♦Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

1 t. 

Spinach 

2 h. T. 

40 

Roast potatoes 

1 medium 

IOO 

Minute tapioca 

2 h. T. 

*Rice bread 

1 slice 

75 

New beets 

2 h. T. 

25 

Cream (thin) 

% cup 

Butter or 



♦White sauce 

2 T. 

50 

Sugar (powdered) 


nutmargarine 

1 ball 

75 

Peas 

2 h. T. 

75 

or maple sugar 

1 t. 

Tomatoes stuffed 



♦Rice bread 

1 slice 

75 

Coffee 

1 cup 

with celery 

1 

50 

or rolls 



Hot milk 

yi cup 

*Hollandaise sauce 

2 T. 

130 

♦Jellied apples 

av. h. 

165 

Sugar (loaf) 

1 cube 

Bread and butter 



♦Chocolate cake 

1 slice 

120 

♦Rice bread 

1 slice 

sandwiches 

1 triangle 

IOO 



— 

Butter or 




-- 



1010 

nutmargarine 

1 ball 



745 

OR 





OR 


— 












For HEAVY 





Grapefruit (karo) 

K large 

140 

BREAKFAST, add 


Fish timbales 

1 

150 

Delmonico steak 

av. h. 

200 



♦Tomato sauce 

2 T. 

40 

♦Bordelaise sauce 

1 T. 

IOO 

Cream (thick) for 


Lyonnaise pota- 



French fried pota- 



coffee 

1 T. 

toes 

2 h. T. 

75 

toes 

2 h. T. 

75 

Broiled butterfish 

av. h. 

Sauted eggplant 

1 slice 

30 

Oyster plant 

2 h. T. 

15 

♦Com bread 

1 slice 

♦Corn muffins 

1 

130 

♦White sauce 

2 T. 

50 

Honey 

1 T. 

Nutmargarine 

1 ball 

75 

♦Rice bread 

1 slice 

75 

♦ 


Asparagus 

5 stalks 

25 

or rolls 





♦Hollandaise sauce 

2 T. 

130 

♦Jellied apples 

av. h. 

165 

OR 


♦Commeal cheese 



Cream (thin) 

X cup 

IOO 



sticks 

2 

IOO 

♦Pecan cakes 

I 

105 





__ 




Bananas 

1 



755 



1025 

Hominy 

2 h.T. 

OR 



OR 



Top milk 

X cup 







Sugar 

1 t. 







Coffee 

1 cup 

Fish chowder 



Hamburg steaks 

av. hw 

200 

Hot milk 

X cup 

(left over) 

1 cup 

250 

♦Brown nut sauce 

2 T. 

no 

Sugar 

I t. 

♦Rice bread 

1 slice 

75 

Hashed creamed 



♦French toast 

i slice 

Oleomargarine 

1 ball 

75 

potatoes 

2 h. T. 

IOO 

Corn sirup 

1 T. 

♦Apple and date 



Cabbage au gratin 

2 h. T. 

90 



salad 

av. h. 

275 

Peas 

2 h. T. 

75 



♦Cottage cheese 



♦Rice Bread 

2 slices 

150 



sandwiches 

1 triangle 

IOO 

Oleomargarine 

1 ball 

75 





—■ 

♦Rice (left over) 







775 

molded with ap- 







— 

ricots 

av. h. 

130 






Top milk 

X cup 

IOO 








1030 




APPROX. 

CALORIES 



IOO 


25 

60 

IOO 


25 

o 

40 

25 

75 

75 

595 


70 

200 

130 

100 

500 


IOO 

60 

IOO 

25 

O 

40 

25 

150 

55 

555 






















5ul£ 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

y 2 omelet 

160 

Tomato soup (clear) 

1 cup 

100 

Oranges or 

i large 

IOO 

with creamed 



♦Cheese relish 

i slice 

55 

cantaloupe 

y melon 

50 

mushrooms 

2 h. T. 

90 

Roast capon 

1 slice 

200 

Puffed rice 

3h. T. 

30 

Hashed browned 



♦Boiled rice stuffing 

1 h. T. 

35 

Cream (thin) 

X cup 

IOO 

potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

Sugar (powdered) 



Corn k la south- 



Squash 

2 h. T. 

25 

or maple sugar 

1 t. 

25 

em 

2 h. T. 

125 

Hearts of lettuce 



Coffee 

1 cup 

0 

♦Rice bread 

x slice 

75 

with *French 

1 small 


Hot milk 

y cup 

40 

Butter or 



dressing 

serving 

100 

Sugar (loaf) 

i cube 

25 

nutmargarine 

1 ball 

75 

♦Rice bread 

1 slice 

75 

♦Rice bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



*Almond cakes 

1 

35 

♦Pistachio ice cream 

2 h. T. 

200 

nutmargarine 

1 ball 

75 




♦Honey cake—but- 

1 slice 

130 



— 



760 

ter-scotch filling 




• 

470 

OR 


— 



1020 



-* 




OR 



For HEAVY 









BREAKFAST, add 



French lamb 









chops 

2 

200 

Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 



Lattice potatoes 

2 h. T. 

75 

♦Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

*Tomato jelly 



Roast chicken 

1 slice 

200 

Fried eggs 

1 

IOO 

salad 

2 h. T. 

130 

♦Boiled rice stuffing 

1 h.T. 

35 

♦Buckwheat gems 

1 

130 

♦Rice bread 

1 slice 

75 

Stewed celery 

2h.T. 

15 

Strawberry jam 

1 T. 

IOO 

*Cottage cheese 

2 T. 

40 

♦White sauce 

2 T. 

50 



— 

Floating island 

y cup 

135 

Corn on the cob 

1 ear 

50 



400 

♦Oatmeal wafers 

1 

100 

Nutmargarine 

1 ball 

75 

OR 


— 



—■ 

Ripe olives 

2 

30 






755 

♦Rice bread 

1 slice 

75 




OR 



or rolls 



Stewed dried apri- 






♦Pistachio ice cream 

2 h. T. 

200 

cots 

y cup 

200 




♦Honey cake—but- 

1 slice 

130 

Commeal mush 

2 h. T. 

80 

Scrambled eggs 

2 h. T. 

200 

ter-scotch filling 



Top milk 

K cup 

IOO 

with peas 

2 h. T. 

75 



1015 

Sugar 

11. 

25 

Scalloped pota- 



OR 



Coffee 

1 cup 

0 

toes 

2 h. T. 

100 




Hot milk 

y cup 

40 

*Rice bread 

1 slice 

75 




Sugar 

I t. 

25 

* Apricot butter 

1 T. 

40 

Cream of spinach 



♦Buckwheat gems 

I 

130 

Chocolate custard 

2 h. T. 

200 

soup 

1 cup 

165 

♦Apricot butter 

i T. 

40 

♦Molasses nut 



Fricassee of chicken 

av. h. 

200 



— 

drop cookies 

1 

115 

Riced potatoes 

2 h. T. 

75 



640 



— 

Hearts of lettuce 





- - 



805 

with *French 

1 small 







— 

dressing (Wes- 

serving 

100 







son oil) 









♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Lemon jelly 

y cup 

100 







♦Custard sauce 

3 T. 

60 







♦Molasses nut drop 









cookies 

1 

115 









1040 

























5uls 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Jellied chicken 

av. h. 

200 

Chicken gumbo 

Hearts of lettuce 

X head 

10 

soup 

*Russian dress¬ 
ing 

i T. 

100 

Toast 

Porterhouse steak 

*Buckwheat gems 

i 

130 

*Bearnaise sauce 

Butter or 
nutmargarine 

i ball 

75 

Potato chips 

String beans 

Bavarian cream 

2 h. T. 

135 

*Rice bread 

Cream (thin) 

X cup 

100 

or rolls 

*Commeal hermits 

I 

50 

*Fruit salad 

OR 


800 

Cream cheese 
Guava jelly sand¬ 
wiches 

*Cheese and 
spinach roll 

i slice 

140 

OR 

*Brown nut sauce 

2 T. 

no 

Chicken gumbo 

Mashed potatoes 

2 h. T. 

100 

soup 

Brussels sprouts 

2 h. T. 

30 

Toast 

*Buckwheat gems 

i 

130 

*Mock duck 

*Fruit butter 

i T. 

65 

Currant jelly 

Peach tarts 

i 

200 

Potato chips 

*(oatmeal crust) 


— 

Succotash 

OR 

Scalloped chicken 
(left over) 

't, 

2 h. T. 

775 

250 

Celery 

Ripe olives 
*Rice bread 
or rolls 

*Banana salad with 
maraschino 

Sauted parsnips 

2 halves 

60 

cherries 

*Buckwheat gems 

i 

130 

Bread and butter 

*Pnme butter 

i T. 

45 

sandwiches 

Sliced bananas 

i 

100 


Top milk 

X cup 

100 

OR 

*Soft honey cake 

i slice 

ii 5 



800 

Cream of chicken 
soup with rice 
Creamed dried beef 
on square of fried 
mush 

Baked potatoes 
Oleomargarine 

Lima beans 
*Rice bread 
Oleomargarine 
*Pineapple salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Blackberries 

X cup 

100 

1 cup 

100 

Cream (thin) 

X cup 

100 

i slice 

75 

Sugar (powdered) 

11 . 

25 

av. h. 

200 

Hominy 

2 h. T. 

60 

1 T. 

100 

Cream (thin) 

X cup 

100 

6 large 

75 

Sugar (powdered) 



2 h. T. 

40 

or maple sugar 

I t. 

25 

1 slice 

75 

Coffee 

I cup 

0 



Hot milk 

X cup 

40 

av. h. 

150 

Sugar (loaf) 

I cube 

25 

av. h. 

100 

*Rice bread 

1 slice 

75 



Butter or 



1 triangle 

100 

nutmargarine 

1 ball 

75 


1015 



625 



For HEAVY 



1 cup 

100 

BREAKFAST, add . 



1 slice 

75 




1 slice 

200 

Cream (thick) for 



1 T. 

100 

Coffee 

1 T. 

70 

6 large 

75 

Shirred eggs 

1 

100 

2 h. T. 

100 

*Baking powder 



3 small 


biscuits (wheat- 



stalks 

10 

less) 

1 

125 

2 

30 

*Orange marmalade 

1 T. 

100 

1 slice 

75 



•— 





395 



OR 



av. h. 

165 






*Baked apples(karo) 

1 large 

200 

x triangle 

100 

Oatmeal 

2 h. T. 

5° 



Top milk 

X cup 

100 


1030 

Sugar 

X t. 

25 



Coffee 

I cup 

0 



Hot milk 

X cup 

40 



Sugar 

11 . 

25 

X cup 

150 

*Baking powder 



av. h. 

150 

biscuits (wheat- 





less) 

I 

125 

1 square 

100 

*Prune butter 

I T. 

45 

1 medium 

100 




1 ball 

75 



610 

2 h. T. 

100 



-. 

2 slices 

150 




1 ball 

75 




av. h. 

150 




av. h. 

— 





1050 



































3ul\> 21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Lobster cutlets 

i 

150 

Cream of celery 



Peaches or 

2 

70 

*White sauce 

2 T. 

50 

soup 

K cup 

150 

strawberries 

4 b. T. 

40 

Boiled potatoes 

i medium 

100 

♦Commeal cheese 



Cream (thin) 

yi cup 

100 

Spinach 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 

11. 

25 

*Baking powder 


Roast squabs 

1 

300 

Quaker oats 

3 b. T. 

45 

biscuits (wheat- 



Hominy stuffing 

i h. T. 

30 

Cream (thin) 

X cup 

100 

less) 

i 

125 

Guava jelly 

1 T. 

100 

Sugar (powdered) 



Butter or 



Lattice potatoes 

2 h. T. 

75 

or maple sugar 

11. 

25 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

15 

Coffee 

I cup 

0 

*Tomato and cel- 


♦White sauce 

2 T. 

50 

Hot milk 

X cup 

40 

ery salad 

av. h. 

200 

Ripe olives 

2 

30 

Sugar (loaf) 

i cube 

25 

♦Commeal crisps 

3 

30 

*Oatmeal bread 

1 slice 

75 

♦Oatmeal bread 

1 slice 

75 


or rolls 



Butter or 





770 

*Fruit jelly 

2 h. T. 

125 

nutmargarine 

1 ball 

75 

OR 


♦Almond cakes 

1 

35 



•- 









580 

Chicken in aspic 

av. h. 

200 

OR 


1085 

For HEAVY 


— 






Broiled mush- 

2 h. T. 


Cream of celery 



BE l E t AKFAST> add 



rooms 

*Baking powder 

40 

soup 

♦Commeal cheese 

H cup 

150 

Cream (thick) for 

1 T. 


biscuits (wheat- 



sticks 

2 

100 

coffee 

70 

less) 

i 

125 

Sauted halibut 


Codfish balls 

1 

100 

♦Orange honey 

i T. 

55 

steaks 

av. h. 

120 

♦Com bread 

1 slice 

130 

*Apple and date 



♦Tomato sauce 

2 T. 

40 

Honey 

1 T. 

100 

salad 

av. h. 

275 

Boiled new potatoes 

1 medium 

100 



— 

Bread and nut- 



Scalloped Jerusa- 



OR 


400 

margarine 



lem artichokes 

2 h. T. 

85 


— 

sandwiches 

i triangle 

100 

Ripe olives 

2 

30 






— 

♦Oatmeal bread 

1 slice 

75 

Oranges 



OR 


795 

or rolls 


1 

100 


— 

♦Wine jelly 

yZ cup 

100 

Samp 

2 h. T. 

60 




♦Cream sauce 

1 T. 

100 

Top milk 

M cup 

100 

Baked beans 



♦Oatmeal wafers 

z 

100 

Sugar 

1 t. 

25 

2 h. T. 

100 



Coffee 

1 cup 

V\ cup 

0 

*Tomato sauce 
Spinach 

2 T. 

2 h. T. 

40 

40 

OR 


1000 

Hot milk 

Sugar 

40 

25 

11. 





Creamed corn 
♦Baking powder 
biscuits (wheat¬ 
less) 

*Fruit butter 
*Tomato and cel¬ 
ery salad 

♦Cottage cheese 
sandwiches 

2 h. T. 

i 

i T. 

av. h. 

i triangle 

85 

125 

65 

200 

100 

Cream of chicken 
soup with rice (left 
over) 

Halibut steaks 
Stuffed potatoes 
String beans 

Lettuce with 
♦French dressing 
♦Oatmeal bread 

1 cup 
av. h. 

1 medium 

2 h. T. 
x small 

serving 

2 slices 

200 

120 

100 

40 

100 

150 

♦Com bread 
♦Fruit butter 

i slice 

1 T. 

130 

65 

545 



755 

Oleomargarine 
♦Oatmeal(left over) 

1 ball 

75 







molded with 









prunes 

av. h. 

170 







Top milk 

X cup 

100 









1055 























5ul£ 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

calories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fish souffle 

av. h. 

ii 5 

Sliced peaches 

1 

35 

Raspberries 

Vi CUp 

50 

*Tomato sauce 

2 T. 

40 

Sugar (powdered) 

1 t. 

25 

Cream (thin) 

Vi cup 

IOO 

Potato balls 

5 balls 

IOO 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 

1 t. 

25 

Celery 

3 small 


Mint jelly 

1 T. 

IOO 

Rice (steamed) 

2 h. T. 

70 


stalks 

10 

Stuffed potatoes 

1 medium 

IOO 

Cream (thin) 

X cup 

IOO 

Sauted apples 

2 slices 

50 

Cauliflower 

2 h. T. 

40 

Sugar (powdered) 



*Corn bread 

i slice 

130 

Romaine salad 

av. h. 

10 

or maple sugar 

1 t. 

25 

Butter or 



Trench dressing 

1 T. 

65 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

*Oatmeal bread 

1 slice 

75 

Hot milk 

X cup 

40 

* Apricot whip 

av. h. 

125 

or rolls 



Sugar (loaf) 

i cube 

25 

*Soft honey cake 

i slice 

115 

^Bavarian cream 

2 h. T. 

135 

*Oatmeal bread 

1 slice 

75 



— 

Stewed plums 

X cup 

50 

Butter or 





760 

*Chocolate fruit 



nutmargarine 

1 ball 

75 

OR 


— 

cake 

1 slice 

175 



— 









585 






1010 



— 

*Rice fondue 

av. h. 

150 

OR 






on toast 

i slice 

75 




For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



*Corn bread 

i slice 

130 

Compote of fruit 

1 peach 

35 




*Prune butter 

i T. 

45 

(Peaches, 

Vi orange 

50 

Cream (thick) for 



*Cheese and nut 



oranges, karo) 

1 T. 

30 

coffee 

1 T. 

70 

salad 

av. h. 

225 

Lamb steaks 

av. h. 

200 

Poached eggs 

1 

75 

Bread and 



Mint jelly 

1 T. 

IOO 

on toast 

1 slice 

75 

nutmargarine 



Stuffed potatoes 

1 medium 

IOO 

*Rice muffins 

1 

130 

sandwiches 

i triangle 

100 

Lima beans 

2 h. T. 

IOO 

Peach marmalade 

1 T. 

IOO 



— 

Corn on the cob 

1 ear 

50 



— • 



765 

Nutmargarine 

1 ball 

75 



450 

OR 


— 

*Oatmeal bread 

1 slice 

75 

OR 


—• 




or rolls 









*Omelet souffle 

X omelet 

200 




Broiled perch 

av. h. 

200 

(3 eggs) 



Stewed primes 

4 with 


Boiled potatoes 

i medium 

IOO 





2 T. juice 

200 

Creamed onions 

2 h. T. 

75 



1015 

Hominy 

2 h. T. 

60 

*Com bread 

i slice 

130 

OR 



Top milk 

X cup 

IOO 

Oleomargarine 

i ball 

75 




Sugar 

1 t. 

25 

Sliced oranges 

i 

IOO 




Coffee 

1 cup 

0 

*Children’s cook- 



Roast shoulder of 



Hot milk 

X cup 

40 

ies 

i 

80 

lamb 

av. h. 

200 

Sugar 

11. 

25 



— 

Roast potatoes 

1 medium 

IOO 

*Rice muffins 

I 

130 



760 

Peas 

2 h. T. 

75 

*Orange honey 

i T. 

55 



— 

*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 



635 




^Indian pudding 

av. h. 

300 







Top milk 

Vi cup 

IOO 









1000 


























23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

approx. 

CALORIES 

Cold sliced lamb 

i slice 

150 

Mutton broth with 



Pineapple 

i slice 

100 

Currant jelly 

i t. 

35 

barley 

1 cup 

100 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

*Commeal cheese 



Cream (thin) 

X cup 

100 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



Celery 

3 small 


Roast guinea hen 

i slice 

200 

or maple sugar 

I t. 

25 


stalks 

10 

*Bread sauce 

1 T. 

50 

Coffee 

I cup 

0 

*Rice muffins 

i 

130 

Guava jelly 

1 T. 

100 

Hot milk 

A cup 

40 

Butter or 



Roast potatoes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

Beets 

2 h. T. 

50 

*Oatmeal bread 

1 slice 

75 

*Peach tarts 

i 

200 

*OatmeaI bread 

1 slice 

75 

Butter or 



*(quick barley 



or rolls 



nutmargarine 

1 ball 

75 

flour pastry) 



*Apricot tapioca pud- 





— 



— 

ding 

2 h. T. 

150 



500 



7 i 5 

Cream (thick) 

2 T. 

140 



— 

OR 


— 




For HEAVY 








1065 

BREAKFAST, add 






OR 






Creamed eggs 

2h. T. 

150 




Cream (thick) for 



on toast 

i slice 

75 




coffee 

1 T. 

70 

Sliced tomatoes 



Mutton broth with 



Soft cooked eggs 

1 

75 

with *French 



rice 

1 cup 

100 

Milk toast 

1 slice 


dressing 

av. h. 

115 

*Commeal cheese 




A cup 


*Rice muffins 

i 

130 

sticks 

2 

100 


milk 

115 

*Orange honey 

i T. 

55 

Roast guinea hen 

1 slice 

200 



— 

*Peach and sago 



*Bread sauce 

1 T. 

50 

OR 


260 

pudding 

2 h. T. 

150 

Sauted bananas 

K banana 

75 



— 

Cream (thin) 

A cup 

100 

Peas 

2 h. T. 

75 






— 

Celery 

3 small 


Bananas 

1 

100 



770 


stalks 

10 

Oatmeal 

2 h. T. 

50 

OR 



*Oatmeal bread 

1 slice 

75 

Top milk 

A, cup 

100 




or rolls 



Sugar 

1 1 . 

25 




*Pineapple sherbet 

2 h. T. 

200 

Coffee 

1 cup 

0 

*Cottage pie (left 



*Soft honey cake 

1 slice 

115 

Hot milk 

A cup 

40 

over) 

av. h. 

300 




Sugar 

11 . 

25 

Sauted eggplant 

i slice 

30 



1000 

*Oatmeal bread 

i slice 

75 

*Rice muffins 

i 

130 

OR 


— 

*Orange marmalade 

1 T. 

100 

* Apricot butter 

i T. 

40 






— 

*Hominy(left over) 








5 i 5 

molded with 



Corned beef 

x slice 

200 



—• 

dates 

av. h. 

165 

*Mustard sauce 

x T. 

75 




Top milk 

A cup 

100 

Boiled potatoes 

1 medium 

100 






— 

Mashed yellow tur- 








765 

nips 

2 h. T. 

50 






— 

Cold slaw 

2 h. T. 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Peach pudding 

2 h. T. 

200 







*Lemon sauce 

2 T. 

100 









1020 





























3ul£ 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Cold boiled sal- 



Cream of pea soup 

A, cup 

150 

Huckleberries 

A cup 

50 

mon 

av. h. 

IOO 

*Cheese relish 

1 slice 

55 

Cream (thin) 

A cup 

IOO 

* Mayonnaise 

2 T. 

200 

Baked weakfish 

av. h. 

175 

Sugar (powdered) 

I t. 

25 

Mashed potatoes 

2 h. T. 

IOO 

Potato balls 

5 balls 

IOO 

Corn flakes 

3 b. T. 

45 

*Oatmeal bread 

i slice 

75 

Sliced tomatoes 

1 

40 

Cream (thin) 

X cup 

IOO 

Butter or 



^French dressing 

1 T. 

65 , 

Sugar (powdered) 



nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

or maple sugar 

1 t. 

25 

*Salad Interlachen 

av. h. 

185 

or rolls 



Coffee 

1 cup 

0 

*Commeal crisps 

3 

30 

*Pineapple sherbet 

2 h. T. 

200 

Hot milk 

cup 

40 




* Chocolate maple 



Sugar (loaf) 

i cube 

25 



765 

cake 

1 slice 

160 

*Potato bread 

1 slice 

75 

OR 













1020 

nutmargarine 

1 ball 

75 




OR 





— 

Curried scallops 

2 h. T. 

150 






560 

Brown rice 

i^T. 

50 






— 

Chutney 

i T. 

10 

Cream of pea soup 

A cup 

150 

For HEAVY 



Hashed creamed 



*Cheese relish 

i slice 

55 

BREAKFAST, add 



potatoes 

2 h. T. 

IOO 

Fried filet of floun- 






Spinach 

2 h. T. 

40 

der 

av. h. 

200 

Cream (thick) for 



*Potato bread 

i slice 

75 

*Tartare sauce 

1 T. 

IOO 

coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 

Potato balls 

5 balls 

IOO 

Fried smelts 

av. h. 

200 

*Vegetable salad 

av. h. 

185 

Sliced cucumbers 

av. h. 

15 

*Southern spoon 



Bread and 



*French dressing 

1 T. 

65 

corn bread 

2 h. T. 

IOO 

nutmargarine 



*Potato bread or rolls 

1 slice 

75 

Honey 

1 T. 

IOO 

sandwiches 

i triangle 

IOO 

*Peach tapioca 

2 h. T. 

150 



— 



— 

Cream (thin) 

A cup 

IOO 



470 



785 




OR 


— 

OR 





1010 







OR 


-- 










*Baked apple (karo) 

1 large 

200 

*Rice loaf 

av. h. 

145 




Rice (steamed) 

2 h. T. 

70 

*Brown nut sauce 

2 T. 

no 

Baked haddock 

av. h. 

200 

Top milk 

A cup 

IOO 

Cabbage au gratin 

2 h. T. 

90 

*Tomato sauce 

2 T. 

40 

Sugar 

I t. 

25 

*Potato bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Fruit butter 

i T. 

65 

Scalloped onions 

2 h. T. 

150 

Hot milk 

A cup 

40 

*French toast 

i slice 

150 

Spinach 

2 h. T. 

40 

Sugar 

I t. 

25 

Maple sirup 

2 T. 

130 

*Potato bread 

2 slices 

150 

*Potato bread 

i slice 

75 




Oleomargarine 

1 ball 

75 

*Fruit butter 

1 T. 

65 



765 

*Molasses pudding 

2 h. T. 

215 



— 




*Foamy sauce 

1 T. 

65 



600 

• 





1010 































25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

i 

300 

Clam broth 

1 cup 

125 

Peaches or 

2 

70 

Potato cakes 

i 

50 

Toast 

i slice 

75 

strawberries 

4 h, T, 

40 

Carrots 

2 h. T. 

15 

Mignon of lamb 

av. h. 

200 

Cream (thin) 

X cup 

IOO 

*White sauce 

2 T. 

50 

Mint jelly 

1 T. 

IOO 

Sugar (powdered) 

1 t. 

25 

*Potato bread 

i slice 

75 

Potatoes au gratin 

2 h. T. 

IOO 

Minute tapioca 

2 h. T. 

60 

Butter or 



Peas 

2 h. T. 

75 

Cream (thin) 

A cup 

IOO 

nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

Sugar (powdered) 



* Plain rice pudding 

2 h. T. 

xoo 

or rolls 



or maple sugar 

1 t. 

25 

Cream (thin) 

A cup 

IOO 

*Pineapple and 



Coffee 

1 cup 

0 



— 

peach salad 

av. h. 

185 

Hot milk 

A cup 

40 



765 

Bread and butter 



Sugar (loaf) 

i cube 

25 

OR 


— 

sandwiches 

1 triangle 

IOO 

*Potato bread 

1 slice 

75 







Butter or 








1035 

nutmargarine 

1 ball 

75 

*Green pea loaf 

i slice 

115 

OR 





— 

*Pimento sauce 

2 T. 

50 






595 

Sweet potato 









croquettes 

I 

150 

Clam broth 

1 cup 

125 

For HEAVY 



Carrots 

2 h. T. 

40 

Toast 

1 slice 

75 

BREAKFAST, add 



Lettuce with 



Mutton chops 

2 

200 




*French dress- 

i small 


Currant jelly 

1 T. 

IOO 

Cream (thick) for 



ing 

serving 

IOO 

Scalloped potatoes 

2 h. T. 

IOO 

coffee 

1 T. 

70 

*Potato bread 

i slice 

75 

Lima beans 

2 h. T. 

IOO 

Scrambled eggs 

2 h. T. 

200 

* Apricot butter 

i T. 

40 

*Potato bread 

1 slice 

75 

*Cornmeal rofis 

1 

130 

*Rice pudding with 



or rolls 



Peach marmalade 

1 T. 

IOO 

raisins 

2 h. T. 

IOO 

*Pear and nut salad 

av. h. 

170 



—- 

Cream (thin) 

A cup 

IOO 

Bread and nutmar- 





500 



— 

garine sand- 



OR 

- 

— 

OR 


770 

wiches 

1 triangle 

IOO 








1045 

Oranges 

1 

IOO 




OR 



Hominy 

2 h. T. 

60 

Corned beef hash 






Top milk 

A, cup 

IOO 

(left over) 

2 h. T. 

200 




Sugar 

1 t. 

25 

Scalloped toma- 



Chicken pot pie 



Coffee 

1 cup 

0 

toes 

2 h. T. 

IOO 

*(potato pastry) 

av. h. 

300 

Hot milk 

A cup 

40. 

Lima beans 

2 h. T. 

IOO 

Lima beans 

2 h. T. 

100 

Sugar 

11. 

25 

^Potato bread 

i slice 

75 

Com a la southern 

2 h. T. 

125 

Fried commeal 



*Prune butter 

i T. 

45 

*Potato bread 

2 slices 

150 

mush 

i slice 

IOO 

*Rice (left over) 



Oleomargarine 

1 ball 

75 

Maple sirup 

1 T. 

65 

molded with 



*Apple and nut salad 

av. h. 

260 



— 

chopped figs 

av. h.’ 

150 






515 

Top milk 

A cup 

IOO 



1010 






770 










• 
































3ul£ 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Cantaloupe 

yi melon 

50 

Blackberries 

K cup 

50 

chops 

2 

200 

Roast beef 

1 slice 

200 

Cream (thin) 

% cup 

100 

Potato chips 

6 large 

75 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

I t. 

25 

Corn on the cob 

1 ear 

50 

Riced potatoes 

2 h. T. 

75 

Puffed rice 

3 h. T. 

30 

Butter or 



Ripe olives 

2 

30 

Cream (thin) 

X cup 

100 

nutmargarine 

1 ball 

75 

Celery 

3 small 


Sugar (powdered) 



*Potato bread 

1 slice 

75 


stalks 

10 

or maple sugar 

1 t. 

25 

Currant jelly 

1 t. 

35 

Artichokes 

1 

50 

Coffee 

x cup 

0 

*Prune jelly 

2 h. T. 

115 

*Hollandaise sauce 

2 T. 

130 

Hot milk 

cup 

40 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Pecan cakes 

1 

105 

or rolls 



*Potato bread 

1 slice 

75 



— 

Maple parfait 

1 glass 

250 

Butter or 





790 

*Honey cake with 



nutmargarine 

1 ball 

75 

OR 


— 

marshmallow fill- 









ing 

1 slice 

130 



545 

Broiled squabs 

1 

300 



1040 




Hearts of lettuce 

% head 

10 

OR 



For HEAVY 



with *Russian 






BREAKFAST, add 



dressing 

1 T. 

100 







*Potato bread 

1 slice 

75 

Cantaloupe 

melon 

50 

Cream (thick) for 



*Apricot butter 

1 T. 

40 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

Caramel custard 

K cup 

150 

Horseradish sauce 

1 T. 

45 

Omelet (3 eggs) 

yi omelet 

160 

^Chocolate cake 

1 slice 

120 

Roast potatoes 

1 medium 

100 

* Quaker muffins 

1 

130 



— 

Creamed mush- 



*Orange marmalade 

1 T. 

100 



795 

rooms 

2 h. T. 

90 



— 

OR 



Corn pudding 

2 h. T. 

100 



460 




Celery 

3 small 


OR 


— 





stalks 

10 




Omelet (3 eggs) 

yi omelet 

160 

Ripe olives 

2 

30 




Hashed browned 



*Potato bread 

1 slice 

75 

Bananas 

1 

100 

potatoes 

2 h. T. 

75 

or rolls 



Commeal mush 

2 h. T. 

80 

Spinach 

2 h. T. 

40 

*Vanilla ice cream 

2 h. T. 

200 

Top milk 

yi cup 

100 

Hearts of lettuce 



*Chocolate cake 

1 slice 

120 

Sugar 

11. 

2*5 

with *French 

1 small 




•-- 

Coffee 

1 cup 

0 

dressing (Wes- 

serving 

100 



1020 

Hot milk 

yi cup 

40 

son oil) 



OR 



Sugar 

11. 

25 

*Potato bread 

1 slice 

75 




* Quaker muffins 

1 

130 

*Orange honey 

1 T. 

55 




*Orange honey 

1 T. 

55 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 




*War cake 

1 slice 

150 

Hashed browned 



- 


555 



— 

potatoes 

2 h. T. 

75 






755 

Creamed cauli- 









flower 

2 h. T. 

50 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Tapioca custard 









pudding 

2 h. T. 

200 







Top milk 

X cup 

100 







*War cake 

1 slice 

150 









1030 


































Juls 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 


Cold sliced beef 
*Horse radish 
sauce 

French fried 
potatoes 
Oyster plant 
*White sauce 
Celery 

*Quaker muffins 
Butter or 
nutmargarine 
*Date pudding 
*Lemon sauce 

OR 

Cold sliced 
roast beef 
*Potato and 
celery salad 
*Quaker muffins 
*Orange honey 
*Hominy molded 
with apricots 
Cream (thin) 

OR 

Creamed finnan 
haddock on 
toast 

Boiled potatoes 
*Quaker muffins 
*Apricot butter 
*Baked apples 
(karo) 

Top milk 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

i slice 

150 

*Julienne soup 




(meatless) 

1 cup 

i T. 

45 

*Cheese relish 

i slice 


Crown roast of 


2 h. T. 

75 

lamb 

av. h. 

2 h. T. 

15 

Currant jelly 

1 T. 

2 T. 

50 

Boiled new potatoes 

1 medium 

3 small 


Creamed mush- 


stalks 

10 

rooms 

2 h. T. 

I 

130 

*Potato bread 

1 slice 



or rolls 


i ball 

75 

*Grapefruit salad 

av. h. 

2 h. T. 

100 

Cream cheese 

av. h. 

2 T. 

100 

Bread and butter 




sandwiches 

1 triangle 


750 

OR 


i slice 

150 

*Julienne soup 


av. h. 


(meatless) 

1 cup 

215 

*Cheese relish 

1 slice 

i 

130 

Ragout of mutton 

av. h. 

i T. 

55 

with hominy balls 

3 balls 

av. h. 


Baked potatoes 

1 medium 

150 

Nutmargarine 

1 ball 

X cup 

100 

Cauliflower au 

2 h. T. 



gratin 



800 

*Potato bread 

1 slice 



or rolls 




*Orange and peach 

av. h. 

av. h. 

160 

salad 

Bread and nutmar- 

1 triangle 

i slice 

75 

garine sandwiches 

i medium 

100 


i 

i T. 

130 

40 

OR 


X 

200 

*Turkish pilaf with 


X cup 

100 

cooked meat (left 

av. h'. 



over) 

2 T. 


805 

*Brown nut sauce 

1 medium 



Baked potatoes 

1 ball 



Oleomargarine 

2 h. T. 



Succotash 

2 h. T. 



Scalloped onions 

2 slices 



*Potato bread 

1 ball 



Oleomargarine 
*Tomato jelly salad 




with *mayonnaise 
(Wesson oil) 

av. h. 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 


Blackberries 

X cup 

100 

75 

Cream (thin) 

X cup 

100 

55 

Sugar (powdered) 

I t. 

25 


Hominy 

2 h. T. 

60 

200 

Cream (thin) 

X cup 

100 

100 

Sugar (powdered) or 



100 

maple sugar 

I t. 

25 


Coffee 

I cup 

0 

90 

Hot xnilk 

X cup 

40 

75 

Sugar (loaf) 

i cube 

25 


*Potato bread 

1 slice 

75 

135 

Butter or nutmar- 



100 

garine 

1 ball 

75 

100 



625 


For HEAVY 


— 

1030 

BREAKFAST, add 




Cream (thick) for 



75 

coffee 

1 T. 

70 

55 

Broiled weakfish 

av. h. 

175 


*Popovers 

1 

100 

3 i 5 

Honey 

1 T. 

100 

100 



— 

75 



445 

80 

OR 



75 




160 

Stewed dried apri- 




cots 

X cup 

200 

100 

Oatmeal 

2 h. T. 

50 


Top milk 

X cup 

100 

1035 

Sugar 

1 t. 

25 


Coffee 

1 cup 

0 


Hot milk 

X cup 

40 


Sugar 

I t. 

25 


*Potato bread 

i slice 

75 

125 

* Apricot butter 

1 T. 

40 

IIO 



--- 

100 



555 

75 



-- 

xoo 




150 




150 




75 




130 




1015 


1 










































Jul£ 28 


Meats 


Fish 

i 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 




Miscellaneous 




TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

*Cheese souffle 

X cup 

150 

Cream of mushroom 

Mashed potatoes 

2 h. T. 

100 

soup 

Creamed onions 

2 h. T. 

75 

*Cornmeal crisps 

*Potato bread 

i slice 

75 

Chicken a la Mary- 

*Fruit and peanut 



land 

butter 

i T. 

90 

Potato balls 

*Pineapple and 



Stuffed tomatoes 

celery salad 

av. h. 

160 

String beans 

Bread and butter 



*Rice bread with 

sandwiches 

i triangle 

100 

raisins or rolls 




Cocoanut pudding 



75 o 

*Foamy sauce 

OR 







OR 

*Pimento and 




cheese roast 

i slice 

200 


*Brown nut sauce 

2 T. 

no 

Cream of mushroom 

Mashed yellow 



soup 

turnips 

2 h. T. 

5 o 

*Cornmeal crisps 

*Potato bread 

i slice 

75 

Roast guinea hen 

*Apricot butter 

i T. 

40 

Bread sauce 

*Tomato and cel- 



Riced potatoes 

ery salad 

av. h. 

200 

Stuffed tomatoes 

*Boston brown 



Celery 

bread and nut- 

• 



margarine 



Ripe olives 

sandwiches 

i triangle 

xoo 

*Rice bread with 




raisins 



775 

*Peach pudding 

OR 



*Lemon sauce 

*Baked salt fish 

2 h. T. 

145 

OR 

*Tomato sauce 

2 T. 

40 


Stuffed potatoes 

i medium 

100 

Molded fish 

Spinach 

2 h. T. 

40 

Egg sauce 

*Potato bread 

i slice 

73 

Boiled potatoes 

*Fruit butter 

x T. 

65 

Sliced tomatoes 

*Vegetable salad 

av. h. 

185 

with *French 

Bread and oleo- 



dressing 

margarine 



(Wesson oil) 

sandwiches 

i triangle 

100 

*Rice bread with 




raisins 



750 

Oleomargarine 




*Brown Betty 




Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Peaches or 

2 

70 

X cup 

150 

strawberries 

4 h, T. 

40 

3 

30 

Cream (thin) 

X cup 

100 



Sugar (powdered) 

1 t. 

25 

av. h. 

250 

Quaker oats 

3 h. T. 

45 

5 balls 

100 

Cream (thin) 

cup 

100 

1 

100 

Sugar (powdered) 



2 h. T. 

40 

or maple sugar 

1 t. 

25 



Coffee 

1 cup 

0 

1 slice 

75 

Hot milk 

X cup 

40 

2 h. T. 

210 

Sugar (loaf) 

i cube 

25 

1 T. 

65 

*Rice bread with 





raisins 

1 slice 

75 


1020 

Butter or 





nutmargarine 

1 ball 

75 





580 



For HEAVY 



X cup 

150 

BREAKFAST, add 



3 

30 




1 slice 

200 

Cream (thick) for 



1 T. 

50 

coffee 

i T. 

70 

2 h. T. 

75 

Fried eggs 

1 

100 

1 

100 

*Com muffins 

1 

130 

3 small 


Plum jam 

1 T. 

100 

stalks 

10 




2 

30 



400 

1 slice 

75 

OR 



2 h. T. 

200 




2 T. 

100 





1020 

*Baked apples (karo) 

1 large 

200 



Samp 

2 h. T. 

60 



Top milk 

X cup 

100 

av. h. 

200 

Sugar 

1 t. 

25 

2 T. 

75 

Coffee 

1 cup 

0 

1 medium 

100 

Hot milk 

X cup 

40 

1 

40 

Sugar 

I t. 

25 



*Com muffins 

I 

130 



*Fruit butter 

iT. 

65 

iT. 

65 








645 

2 slices 

150 




1 ball 

75 




2 h. T. 

200 




X cup 

100 





1005 












































29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

Omelet (3 eggs) 

yi omelet 

160 

Cream of tomato 


Sauted potatoes 

2 h. T. 

75 

soup 

H cup 

Stuffed egg- 



*Boston brown bread 


plant 

2 h. T. 

50 

and butter sand- 


*Corn muffins 

1 

130 

wiche s 

i triangle 

Butter or 



Lamb steaks 

av. h. 

nutmargarine 

1 ball 

75 

Guava jelly 

1 T. 

*01ive and pimen- 



Lyonnaise potatoes 

2 h. T. 

to cheese salad 

av. h. 

250 

Cauliflower au 


*Cornmeal crisps 

3 

30 

gratin 

2 h. T. 




Celery 

3 small 

OR 


770 


stalks 




Ripe olives 

2 

Sauted halibut 



*Rice bread with 


steaks 

av. h. 

120 

raisins 

1 slice 

Boiled new pota- 



*Custard pie 


toes 

1 medium 

100 

(Oatmeal crust) 

1 slice 

Stuffed eggplant 

2 h. T. 

50 



Ripe olives 

2 

30 

OR 


*Com muffins 

X 

130 



Nutmargarine 

x ball 

75 

Cream of tomato 


*Cheese and nut 



soup 

yi cup 

salad 

av. h. 

225 

*Cheese relish 

1 slice 

*Cornmeal crisps 

3 

30 

Loin chops of lamb 

1 




Mint jelly 

1 T. 

AD 


760 

Hashed creamed 


UK 



potatoes 

2 h. T. 




Brussels sprouts 

2 h. T. 

Sauted flounder 

av. h. 

200 

Hearts of lettuce 


Scalloped pota- 



with *French 

1 small 

toes 

av. h. 

100 

dressing 

serving 

String beans 

2 h. T. 

40 

*Rice bread with 


*Corn muffins 

1 . 

130 

raisins or rolls 

1 slice 

Oleomargarine 

1 ball 

75 

*Cocoanut pie 

1 slice 

Dates stuffed 





with cream 





cheese 

3 

150 

OR 


on lettuce with 

yi head 

10 



*French dress- 





ing 

1 T. 

65 

Cream of cauli- 





flower soup 

yi cup 



770 

Stewed shin of beef 

av. h. 




Stewed carrots with 

2 h. T. 




*white sauce 

2 T. 




Hearts of lettuce 





with*French dress- 

1 small 




ing (Wesson oil) 

serving 




*Rice bread with 





raisins 

2 slices 




Oleomargarine 

1 ball 




' Cottage pudding 

av. h. 




*Lemon sauce 

2 T. 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 


Raspberries 

yi cup 

50 

150 

Cream (thin) 

X cup 

100 


Sugar (powdered) 

I t. 

25 


Rice (steamed) 

2 h. T. 

70 

100 

Cream (thin) 

yi cup 

100 

200 

Sugar (powdered) 

11. 


100 

or maple sugar 


25 

75 

Coffee 

1 cup 

0 


Hot milk 

X cup 

40 

80 

Sugar (loaf) 

1 cube 

25 


*Rice bread with 



10 

raisins 

1 slice 

75 

30 

Butter or 




nutmargarine 

1 ball 

75 

75 







585 

200 



— 


For HEAVY 



1020 

BREAKFAST, add 




Cream (thick) for 



150 

coffee 

1 T. 

70 

55 

Shirred eggs 

1 

100 

200 

*Baking powder bis- 



100 

cuits (wheatless) 

1 

125 


*Orange marmalade 

1 T. 

100 

100 




30 

OR 


395 

100 

Oranges 

1 

100 


Hominy 

2 h. T. 

60 

75 

Top milk 

K cup 

100 

200 

Sugar 

1 t. 

25 


Coffee 

1 cup 

0 

1010 

Hot milk 

^ cup 

40 


Sugar 

I t. 

25 


*Baking powder bis- 




cuits (wheatless) 

I 

125 


Honey 

1 T. 

100 

150 




175 



575 

15 




50 




100 




150 




75 




200 




100 




1015 












































3uIe 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Fried scallops 2 h. T. 

*Tartare sauce 1 T. 

Riced potatoes 2 h. T. 

Spinach 2 h. T. 

Ripe olives 2 

*Rice bread with 

raisins 1 slice 

Butter or 

nutmargarine 1 ball 
*Coffee jelly yi cup 

*Soft custard 

sauce 3 T. 

*Honey cake with 
butter scotch 
filling 1 slice 


OR 


*Curried bananas 
with brown 
rice chutney 
Stewed celery 
* White sauce 
Ripe olives 
*Baking powder 
biscuits (wheat¬ 
less) 

Nutmargarine 
Peaches 
Cream (thin) 
Sugar (powdered) 
*Pecan cakes 


OR 


Codfish cakes 
*Tomato sauce 
*Baking powder 
biscuits (wheat¬ 
less) 

Oleomargarine 
Stewed peaches 
Top milk 
^Gingerbread 
(cornmeal) 


av. h. 

1 T. 

2 h. T. 
2 T. 

2 


1 

1 ball 

2 

A cup 
1 t. 

1 


2 

2 T. 


1 ball 
av. h. 
A cup 


slice 


APPROX. 

CALORIES 


150 

IOO 

75 - 

40 

30 

75 

75 

40 

60 


130 


775 


170 

10 

15 

50 

30 


125 

75 

70 

100 

25 

105 


775 


200 

40 


125 

75 

100 

IOO 

150 

790 


Grapefruit with 
maraschino 
Roast squabs 
Hominy stuffing 
Currant jelly 
Hashed creamed 
potatoes 
String beans 
Celery 

*Rice bread with 
raisins or rolls 
*Peach shortcake 


OR 


Grapefruit (karo) 
Fricassee of chick 
en 

Mashed potatoes 
Com a la southern 
Sliced tomatoes 
with Russian 
dressing 

*Rice bread with 
raisins or rolls 
*Bavarian cream 
Stewed peaches 
*Almond cakes 


OR 


Haricot of mutton 
Beets 

Scalloped onions 
*Rice bread with 
raisins 

Oleomargarine 
‘Hominy (left ovei 
molded with 
chopped figs 
Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

^2 large 

125 

Pineapple 

i slice 

IOO 

1 T. 

20 

Sago 

2 h. T. 

60 

1 

300 

Cream (thin) 

A cup 

IOO 

1 h. T. 

30 

Sugar (powdered) 



1 T. 

IOO 

or maple sugar 

11. 

25 



Coffee 

1 cup 

0 

2 h. T. 

IOO 

Hot milk 

A cup 

40 

2 h. T. 

40 

Sugar (loaf) 

1 cube 

25 

3 small 


*Rice bread with 



stalks 

10 

raisins 

1 slice 

75 



Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 

1 slice 

200 





— 



500 


1000 




A l ar g e 

140 

For HEAVY 





BREAKFAST, add 



av. h. 

200 




2 h. T. 

IOO 

Cream (thick) for 



2 h. T. 

125 

coffee 

1 T. 

70 



Sauted flounder 

av. h. 

200 



Milk toast 

1 slice 


av. h. 

150 


l A cup 





milk 

n 5 

1 slice 

75 




2 h. T. 

135 

OR 


385 

X-Cup 

50 




1 

35 





1010 

Stewed prunes 

4 with 2 



-- 


T. juice 

200 



Oatmeal 

2 h. T. 

50 



Top milk 

li cup 

IOO 

av. h. 

325 

Sugar 

1 t. 

25 

2 h. T. 

50 

Coffee 

1 cup 

0 

2 h. T. 

150 

Hot milk 

X cup 

40 



Sugar 

11. 

25 

2 slices 

150 

*Rice bread 

1 slice 

75 

1 ball 

75 

Apple sauce 

2 T. 

IOO 

) 




615 

av. h. 

155 




A\ cup 

IOO 





1005 





















































3ul£ 31 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


Ibousebolfc Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL 


Hugust 


Grocery Xist 


Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 


Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 


Bran meal 
Bread 

Buckwheat 

Commeal 

Oatmeal 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 


Potato 

Rice 

Rye 


Evaporated milk 


Butter 

Fish (dried) 
Codfish 

Butterine 

Finnan haddie 
Mackerel 


Fish (canned) 

Candles 

Salmon 

Capers 

Sardines 

Catsup 

Flour 

Buckwheat 

Caviar 

Cornmeal 

Cereals 

Oatmeal 


Com flakes 
Cornmeal 
Hominy 
'Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes • 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Com 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 


Yeast 


flDarfcet Xist 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 

Crabs Kingfish 

Flounder Lobsters 

Green turtle Mackerel 

Haddock Spanish 

Halibut Snapping 

Oysters 

Perch 

Pompano 

Red snapper 
Salmon 

Scallops Shad roe 

Scrod Shrimps 

Sea bass Smelts 

Sea trout Terrapin 

Shad Trout 

Turbot 

Weakfish 

Whitefish 

Whitebait 

Whiting 



BEEF 



Chopped beef 
Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 

Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 
Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 



Huckleberries 

'A cup 

50 

with peas 

2 h. T. 

75 

soup 

A cup 

150 

Cream (thin) 

A cup 

100 

Potato au gratin 

2 h. T. 

100 

♦Cheese relish 

i slice 

55 

Sugar (powdered) 

I t. 

25 

*Rice bread with 



Pompano sauted 

av. h. 

200 

Cornflakes 

3 h- T. 

45 

raisins 

i slice 

75 

Boiled new pota- 



Cream (thin) 

A cup 

100 

*Apricot butter 

i T. 

40 

toes 

1 medium 

100 

Sugar (powdered) 



♦Tomato and 



Sliced tomatoes 

1 

40 

or maple sugar 

1 t. 

25 

celery salad 

av. h. 

200 

♦French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

♦Commeal cheese 



♦Yeast com bread 

1 slice 

75 

Hot milk 

A cup 

40 

sticks 

2 

100 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

Coffee mousse 

2 h. T. 

190 

♦Yeast com bread 

1 slice 

75 



790 

♦Chocolate fruit 



Butter or 



OR 



cake 

1 slice 

175 

nutmargarine 

1 ball 

75 

Scrambled eggs 

2 h. T. 




1050 



560 

200 

UK 






with creamed 









carrots 

2 h. T. 

65 




For HEAVY 



Scalloped potatoes 

2 h. T. 

100 

Cream of asparagus 



BREAKFAST, add 



Beets 

2 h. T. 

50 

soup 

A cup 

150 




*Yeast com bread 

i slice 

75 

♦Cheese relish 

i slice 

55 

Cream (thick) for 



♦Fruit butter 

i T. 

65 

Boiled salmon 

av. h. 

100 

coffee 

1 T. 

70 

♦Tomato jelly 



♦White sauce 

2 T. 

50 

Poached eggs 

1 

75 

salad 

av. h. 

!30 

Boiled potatoes 

1 medium 

100 

on toast 

1 slice 

75 

*Commeal cheese 



Nutmargarine 

1 ball 

75 

♦Oatmeal muffins 

1 

130 

sticks 

2 

100 

String beans 

2 h. T. 

40 

Plum jam 

1 T. 

100 



— 

Sliced cucumbers 

av. h. 

15 



— 



785 

♦French dressing 

1 T. 

65 



450 

OR 



♦Yeast com bread 

1 slice 

75 

OR 


— 




or rolls 









♦Pineapple sherbet 

2 h. T. 

200 




♦Green corn, to- 



♦Pecan cakes 

1 

105 

Bananas 

1 

100 

matoes, and 






Rice (steamed) 

2 h. T. 

70 

cheese 

av. h. 

215 

1 


1030 

Top milk 

A cup 

100 

Steamed brown 



OR 



Sugar 

11. 

25 

rice 

i/4 T. 

50 




Coffee 

1 cup 

0 

Cabbage au grat- 






Hot milk 

Ar CUP 

40 

in 

2 h. T. 

90 

Sauted butterfish 

av. h. 

200 

Sugar 

I t. 

25 

*Yeast com bread 

i slice 

75 

Hashed creamed 



♦Oatmeal muffins 

I 

130 

* Prune butter 

i T. 

45 

potatoes 

2 h. T. 

100 

♦Orange marmalade 

i T. 

100 

*Potato and celery 



Scalloped onions 

2 h. T. 

150 



— 

salad 

av. h. 

215 

Celery 

3 small 




590 

Bread and oleo- 




stalks 

xo 



— 

margarine 



Ripe olives 

2 

30 




sandwiches 

i triangle 

100 

♦Yeast com bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






790 

♦Creamy rice pud- 









ding 

2 h. T. 

200 







Top milk 

X cup 

100 









1015 





























Hugust X 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

av. h. 

200 

*Consomme (meat- 



av. h. 

10 

less) 

1 cup 

50 

1 T. 

65 

Toast 

i slice 

75 

1 slice 

75 

Roast saddle of 





mutton 

1 slice 

200 

1 ball 

75 

Mint sauce 

1 T. 

5 

2 h. T. 

200 

Roast potatoes 

1 medium 

IOO 

2 T. 

IOO 

Corn 

2 h. T. 

75 



Lima beans 

2 h. T. 

IOO 

1 

40 

*Yeast com bread 

1 slice 

75 



or rolls 




765 

*Chocolate souffle 

2 h. T. 

200 



*Cocoanut spice cake 

1 slice 

160 





1040 

2 h. T. 

200 

OR 


— 

av. h. 

135 




1 slice 

75 




1 ball 

. 75 

*Consomme (meat- 



2 h. T. 

200 

less) 

1 cup 

50 

2 T. 

IOO 

Toast 

1 slice 

75 


— 

Roast shoulder of 




785 

mutton 

av. h. 

200 



Mint sauce 

1 T. 

5 



Currant jelly 

1 T. 

IOO 



French fried po- 





tatoes 

2 h. T. 

75 

av. h. 

170 

Squash 

2 h. T. 

25 

2 h. T. 

IOO 

Lima beans 

2 h. T. 

IOO 



*Yeast com bread 





or rolls 

1 slice 

75 

1 small 


*Crab and tomato 



serving 

IOO 

salad 

av. h. 

215 

1 slice 

75 

Bread and nutmar- 



1 ball 

75 

garine sandwiches 

1 triangle 

IOO 





1020 

av. h. 

145 

OR 



X cup 

IOO 





765 

Sirloin steak 

av. h. 

200 



Sauted potatoes 

2 h. T. 

75 



Stuffed tomatoes 

1 

IOO 



Corn pudding 

2 h. T. 

IOO 



Celery 

3 small 





stalks 

10 



*Yeast corn bread 

2 slices 

150 



Oleomargarine 

1 ball 

75 



*Peach brown Betty 

2 h. T. 

200 



Top milk 

X cup 

IOO 





1010 


LUNCHEON OR SUPPER 


Broiled chicken 
Lettuce with 
*French dressing 
*Yeast com bread 
Butter or 

nutmargarine 
*Tapioca custard 
*Lemon sauce 
*Nut molasses 
bars 


OR 


Scalloped salmon 
Grapefruit salad 
*Yeast corn bread 
Nutmargarine 
*Brown Betty 
*Lemon sauce 


OR 


*Curried bananas 
with brown rice 
Mashed potatoes 
Hearts of lettuce 
with *French 
dressing 
(Wesson oil) 
*Yeast com bread 
Oleomargarine 
*Stewed dried 
peaches with 
raisins 
Top milk 


BREAKFAST FOR NEXT 
DAY 


Peaches or 
strawberries 
Cream (thin) 
Sugar (powdered) 
Minute tapioca 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
k Yeast com bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Soft cooked eggs 
*Corn bread 
*Orange marmalade 


OR 


*Baked apples (karo) 
Hominy 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*French toast 
Com sirup 


PORTION 


2 

4 h. T, 
X cup 

1 t. 

2 h. T. 
X cup 

11 . 
x cup 
X cup 
i cube 
i slice 

i ball 


i T. 

i 

i slice 

iT. 


1 large 

2 h. T. 
X cup 
X t. 

I cup 
X cup 
11. 
i slice 
i T. 


APPROX. 

CALORIES 


70 

40 

ioo 

25 

6o 

ioo 

25 

o 

40 

25 

75 

75 

595 


70 

75 

130 

IOO 

375 


200 

60 

100 

25 

o 

40 

25 

150 

55 

655 


































Hugust 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Lobster a la New- 

2 h. T. 

130 

Cream of corn soup 

X cup 

150 

Oranges or 

i large 

100 

burg on 



♦Cornmeal crisps 

3 

30 

Cantaloupe 

X melon 

50 

toast 

i slice 

75 

Roast duck 

1 slice 

200 

Puffed rice 

3 h- T. 

30 

Celery 

3 small 


♦Mashed potato 



Cream (thin) 

X cup 

100 


stalks 

10 

stuffing 

1 h. T. 

50 

Sugar (powdered) 

1 t. 

25 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

or maple sugar 



*Yeast corn bread 

i slice 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

Butter or 



Squash 

2 h. T. 

25 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

♦Yeast corn bread 

1 slice 

75 

Sugar (loaf) 

i .cube 

25 

*Apple and nut 



or rolls 



♦Yeast corn bread 

1 slice 

75 

salad 

av. h. 

260 

♦Peach ice cream 

2 h. T. 

200 

Butter or 



Bread and butter 



♦War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 









— 



1020 



470 



755 

OR 



For HEAVY 


— 

OR 






BREAKFAST, add 






Cream of corn soup 

Y cup 

150 

Cream (thick) for 



Eggs a la golden- 



♦Cornmeal crisps 

3 

30 

coffee 

x T. 

70 

rod 

av. h. 

300 

Roast duck 

1 slice 

200 

Finnan haddock 

av. h. 

160 

Lima beans 

2 h. T. 

100 

♦Mashed potato 



♦Buckwheat gems 

1 

130 

Corn 

2 h. T. 

75 

stuffing 

1 h. T. 

50 

Honey 

1 T. 

100 

Celery 

3 small 


Apple sauce 

2 T. 

100 





stalks 

10 

Peas 

2 h. T. 

75 



400 

*Yeast corn breac 

i slice 

75 

Spinach 

2 h. T. 

40 

OR 


" 

*Prune butter 

i T. 

45 

♦Yeast corn bread 

1 slice 

75 




Fruit souffle 

X cup 

125 

or rolls 






*Oatmeal maca- 



♦Chocolate ice 



Oranges 

1 

100 

roons 

i 

65 

cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 




♦Honey cake— 



Top milk 

Y cup 

100 



795 

Maple filling 

1 slice 

130 

Sugar 

1 t. 

25 

OR 





— 

Coffee 

1 cup 

0 






1050 

Hot milk 

X cup 

40 




OR 



Sugar 

I t. 

25 

♦Meat turnovers 

i 

200 




♦Buckwheat gems 

I 

130 

(left over) with 






♦Apricot butter 

i T. 

40 

♦Oatmeal crust 



Oranges 

1 

100 



" 

Hashed creamed 



Roast chicken 

x slice 

200 



540 

potatoes 

2 h. T. 

100 

♦Rice stuffing 

1 h. T. 

35 



" 

Mashed yellow 



Spinach 

2 h. T. 

40 




turnips 

2 h. T. 

50 

♦Yeast corn bread 

2 slices 

150 




Cold slaw 

2 h. T. 

70 

Oleomargarine 

1 ball 

75 




♦Yeast corn bread 

i slice 

75 

Blanc mange 

2 h. T. 

200 




♦Apricot butter 

i T. 

40 

Top milk 

X cup 

100 




Caramel junket 

X CU P 

100 

♦Chocolate cake 

1 slice 

120 




♦Chocolate cake 

i slice 

120 









— 



1020 






755 



- 


































Hugust 3 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIEi 

DINNER 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Chicken gumbo soup 

1 cup 

IOO 

Lattice potatoes 

2 h. T. 

75 

'‘Cheese relish 

i slice 

55 

String beans 

2 h. T. 

40 

Tenderloin steak 

av. h. 

200 

Celery 

3 small 


"Bordelaise sauce 

1 T. 

IOO 


stalks 

10 

Stuffed potatoes 

1 medium 

IOO 

*Buckwheat gems 

1 

130 

Sauted egg plant 

1 slice 

30 

Butter or 



Sliced tomatoes 

1 medium 

40 

nutmargarine 

1 ball 

75 

♦French dressing 

1 T. 

65 

*Pear and nut 



* Yeast corn bread 



salad 

av. h. 

170 

or rolls 

1 slice 

75 

Bread and butter 



* Apple and sago pud- 



sandwiches 

1 triangle 

IOO 

ding 

2 h. T. 

150 



— 

Cream (thick) 

2 T. 

140 



800 




OR 


— 



1055 




OR 



Salmi of duck 

av. h. 

200 




Sauted potatoes 

2 h. T. 

75 




Brussels sprouts 

2 h. T. 

30 

Chicken gumbo soup 

1 cup 

IOO 

♦Buckwheat gems 

1 

130 

*Cheese relish 

1 slice 

55 

♦Apricot butter 

1 T. 

40 

Sirloin steak 

av. h. 

200 

*Salad Interlachen 

av. h. 

185 

*Bordelaise sauce 

1 T. 

IOO 

*Boston brown 



Sauted bananas 

1 

150 

bread and nut- 



Beets 

2 h, T. 

50 

margarine 



♦Yeast corn bread 

1 slice 

75 

sandwiches 

1 triangle 

IOO 

or rolls 





— 

*Peach pudding 

2 h. T. 

200 



760 

♦Lemon sauce 

2 T. 

IOO 

OR 


— 









1030 

Creamed chicken 

av. h. 

150 

OR 



(left over) 






with brown rice 

iA T. 

50 




Brussels sprouts 

2 h. T. 

30 




Corn a la south- 



Grapefruit 

A large 

125 

ern 

2 h. T. 

125 

Irish stew with 

av. h. 

250 

*Buckwheat gems 

1 

130 

*Cornmeal dump- 



*Fruit butter 

1 T. 

65 

lings 

1 

140 

Sliced bananas 

1 

IOO 

♦Yeast corn bread 

2 slices 

150 

Top milk 

A cup 

IOO 

Oleomargarine 

1 ball 

75 



— 

♦Orange jelly 

A cup 

IOO 



750 

♦Cream sauce 

1 T. 

IOO 




♦Soft molasses 






cookies 

2 

80 






1020 


BREAKFAST FOR NEXT 
DAY 


Blackberries 
Cream (thin) 
Sugar (powdered) 
Hominy 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Yeast corn bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Scrambled eggs 
*Baking powder 
biscuits (wheat¬ 
less) 

Pineapple marma¬ 
lade 


OR 


Bananas 

Oatmeal 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

♦Baking powder 
biscuits (wheat¬ 
less) 

*Fruit butter 


PORTION 


APPROX. 

CALORIES 


A cup 
A cup 

1 t. 

2 h. T. 
X cup 

11. 
i.cup 
A cup 
i cube 
i slice 

i ball 


ioo 

ioo 

25 

60 

IOO 


25 

O 

40 

25 

75 

75 

625 


1 T. 70 

2 h. T. 200 


1 

1 T. 


125 

100 

495 


2 h. T. 
>4 cup 
1 t. 

1 cup 
A cup 
11 . 


IOO 

50 

IOO 

25 

o 

40 

25 


I 

I T. 


125 

65 

530 



































Hugust 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 




Miscellaneous 



TUESDAY 


/ 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Sauted brook 



Compote of fruit 

1 slice 





trout 

av. h. 

200 

(pineapple and 

pineapple 

50 

Peaches or 

2 

70 

Boiled new pota- 



peaches) 

1 peach 

35 

strawberries 

4 h. T, 

40 

toes 

i medium 

100 

Karo 

1 T. 

30 

Cream (thin) 

X cup 

100 

Ripe olives 

2 

30 

Roast Philadelphia 



Sugar (powdered) 

1 t. 

25 

*Baking powder 



chicken 

x slice 

200 

Quaker oats 

3 h. T. 

45 

biscuits (wheat- 



Boiled rice stuffing 

1 h. T. 

45 

Cream (thin) 

A, cup 

100 

less) 

i 

125 

Potato croquettes 

1 

100 

Sugar (powdered) 



Butter or 



Lima beans 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Chicory salad 

av. h. 

10 

Coffee 

1 cup 

0 

Peaches, sliced 

2 

70 

*French dressing 

1 T. 

65 

Hot milk 

A, cup 

40 

Cream (thin) 

A cup 

100 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Sugar 

11 . 

25 

or rolls 



*Hominy bread 

1 slice 

75 

*Almond cakes 

I 

35 

*Bavarian cream 

2 h.T. 

135 

Butter or 






*Custard sauce 

3 T. 

60 

nutmargarine 

1 ball 

75 

OR 


760 

*Chocolate cake 

1 slice 

120 






— 






580 

Sauted halibut 



OR 


1015 



— 

steaks 

av. h. 

120 




For HEAVY 



Riced potatoes 

2 h.T. 

75 

Compote of fruit 

1 slice 


BREAKFAST, add 



Asparagus 

5 stalks 

50 

(pineapple and 

pineapple 

5 ® 




*Baking powder 



peaches) 

1 peach 

35 

Cream (thick) for 



biscuits (wheat- 



Karo 

1 T. 

30 

coffee 

1 T. 

70 

less) 

i 

125 

Boiled fowl 

av. h. 

200 

Omelet (3 eggs) 

A omelet 

160 

Nutmargarine 

i ball 

75 

*Celery sauce 

2 T. 

5 o 

*Corn bread 

1 slice 

130 

*Cocoanut pud- 



Scalloped potatoes 

2 h. T. 

100 

* Orange marmalade 

1 T. 

100 

ding 

2 h. T. 

210 

Creamed corn 

2 h. T. 

85 



— 

*Cream sauce 

i T. 

100 

Lettuce with 

1 small 




460 



— 

*French dressing 

serving 

100 

OR 


— 

OR 


755 

*Hominy bread 

1 slice 

75 






— 

or rolls 






Scrambled eggs 

2 h.T. 

200 

*Coffee jelly 

A cup 

40 

Stewed dried apri- 



with creamed 



Cream (thin) 

A cup 

100 

cots 

A cup 

200 

carrots 

2 h. T. 

65 

*Cocoanut spice cake 

i slice 

160 

Samp 

2 h. T. 

60 

Lyonnaise pota- 






Top milk 

A cup 

100 

toes 

2 h. T. 

75 

OR 


1025 

Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 




Coffee 

1 cup 

0 

*Baking powder 



Boiled halibut 

av. h. 

150 

Hot milk 

A cup 

40 

biscuits (wheat- 



*Caper sauce 

2 h. T. 

75 

Sugar 

11. 

25 

less) 

i 

125 

Riced potatoes 

2 h. T. 

75 

*Corn bread 

i slice 

130 

*Prune butter 

i T. 

45 

Scalloped onions 

2 h. T. 

150 

*Prune butter 

1 T. 

45 

*Oatmeal (left 



Sliced tomatoes 

1 

40 




over) molded 



with *French 





625 

with raisins 

av. h. 

130 

dressing (Wes- 






Top milk 

A cup 

100 

son oil) 

1 T. 

65 






— 

*Yeast corn bread 

2 slices 

150 






780 

Oleomargarine 

1 ball 

75 






— 

*Baked honey cus- 









tard 

Ai cup 

150 







*Soft molasses 









cookies 

2 

80 









1010 

























Huoust 5 

Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


/ 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIEL 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

Minced chicken 

av. h. 

150 

Clam broth 

1 cup 

125 

Raspberries 

on toast 

i slice 

75 

♦Boston brown bread 



Cream (thin) 

Spinach 

2 h. T. 

40 

and butter 

1 slice 

100 

Sugar (powdered) 

Celery 

3 small 


Boiled leg of lamb 

1 slice 

200 

Rice (steamed) 


stalks 

10 

Caper sauce 

2 T. 

75 

Cream (thin) 

*Corn bread 

i slice 

130 

Scalloped potatoes 

2 h. T. 

100 

Sugar (powdered) 

Butter or 



Radishes 

3 

10 

or maple sugar 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

i 5 

Coffee 

*Macedoine salad 

av. h. 

185 

*White sauce 

2 T. 

50 

Hot milk 

Bread and butter 



Corn on the cob 

1 ear 

50 

Sugar (loaf) 

sandwiches 

i triangle 

100 

Butter or 



♦Hominy bread 



— 

nutmargarine 

1 ball 

75 

Butter or 



765 

*Hominy bread 

1 slice 

75 

nutmargarine 

OR 



or rolls 







*Chocolate pudding 

2 h. T. 

150 





♦Molasses nut bars 

X 

40 


Creamed chicken 

av.h. 

150 





on toast 

i slice 

75 



1065 

For HEAVY 

Lattice potatoes 

2 h.T. 

75 

OR 



BREAKFAST, add 

Squash 

2 h. T. 

25 





♦Corn bread 

i slice 

130 




Cream (thick) fc 

* Orange honey 

i T. 

55 

Clam broth 

1 cup 

125 

coffee 

*Fruit salad 

av. h. 

15° 

♦Boston brown bread 



Broiled Spanis 

Bread and 



and nutmargarine 

i slice 

100 

mackerel 

nutmargarine 

i triangle 

100 

Haricot of mutton 

av. h. 

325 

♦Rice muffins 



— 

Stuffed potatoes 

1 medium 

100 

Honey 



760 

Tomatoes sauted in 




OR 


— 

commeal and egg 

2 slices 

70 





♦White sauce 

2 T. 

50 

OR 




♦Hominy bread 

1 slice 

75 


Scalloped fish 

av. h. 

160 

or rolls 




(left over) 



♦Peach shortcake 

1 slice 

200 

♦Baked apples 

Boiled potatoes 

i medium 

xoo 




(karo) 

♦Com bread 

i slice 

130 



1045 

Hominy 

Oleomargarine 

i ball 

75 

OR 



Top milk 

*Tomato and cel- 






Sugar 

ery salad 

av. h. 

200 




Coffee 

*Cottage cheese 



Boiled fowl 

av. h. 

200 

Hot milk 

sandwiches 

i triangle 

100 

Celery sauce 

2 T. 

50 

Sugar 



— 

Mashed potatoes 

2 h. T. 

100 

♦Rice muffins 



765 

Spinach 

2 h. T. 

40 

Honey 




Corn pudding 

2 h. T. 

100 





Hearts of lettuce 







with ^French 

* 






dressing (Wes- 

1 small 






son oil) 

serving 

100 





♦Hominy bread 

2 slices 

150 





Oleomargarine 

1 ball 

75 





Peach pie 







♦(oatmeal crust) 

1 slice 

200 







1015 



PORTION 

APPRO 

CALORI 

yi cup 

50 

X cup 

100 

1 1 . 

25 

2 h. T. 

70 

X cup 

100 

1 t. 

25 

1 cup 

0 

cup 

40 

i cube 

25 

1 slice 

75 

1 ball 

75 


585 

1 T. 

70 

av. h. 

200 

1 

130 

1 T. 

100 


5 °° 

1 large 

200 

2 h. T. 

60 

yi cup 

100 

1 t. 

25 

1 cup 

0 

X cup 

40 

11 . 

25 

I 

130 

i T. 

100 


680 





























Hugust 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

omelet 

16c 

Cream of mushroom 






with cauliflower 

2 h. T. 

50 

soup 

A cup 

150 

Pineapple 

i slice 

100 

Hashed browned 



*Cornmeal crisps 

3 

30 

Sago 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

Filet of beef 

1 slice 

200 

Cream (thin) 

A cup 

100 

Succotash 

2 h. T. 

100 

*Horseradish sauce 

1 T. 

45 

Sugar (powdered) 



Ripe olives 

2 

3 o 

Riced potatoes 

2 h. T. 

75 

or maple sugar 

I t. 

25 

*Rice muffins 

1 

130 

Peas 

2 h. T. 

75 

Coffee 

I cup 

0 

Butter or 



Sauted apples 

2 slices 

50 

Hot milk 

A cup 

40 

nutmargarine 

i ball 

75 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

* Junket 

A* cup 

100 

or rolls 



*Hominy bread 

1 slice 

75 

*Cornmeal hermits 

1 

50 

*Pear and cheese 



Butter or 






salad 

av. h. 

230 

nutmargarine 

1 ball 

75 



770 

*Boston brown bread 






OR 



and butter sand- 





— 




wiches 

1 triangle 

100 



500 

*Bean loaf 

1 slice 

250 



1030 




*Tomato sauce 

2 T. 

40 

OR 



For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







*Hominy bread 

x slice 

75 

Cream of potato 



Cream (thick) for 



* Apricot butter 

1 T. 

40 

soup 

A cup 

150 

coffee 

1 T. 

70 

*Chocolate blanc 



*Cornmeal crisps 

3 

30 

Fried eggs 

1 

100 

mange 

2 h. T. 

200 

Beef a la mode 

av. h. 

200 

Milk toast 

1 slice 


*Custard sauce 

3 T. 

60 

Fried potato balls 

5 balls 

100 


A cup 


*Soft honey cake 

i slice 

115 

Cabbage 

2 h. T. 

50 


milk 

115 



— 

Beets 

2 h. T. 

25 



-- 



790 

*White sauce 

2 T. 

50 

OR 


285 

OR 



*Hominy bread 

1 slice 

75 



— 




or rolls 

\ 








*Pineapple salad 

av. h. 

150 

Oranges 

1 

100 

Scalloped chicken 

2 h. T. 

250 

Cream cheese 

av. h. 

100 

Oatmeal 

2 h. T. 

50 

Beets with 

2 h. T. 

25 

Bread and nutmar- 



Top milk 

A cup 

100 

*white sauce 

2 T. 

50 

garine sand- 



Sugar 

1 t. 

25 

*Rice muffins 

1 

130 

wiches 

1 triangle 

100 

Coffee 

1 cup 

0 

*Orange honey 

1 T. 

55 




Hot milk 

A cup 

40 

*Hominy(left over) 





1030 

Sugar 

I t. 

25 

molded with 



OR 



*Hominy bread 

i slice 

75 

apricots 

av. h. 

150 




Honey 

i T. 

100 

Top milk 

X cup 

100 






— 



— 

Cream of chicken 





5 i 5 



760 

soup with rice 

1 cup 

200 



— 



— 

Beefsteak pie 

av. h. 

200 







* (oatmeal crust) 









Creamed onions 

2 h. T. 

75 







Peas 

2 h. T. 

75 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Egg and potato 









salad 

av. h. 

245 









1020 























BiiQUSt 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Deviled crabs 

av. h. 

150 

Watermelon 

6 balls 

10 

Huckleberries 

^2 cup 

50 

Hashed creamed 



Boiled salmon 

av. h. 

100 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

*Egg sauce 

2 T. 

75 

Sugar (powdered) 

I t. 

25 

Stuffed tomatoes 

i 

xoo 

Mashed potatoes 

2 h. T. 

100 

Corn flakes 

3 h- T. 

45 

*Hominy bread 

i slice 

75 

Corn pudding 

2 h. T. 

100 

Cream (thin) 

X cup 

100 

Butter or 



Peas 

2 h. T. 

75 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

or maple sugar 

I t. 

25 

*Beet and egg 



*French dressing 

1 T. 

65 

Coffee 

I cup 

0 

salad 

av. h. 

200 

*Barley bread 

1 slice 

75 

Hot milk 

A cup 

40 

*Cornmeal cheese 



or rolls 



Sugar (loaf) 

i cube 

25 

sticks 

2 

100 

^Pineapple sherbet 

2 h. T. 

200 

*Barley bread 

1 slice 

75 



— 

* Chocolate maple 



Butter or 





800 

cake 

1 slice 

160 

nutmargarine 

1 ball 

75 

OR 


-- 






-. 






1000 



560 




OR 



For HEAVY 


— 

*Cheese omelet 

\4 omelet 

250 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 







String beans 

2 h. T. 

40 

Cantaloupe 

l /2 melon 

50 

Cream (thick) for 



*Barley bread 

i slice 

75 

Broiled mackerel 

av. h. 

200 

coffee 

1 T. 

100 

Nutmargarine 

i ball 

75 

Mashed potatoes 

2 h. T. 

100 

Shirred eggs 

1 

100 

Cauliflower 

2 h. T. 

15 

Scalloped onions 

2 h. T. 

150 

*Southern spoon 



*Hollandaise sauce 

T. 

130 

Sliced tomatoes 



corn bread 

2 h. T. 

100 

Bread and 



with *mayonnaise 

av. h. 

150 

Butter or 



nutmargarine 



Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 

sandwiches 

i triangle 

100 

*Barley bread 

1 slice 

75 


- 

— 



— 

or rolls 

• 




345 



760 

*Prune and sago 



OR 


— 

OR 


— 

pudding 

2 h. T. 

150 







*Lemon sauce 

2 T. 

100 


\ 








Stewed prunes 

4 with 2 


*Green pea loaf 

i slice 

115 



1005 


t. juice 

200 

*Cheese sauce 

2 T. 

80 

OR 


■—-- 

Rice (steamed) 

2 h. T. 

70 

Riced potatoes 

2 h. T. 

75 




Top milk 

X cup 

100 

Steamed cabbage 

2 h. T. 

5 o 




‘Sugar 

I t. 

25 

*Barley bread 

i slice 

75 

Baked grayfish 

av. h. 

200 

Coffee 

I cup 

0 

*Apricot butter 

i T. 

40 

Boiled potatoes 

1 medium 

100 

Hot milk 

A cup 

40 

*Apple and nut 



Spinach 

2 h. T. 

40 

Sugar 

I t. 

25 

salad 

av. h. 

260 

*Barley bread 

2 slices 

150 

*Barley bread 

i slice 

75 

*Cottage cheese 



Oleomargarine 

1 ball 

75 

*Apricot butter 

1 T. 

40 

sandwiches 

i triangle 

100 

* Apple surprise 

1 large 

225 



-- 



-- 

Top milk 

X cup 

100 



575 



795 

*Spice cake 

1 slice 

150 



— 






1040 
































Eugust 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Molded salmon 

av. h. 

150 

Tomato soup (clear) 

I cup 

100 

Peaches or 

2 

70 

*Cucumber sauce 

i T. 

75 

*Commeal crisps 

3 

30 

strawberries 

4 h. T. 

40 

Potato au gratin 

2 h. T. 

100 

Roast guinea hen 

i slice 

200 

Cream (thin) 

>4 cup 

100 

*Barley bread 

i slice 

75 

*Bread sauce 

1 T. 

50 

Sugar (powdered) 

1 t. 

25 

Butter or 



Guava jelly 

1 t. 

35 

Minute tapioca 

2 h. T. 

60 

nutmargarine 

i ball 

75 

Boiled potatoes 

1 medium 

100 

Cream (thin) 

A cup 

100 

*Compote of rice 



Cabbage au gratin 

2 h. T. 

90 

Sugar (powdered) 



and peaches 

2 h. T. 

135 

*Barley bread 

1 slice 

75 

or maple sugar 

1 t. 

25 

*Spice cake 

i slice 

150 

or rolls 



Coffee 

1 cup 

0 




*Egg and potato salad 

2 h. T. 

245 

Hot milk 

X cup 

40 



760 

Bread and butter 



Sugar (loaf) 

i cube 

25 

OR 


— 

sandwiches 

1 triangle 

100 

*Barley bread 

1 slice 

75 







Butter or 








1025 

nutmargarine 

x ball 

75 

Molded fish 

av. h. 

200 

OR 





—- 

*White sauce 

2 T. 

50 






595 

Spinach 

2 h. T. 

40 






— 

*Barley bread 

i slice 

75 

Tomato soup (clear) 

x cup 

100 

For HEAVY 



*Fruit butter 

i T. 

65 

*Commeal crisps 

3 

30 

BREAKFAST, add 



Raspberries 

i cup 

90 

Pigeon pot pie 

av. h. 

300 




Cream (thin) 

A cup 

100 

* (oatmeal crust) 



Cream (thick) for 



Sugar (powdered) 

I t. 

25 

Lyonnaise potatoes 

2 h. T. 

75 

coffee 

1 T. 

70 

*Molasses nut 



Peas 

2 h. T. 

75 

Codfish balls 

X 

100 

drop cookies 

I 

115 

Stewed parsnips 

2 h. T. 

35 

*Commeal rolls 

1 

130 




*White sauce 

2 T. 

50 

*Orange marmalade 

1 T. 

100 



760 

*Barley bread 

1 slice 

75 



— 

OR 


— 

or rolls 





400 




*Pineapple and 



OR 


-- 




peach salad 

av. h. 

185 




Sauted halibut 



Bread and nutmar- 






steaks 

av. h. 

120 

garine sandwiches 

1 triangle 

100 

Bananas 

1 

100 

Riced potatoes 

2 h. T. 

75 




Hominy 

2 h. T. 

60 

Creamed corn 

2 h. T. 

85 



1025 

Top milk • 

A cup 

100 

*Barley bread 

i slice 

75 

OR 



Sugar 

1 t. 

25 

*Fruit butter 

i T. 

65 




Coffee 

1 cup 

0 

Sliced peaches 

2 

70 




Hot milk 

'A cup 

40 

Sugar 

2 t. 

50 

*Turkish pilaf with 



Sugar 

11. 

25 

Top milk 

A cup 

100 

raw meat 

av. h. 

150 

*Fried commeal 



*Spice cake 

i slice 

150 

*Brown nut sauce 

2 T. 

no 

mush 

i slice 

100 




Baked potatoes 

1 medium 

100 

Maple sirup 

1 T. 

65 



790 

Oleomargarine 

1 ball 

75 



— 



— 

Cauliflower au 





5 i 5 




gratin 

2 h. T. 

80 



-- 




String beans 

2 h. T. 

40 







*Barley bread 

2 slices 

150 


• 





Oleomargarine 

1 ball 

75 







*Cheese and nut 









salad 

av. h. 

225 









1005 



























HuQUSt 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Roast squabs 

i 

300 

Cream of cauli- 



Oranges or 

1 large 

100 

*Hominy stuffing 

K 

85 

flower soup 

Y\ cup 

150 

cantaloupe 

]/2 melon 

50 

Baked peaches 

i h. T. 

30 

Toast 

1 slice 

75 

Puffed rice 

3 h. T. 

30 

Hearts of lettuce 

^ head 

10 

Roast hind quarter 



Cream (thin) 

X cup 

100 

with “French 



of lamb 

1 slice 

200 

Sugar (powdered) 



dressing 

i T. 

65 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

*Barley bread 

i slice 

75 

Sweet potatoes 



Coffee 

1 cup 

0 

Butter or 



southern style 

2 h. T. 

125 

Hot milk 

}i CU P 

• 40 

nutmargarine 

i ball 

75 

Squash 

2 h. T. 

25 

Sugar (loaf) 

1 cube 

25 

Spanish cream 

yi cup 

5 o 

Ripe olives 

2 

30 

“Barley bread 

1 slice 

75 

Stewed fruit 

yi cup 

50 

Celery 

3 small 


Butter or 



*Oatmeal maca- 




stalks 

10 

nutmargarine 

1 ball 

75 

roons 

I 

65 

*Barley bread 

1 slice 

75 



— 




or rolls 





570 



805 

Bombe glacee 

av. g. 

200 



— 

OR 


— 

*Honey cake, maple 









filling 

1 slice 

130 










For HEAVY 



Stuffed eggs 

I 

105 



1025 

BREAKFAST, add 



*Tomato sauce 

2 T. 

40 

OR 






Sauted potatoes 

2 h. T. 

75 




Cream (thick) for 



Cauliflower au 






coffee 

1 T. 

70 

gratin 

2 h. T. 

80 

Cream of cauli- 



Poached eggs 

1 

75 

Celery 

3 small 


flower soup 

H cu p 

150 

on toast 

1 slice 

75 


stalks 

10 

Toast 

1 slice 

75 

“Quaker muffins 

1 

130 

“Barley bread 

i slice 

75 

Roast leg of mut- 



Honey 

1 T. 

100 

Nutmargarine 

i ball 

75 

ton 

1 slice 

200 



-* 

Chocolate custard 

2 h. T. 

200 

Mint sauce 

1 T. 

5 



450 

“Pecan cakes 

i 

105 

Roast potatoes 

1 medium 

100 

OR 


— 




Squash 

2 h. T. 

25 






765 

Ripe olives 

2 

30 




OR 



“Barley bread 

1 slice 

75 

“Baked apples 






or rolls 



(karo) 

1 large 

200 




“Peach ice cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 

“Yellow soy bean 



“War cake 

1 slice 

150 

Top milk 

X cup 

100 

timbales 

i 

250 




Sugar 

1 t. 

25 

“Cheese sauce 

2 T. 

80 



1010 

Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 

OR 



Hot milk 

X cup 

40 

Ripe olives 

2 

30 




Sugar 

11. 

25 

*Barley bread 

i slice 

75 




“Quaker muffins 

I 

130 

“Fruit butter 

i T. 

65 

Ragout of mutton 



“Orange marmalade 

x T. 

100 

“Dates stuffed 



with* hominy balls 

av. h. 

3 i 5 



— 

with nuts 

4 

140 

Scalloped potatoes 

2 h. T. 

100 



700 

on lettuce with 

yi head 

10 

Stewed tomatoes 

2 T. 

50 



— 

*French dress- 



Celery 

3 small 





ing 

i T. * 

65 


stalks 

10 







“Barley bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 







Caramel custard 

^ cup 

150 







“Cocoanut spice cake 

1 slice 

160 









1010 






























Eugust 10 


Meats Milk 

Cream 

Butter 

Eggs 


Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold sliced lamb 

i slice 

150 

Cream of potato 



Blackberries 

A cup 

100 

Currant jelly 

i T. 

100 

soup 

A cup 

150 

Cream (thin) 

X cup 

100 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

Sugar (powdered) 

I t. 

25 

Scalloped Jerusa- 



Sirloin steak 

av. h. 

200 

Hominy 

2 h. T. 

60 

lem artichokes 

2 h. T. 

85 

*Beamaise sauce 

1 T. 

100 

Cream (thin) 

X cup 

100 

* Quaker muffins 

i 

130 

Sauted bananas 

K 

75 

Sugar (powdered) 



Butter or 



Creamed corn 

2 h. T. 

85 

or maple sugar 

11. 

25 

nutmargarine 

i ball 

75 

*Barley bread 

1 slice 

75 

Coffee 

I cup 

0 

*Tomato jelly 



or rolls 



Hot milk 

X cup 

40 

salad 

av. h. 

130 

Wine jelly 

'A cup 

100 

Sugar (loaf) 

i cube 

25 

*Cornmeal crisps 

3 

30 

♦Cocoanut spice 



*Barley bread 

1 slice 

75 



— ■ 

cakes 

1 

160 

Butter or 





775 



— 

nutmargarine 

1 ball 

75 

OR 


— 



1000 



— 




OR 





625 







For HEAVY 


— 

Cold sliced lamb 

i slice 

150 




BREAKFAST, add 



Hashed browned 



Cream of corn soup 

A cup 

150 




potatoes 

2 h.T. 

75 

*Cheese relish 

i slice 

55 

Cream (thick) for 



Corn pudding 

2 h. T. 

100 

Sauted codfish 



coffee 

1 T. 

70 

*Quaker muffins 

i 

130 

steaks 

av. h. 

120 

Fried perch 

av. h. 

200 

*Prune butter 

i T. 

45 

*Brown nut sauce 

2 T. 

no 

^Potato flour and 



*Beet and egg 



Hashed creamed 



barley muffins 

1 

100 

salad 

av. h. 

200 

potatoes 

2 h. T. 

100 

Preserved cherries 

1 T. 

100 

*Cornmeal cheese 



Succotash 

2 h. T. 

100 



— 

sticks 

2 

100 

Tomatoes with 



OR 


470 



— 

*French dressing 

av. h. 

ii 5 






800 

*Barley bread 

1 slice 

75 




OR 


•—■ 

or rolls 



Oranges 

1 

100 




Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 




Cream (thin) 

A cup 

100 

Top milk 

A, cup 

100 

*Cottage cheese 





-- 

Sugar 

1 t. 

25 

and nut loaf 

i slice 

190 



1050 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

OR 



Hot milk 

X cup 

40 

Jerusalem arti- 






Sugar 

11. 

25 

chokes with 

2 h. T. 

25 




*Barley bread 

i slice 

75 

*white sauce 

2 T. 

50 

*Baked salt fish 

av. h. 

145 

Honey 

1 T. 

100 

String beans 

2 h. T. 

40 

*White sauce 

2 T. 

50 



— 

*Quaker muffins 

i 

130 

Mashed potatoes 

2 h.T. 

100 



5 i 5 

*Prune butter 

i T. 

45 

Scalloped onions 

2 h. T. 

150 




*Dried apricot 



Sliced tomatoes 

1 

40 




tapioca 

2 h. T. 

150 

with *French 






Top milk 

A cup 

100 

dressing (Wesson 

1 T. 

65 






— 

oil) 








770 

*Barley bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Commeal(left over) 









molded with 









dates 

av. h. 

170 







Top milk 

A cup 

100 









1043 























Hugust U 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Curried scallops 

2 h. T. 

150 

on toast 

1 slice 

75 

Potato balls 

5 balls 

100 

Sliced tomatoes 

1 

40 

*French dressing 

1 T. 

65 

*Buckwheat bread 

1 slice 

75 

Butter or 


nutmargarine 

1 ball 

75 

*Apple tapioca 

2 h. T. 

150 

* Custard sauce 

3 T. 

60 



790 

OR 

j 

— 

Omelet (3 eggs) 

y 2 omelet 

160 

with peas 
Hashed creamed 

2 h. T. 

75 

potatoes 

2 h. T. 

100 

String beans 

2 h. T. 

40 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

*Buckwheat bread 

1 slice 

75 

*Prune butter 

1 T. 

45 

Apple snow 

2 h. T. 

50 

*Custard sauce 
*Molasses nut 

3 T. 

60 

drop cookies 

1 

ii 5 



760 

OR 


— 

*Baked hominy 



and cheese 

2 h. T. 

135 

*Tomato sauce 

2 T. 

40 

Stewed carrots 

2 h. T. 

15 

with *white 


sauce 

2 T. 

50 

String Beans 

2 h. T. 

40 

*Buckwheat bread 

1 slice 

75 

Oleomargarine 

1 ball 

75 

Junket 

y cup 

100 

Top milk 

l A cup 

100 

*Oatmeal cookies 

I 

135 



765 


DINNER 

PORTION 

APPROX. 

CALORIES 

*Consomme (meat- 



less) 

1 cup 

50 

*Cornmeal cheese 



sticks 

2 

xoo 

Boiled fowl 

av. h. 

200 

Celery sauce 

2 T. 

50 

Mashed potatoes 

2 h. T. 

100 

Spinach 

2 h. T. 

40 

Creamed corn 

2 h. T. 

85 

*Buckwheat bread 

x slice 

75 

or rolls 



Pineapple mousse 

2 h. T. 

200 

*Oatmeal wafers 

1 

xoo 



1000 

OR 



*Consomme (meat- 



less) 

1 cup 

50 

*Cornmeal cheese 



sticks 

2 

100 

Fricassee of chick- 



en 

av. h. 

200 

Mashed potatoes 

2 h. T. 

IOO 

Spinach 

2 h. T. 

40 

Corn 

2 h. T. 

75 

* Tomato salad with 



^mayonnaise 

av. h. 

150 

*Buckwheat bread 

1 slice 

75 

or rolls 



Spanish cream 

y. cup 

50 

Stewed peaches 

X cup 

50 

*Molasses nut drop 



cookies 

I 

115 



1005 

OR 


— 

Cream of pea soup 

I cup 

200 

Baked bluefish 

av. h. 

200 

Egg sauce 

2 T. 

75 

Boiled potatoes 

1 medium 

100 

Celery 

3 small 



stalks 

10 

*Buckwheat bread 

2 slices 

150 

Oleomargarine 

i ball 

75 

Apple snow 

2 h. T. 

50 

*Custard sauce 

3 T. 

60 

*Oatmeal cookies 

1 

135 



1055 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Peaches or 

2 

70 

strawberries 

4 h. T, 

40 

Cream (thin) 

cup 

100 

Sugar (powdered) 

1 t. 

25 

Quaker oats 

3 h. T. 

45 

Cream (thin) 

Sugar (powdered) 

X cup 

100 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

y cup 

40 

Sugar (loaf) 

1 cube 

25 

^Buckwheat bread 
Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

1 ball 

75 

580 

Cream (thick) for 



coffee 

1 T. 

70 

Soft cooked eggs 

1 

75 

*Corn muffins 

1 

130 

* Orange marmalade 

1 T. 

100 

375 

OR 



Stewed prunes 

4 with 2 T. 



juice 

200 

Samp 

2 h. T. 

60 

Top milk 

cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

y cup 

40 

Sugar 

I t. 

25 

"Corn muffins 

I 

130 

*Prune butter 

1 T. 

45 

625 





























Huoust 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Bluefish creole 

av. h. 

200 

Cream of asparagus 



Raspberries 

A cup 

50 

Sauted potatoes 

2 h. T. 

75 

soup 

X cup 

150 

Cream (thin) 

X cup 

100 

Cauliflower au 



*Commeal cheese 



Sugar (powdered) 

I t. 

25 

gratin 

2 h. T. 

8o 

sticks 

2 

100 

Rice (steamed) 

2 h. T. 

70 

*Corn muffins 

i 

130 

Delmonico steak 

av. h. 

200 

Cream (thin) 

X cup 

100 

Butter or 



Horseradish sauce 

1 T. 

45 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Sauted bananas 

A 

75 

or maple sugar 

11 . 

25 

*Pineapple salad 

av. h. 

150 

String beans 

2 h. T. 

40 

Coffee 

I cup 

0 

*Commeal crisps 

3 

30 

*Buckwheat bread 

1 slice 

75 

Hot milk 

X cup 

40 




or rolls 

' 


Sugar (loaf) 

i cube 

25 



740 

Coffee custard 

X cup 

150 

*Buckwheat bread 

1 slice 

75 

OR 



* Chocolate fruit 



Butter or 






cake 

1 slice 

175 

nutmargarine 

1 ball 

75 

Creamed chicken 

av. h. 

150 



1010 



585 

with brown rice 

iKT. 

50 

OR 





— 

Cauliflower 

2 h. T. 

40 




For HEAVY 



Peas 

2 h. T. 

75 




BREAKFAST, add 



*Corn muffins 

i 

130 

Cream of asparagus 






Nutmargarine 

i ball 

75 

soup 

A cup 

150 

Cream (thick) for 



*Grapefruit salad 

av. h. 

135 

Toast 

i slice 

75 

coffee 

1 T. 

70 

Bread and 



Hamburg steaks 

av. h. 

200 

Sauted porgies 

av. h. 

200 

nutmargarine 



*Mushroom sauce 

2 T. 

40 

*Baking powder 



sandwiches 

i triangle 

100 

Hashed browned 



biscuits (wheat- 





— 

potatoes 

2 h. T. 

75 

less) 

1 

125 



755 

Stuffed tomatoes 

1 

100 

Honey 

1 T. 

100 

OR 



Cold slaw 

2 h. T. 

70 



—• 




*Buckwheat bread 

1 slice 

75 



495 




or rolls 



OR 


—- 

Sauted porgies 

av. h. 

200 

*Fruit custard 

2 h. T. 

200 




Mashed potatoes 

2 h. T. 

100 

*Commeal hermits 

1 

50 




♦Cornmeal muffins 

i 

130 




Bananas 

1 

100 

Oleomargarine 

i ball 

75 



1035 

Cornmeal mush 

2 h. T. 

80 

*Beet and egg 



OR 



Top milk 

X cup 

100 

salad 

av. h. 

200 




Sugar 

1 t. 

25 

*Cottage cheese 






Coffee 

1 cup 

0 

sandwiches 

i triangle 

100 

Beef loaf with 

1 slice 

200 

Hot milk 

X cup 

40 



— 

*brown nut sauce 

2 T. 

no 

Sugar 

11 . 

25 



805 

Scalloped onions 

2 h. T. 

150 

*Baking powder 





— 

Squash 

2 h. T. 

25 

biscuits (wheat- 






Cold slaw 

2 h. T. 

70 

less) 

I 

125 




*Buckwheat bread 

2 slices 

150 

*Orange marmalade 

I T. 

100 




Oleomargarine 

1 ball 

75 



— 




*Samp (left over) 





595 




molded with 





-- 




grated pineapple 

av. h. 

135 







Top milk 

A cup 

100 









1015 


























Hugust 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Broiled chicken 

av. h. 

200 

Clams 

6 

100 




French fried po- 



*Boston brown bread 



Pineapple 

x slice 

100 

tatoes 

2 h. T. 

75 

and butter sand- 



Sago 

2 h. T. 

60 

Hearts of lettuce 

i small 

wiches 

1 triangle 

100 

Cream (thin) 

X cup 

100 

*French dressing 

serving 

100 

Roast hind quarter 


Sugar (powdered) 


*Baking powder 
biscuits (wheat- 



of lamb 

Mint sauce 

1 slice 

1 T. 

200 

5 

or maple sugar 
Coffee 

1 t. 

1 cup 

25 

0 

less) 

i 

125 

Currant jelly 

1 T. 

100 

Hot milk 

X cup 

40 

Butter or 

i ball 


Potato au gratin 

2 h. T. 

100 

Sugar (loaf) 

x cube 

25 

nutmargarine 

75 

Peas 

2 h. T. 

75 

^Buckwheat bread 

1 slice 

75 

*Orange ice 

2 h. T. 

100 

*Buckwheat bread 

1 slice 

75 

Butter or 


*Pecan cakes 

i 

105 

or rolls 


nutmargarine 

1 ball 

75 



— 

Romaine salad with 

av. h. 

10 



OR 


780 

*French dressing 

1 T. 

65 



500 


— 

Cream cheese balls 


For HEAVY 


— 




with English wal¬ 
nuts 

2 balls 

100 

BREAKFAST, add 



Creamed dried 

av. h. 

150 

Bread and butter 






beef on square 
of fried mush 

i slice 

sandwiches 

1 triangle 

100 

Cream (thick) for 
coffee* 

1 T. 

70 

100 




Spinach 

Celery 

2 h. T. 

3 small 

40 

OR 


1030 

Scrambled eggs 
Milk toast 

2 h. T. 

1 slice 

200 





Ripe olives 

stalks 

10 





X cup 


2 

30 

Cream of potato 

• 



milk 

ii 5 

*Baking powder 



soup 

X cup 

150 



biscuits (wheat- 



^Boston brown bread 



385 

less) 

i 

125 

and nutmargarine 






*Orange honey 

i T. 

55 

sandwiches 

1 triangle 

100 

OR 



Junket 

X cup 

100 

Roast shoulder of 





Cream (thin) 

X cup 

100 

lamb 

av. h. 

200 




*Cornmeal hermits 

i 

50 

Currant jelly 

1 T. 

100 

*Baked apples (karo) 

1 large 

200 



— 

Sauted bananas 

X banana 

75 

Oatmeal 

2 h. T. 

50 

OR 


760 

String beans 

2 h. T. 

40 

Top milk 

X cup 

100 


— 

*Buckwheat bread 

1 slice 

75 

Sugar 

1 t. 

25 




or rolls 


Coffee 

1 cup 

0 

*Mock chicken 


165 

*Pineapple and apple 



Hot milk 

X cup 

40 

av. h. 

salad 

av. h. 

200 

Sugar 

I t. 

25 

*White sauce 

2 T. 

50 

Bread and nutmar- 



*Buckwheat bread 

i slice 

75 

Brussels sprouts 

2 h. T. 

30 

garine sandwiches 

triangle 

1 po 

*Fruit butter 

1 T. 

65 

Sauted apples 

3 slices 

75 


— 




*Baking powder 
biscuits (wheat¬ 
less) 


OR 


1040 



580 


i 

125 

Cream of asparagus 






*Fruit butter 

i T. 

65 

soup 

X cup 

150 




*Cornmeal (left 



Irish stew 

av. h. 

250 




over) molded 



*Cornmeal dump- 





with raisins 

av. h. 

145 

lings 

1 

140 




Top milk 

X cup 

100 

*Buckwheat bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






755 

* Apple and nut 








— 

salad 

av. h. 

260 









1025 











, 



























Hugust 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

*Cheese croquettes 

2 small 

200 

Cream of spinach 



Baked potatoes 

1 medium 

IOO 

soup 

X cup 

135 

Stewed celery 

2 h. T. 

15 

Toast 

1 slice 

75 

*White sauce 

2 T. 

50 

Kingfish meumer 

av. h. 

200 

Ripe olives 

2 

30 

Potato balls 

5 balls 

IOO 

*Rice bread 

1 slice 

75 

Stuffed tomatoes 

1 

IOO 

Butter or 



Celery 

3 small 


nutmargarine 

1 ball 

75 


stalks 

10 

Orange jelly 

X cup 

IOO 

Ripe olives 

2 

30 

*Molasses nut 



*Rice bread 

1 slice 

75 

drop cookies 

1 

115 

or rolls 





— 

Bavarian cream 

2 h. T. 

135 



760 

Stewed peaches 

X cup 

50 

OR 


— 

*War cake 

1 slice 

150 






1050 

*Cheese croquettes 

2 small 

200 

OR 



Tomato salad 






with *French 






dressing 

av. h. 

115 

Cream of spinach 



*Rice bread 

1 slice 

75 

soup 

X cup 

125 

*Apricot butter 

1 T. 

40 

Toast 

i slice 

75 

Blanc-mange 

2 h. T. 

200 

Baked haddock 

av. h. 

200 

*Maple sauce 

1 T. 

60 

Egg sauce 

2 T. 

75 

*Pecan cakes 

1 

105 

Riced potatoes 

2 h. 1. 

75 



— 

Jerusalem arti- 





795 

chokes 

2 h. T. 

50 

OR 



Celery 

3 small 






stalks 

10 




Ripe olives 

2 

30 

*Peanut fondue 

av. h. 

170 

*Rice bread 

1 slice 

75 

on toast 

1 slice 

75 

or rolls 



Ripe olives 

2 

30 

*Cottage pudding 

av. h. 

200 

*Rice bread 

1 slice 

75 

*Hot chocolate sauce 

2 T. 

90 

Oleomargarine 

1 ball 

75 




*Stewed apricots 





1005 

with raisins 

av. h. 

145 

OR 


' 

Top milk 

X cup 

IOO 




*Indian meal 






doughnuts 

1 

95 

Boiled codfish 

av.h. 

175 

(commeal) 



Egg sauce 

2 T. 

75 



— 

Riced potatoes 

2 h. T. 

75 



765 

Corn a la southern 

2 h. T. 

125 




Sliced tomatoes 

1 

40 




*French dressing 

1 T. 

65 




(Wesson oil) 






*Rice bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




Dried peach and 






sago pudding 

2 h. T. 

150 




Top milk 

X cup 

IOO 






1030 


BREAKFAST FOR NEXT 
DAY 

PORTION 

Huckleberries 

X cup 

Cream (thin) 

X cup 

Sugar (powdered) 

11. 

Corn flakes 

3 h. T. 

Cream (thin) 

X cup 

Sugar (powdered) 


or maple sugar 

I t. 

Coffee 

1 cup 

Hot milk 

X cup 

Sugar (loaf) 

1 cube 

*Rice bread 

1 slice 

Butter or 


nutmargarine 

1 ball 

For HEAVY 


BREAKFAST, add 


Cream (thick) for 


coffee 

1 T. 

Omelet (3 eggs) 

X omelet 

*Oatmeal muffins 

1 

*Orange marmalade 

1 T. 

OR 


Oranges 

1 

Rice (steamed) 

2 h. T. 

Top milk 

X cup 

Sugar 

1 t. 

Coffee 

1 cup 

Hot milk 

X cup 

Sugar 

I t. 

*Oatmeal muffins 

I 

Honey 

1 T. 


APPROX. 

CALORIES 


50 

IOO 

25 

45 

100 


25 

o 

40 

25 

75 

75 

560 


70 

160 

130 

100 

460 


IOO 

70 

IOO 

25 

o 

40 

25 

130 

IOO 


590 



































Hugust 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 


Halibut scalloped 
with cheese 
Hashed browned 
potatoes 
Spinach 
*Rice bread 
Butter or 
nutmargarine 
Tomatoes stuffed 
with celery 
*Hollandaise sauce 
Bread and butter 
sandwiches 


OR 


Fish timbales 
*Tomato sauce 
Lyonnaise pota¬ 
toes 

Sauted eggplant 
*Corn muffins 
Nutmargarine 
Asparagus 
*Hollandaise sauce 
*Commeal cheese 
sticks 


OR 


Fish chowder 
(left over) 

*Rice bread 
Oleomargarine 
*Apple and date 
salad 

*Cottage cheese 
sandwiches 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Grapefruit 

X large 

125 

Peaches or 

2 

70 

av. h. 

200 

Honey 

1 t. 

35 

strawberries 

4 h, T, 

40 



Filet mignon 

1 filet 

200 

Cream (thin) 

X cup 

100 

2 h. T. 

75 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

1 t. 

25 

2 h. T. 

40 

Roast potatoes 

1 medium 

100 

Minute tapioca 

2 h. T. 

60 

i slice 

75 

New beets 

2 h. T. 

25 

Cream (thin) 

X cup 

100 



*White sauce 

2 T. 

50 

Sugar (powdered) 



i ball 

75 

Peas 

2 h. T. 

75 

or maple sugar 

1 t. 

25 



*Rice bread 

1 slice 

75 

Coffee 

1 cup 

0 

i 

5 o 

or rolls 



Hot milk 

X cup 

40 

2 T. 

130 

*Jellied apples 

av. h. 

165 

Sugar (loaf) 

i cube 

25 



*Chocolate cake 

1 slice 

120 

*Rice bread 

1 slice 

75 

x triangle 

100 



— 

Butter or 




— 



1010 

nutmargarine 

1 ball 

75 


74 e 

OR 












595 






For HEAVY 


— 



Grapefruit (karo) 

X large 

140 

BREAKFAST, add 



i 

150 

Delmonico steak 

av. h. 

200 




2 T. 

40 

Bordelaise sauce 

1 T. 

100 

Cream (thick) for 





French fried pota- 



coffee 

1 T. 

70 

2 h. T. 

75 

toes 

2 h. T. 

75 

Broiled butterfish 

av. h. 

200 

i slice 

30 

Oyster plant 

2 h. T. 

15 

*Corn bread 

1 slice 

130 

i 

130 

*White sauce 

2 T. 

50 

Honey 

1 T. 

100 

i ball 

75 

*Rice bread 

1 slice 

75 



.__ 

5 stalks 

25 

or rolls 





500 

2 T. 

!30 

*Jellied apples 

av. h. 

165 

OR 





Cream (thin) 

X cup 

100 




2 

100 

*Pecan cakes 

1 

105 





— 




Bananas 

X 

100 


755 



1025 

Hominy 

2 h. T. 

60 


— 

OR 



Top milk 

X cup 

100 






Sugar 

1 t. 

25 






Coffee 

1 cup 

0 



Hamburg steaks 

av. h. 

200 

Hot milk 

X cup 

40 

I cup 

250 

*Brown nut sauce 

2 T. 

no 

Sugar 

I t. 

25 

i slice 

75 

Hashed creamed 



French toast 

i slice 

150 

i ball 

75 

potatoes 

2 h. T. 

100 

Corn sirup 

1 T. 

55 



Cabbage au gratin 

2 h. T. 

90 




av. h. 

275 

Peas 

2 h. T. 

75 



555 



*Rice Bread 

2 slices 

150 




i triangle 

100 

Oleomargarine 

1 ball 

75 





— 

*Rice (left over) 







775 

molded with ap- 







— 

ricots 

av. h. 

130 






Top milk 

X cup 

100 








1030 



































Hug ust 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

A omelet 

160 

Tomato soup (clear) 

1 cup 

100 

Oranges or 

1 large 

100 

with creamed 



*Cheese relish 

x slice 

55 

cantaloupe 

A melon 

50 

mushrooms 

2 h. T. 

90 

Roast capon 

1 slice 

200 

Puffed rice 

3 h. T. 

30 

Hashed browned 



*Boiled rice stuffing 

1 h. T. 

35 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

Sugar (powdered) 



Corn a la south- 



Squash 

2 h.T. 

25 

or maple sugar 

1 t. 

25 

em 

2 h. T. 

125 

Hearts of lettuce 



Coffee 

1 cup 

0 

♦Rice bread 

1 slice 

75 

with *French 

1 small 


Hot milk 

A, cup 

40 

Butter or 



dressing 

serving 

100 

Sugar (loaf) 

i cube 

25 

nutmargarine 

1 ball 

75 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

Apricot souffle 

av. h. 

125 

or rolls 



Butter or 



* Almond cakes 

1 

35 

♦Pistachio ice cream 

2 h. T. 

200 

nutmargarine 

1 ball 

75 




*Honey cake—but- 

1 slice 

130 



— 



760 

ter-scotch filling 





470 

OR 


— 



1020 



— 

•. 



OP 



For HEAVY 









BREAKFAST, add 



French lamb 









chops 

2 

200 

Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 



Lattice potatoes 

2 h. T. 

75 

*Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

♦Tomato jelly 



Roast chicken 

1 slice 

200 

Fried eggs 

1 

100 

salad 

2 h. T. 

130 

*Boiled rice stuffing 

1 h.T. 

35 

♦Buckwheat gems 

1 

130 

♦Rice bread 

1 slice 

75 

Stewed celery 

2 h. T. 

15 

Strawberry jam 

1 T. 

100 

*Cottage cheese 

2 T. 

40 

*White sauce 

2 T. 

50 



__ 

Floating island 

A cup 

i 35 

Corn on the cob 

1 ear 

50 



400 

*Oatmeal wafers 

1 

100 

Nutmargarine 

1 ball 

75 

OR 


: -- 



— 

Ripe olives 

2 

30 






755 

*Rice .bread 

x slice 

75 




OR 



or rolls 



Stewed dried apri- 






*Pistachio ice cream 

2 h. T. 

200 

cots 

A cup 

200 




♦Honey cake—but- 

x slice 

130 

Cornmeal mush 

2 h.T. 

80 

Scrambled eggs 

2 h. T. 

200 

ter-scotch filling 



Top milk 

>4 cup 

IOO 

with peas 

2 h. T. 

75 



1015 

Sugar 

1 t. 

25 

Scalloped pota- 



OR 



Coffee 

1 cup 

0 

toes 

2 h. T. 

100 




Hot milk 

A, cup 

40 

*Rice bread 

1 slice 

75 




Sugar 

I t. 

25 

♦Apricot butter 

1 T. 

40 

Cream of spinach 



♦Buckwheat gems 

I 

130 

Chocolate custard 

2 h. T. 

200 

soup 

1 cup 

165 

♦Apricot butter 

1 T. 

40 

*Molasses nut 



Fricassee of chicken 

av. h. 

200 




drop cookies 

1 

115 

Riced potatoes 

2 h. T. 

75 



64O 



— 

Hearts of lettuce 





— 



805 

with *French 

1 small 







— 

dressing (Wes- 

serving 

100 







son oil) 









♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Lemon jelly 

A cup 

100 







♦Custard sauce 

3 T. 

60 







♦Molasses nut drop 









cookies 

1 

115 









1040 


































Buoust 17 


Meats Milk 

Cream 

. Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Jellied chicken 

av. h. 

200 

Chicken gumbo 



Blackberries 

A cup 

IOO 

Hearts of lettuce 

A head 

10 

soup 

1 cup 

IOO 

Cream (thin) 

A cup 

IOO 

*Russian dress- 



Toast 

i slice 

75 

Sugar (powdered) 

I t. 

25 

ing 

x T. 

IOO 

Porterhouse steak 

av. h. 

200 

Hominy 

2 h. T. 

t 6 o 

*Buckwheat gems 

i 

130 

*Beamaise sauce 

1 T. 

IOO 

Cream (thin) 

X cup 

IOO 

Butter or 



Potato chips 

6 large 

75 

Sugar (powdered) 



nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 

or maple sugar 

I t. 

25 

Bavarian cream 

2 h. T. 

135 

*Rice bread 

1 slice 

75 

Coffee 

I cup 

0 

Cream (thin) 

A, cup 

100 

or rolls 



Hot milk 

A cup 

40 

*Commeal hermit 

I 

50 

*Fruit salad 

av. h. 

150 

Sugar (loaf) 

i cube 

25 



— 

Cream cheese 

av. h. 

IOO 

*Rice bread 

1 slice 

75 



800 

Guava jelly sand- 



Butter or 



OR 


— 

wiches 

1 triangle 

IOO 

nutmargarine 

1 ball 

75 




OP 


1015 



625 

*Cheese and 








— 

spinach roll 

i slice 

140 







*Brown nut sauce 

2 T. 

no 

Chicken gumbo 



For HEAVY 



Mashed potatoes 

2 h. T. 

IOO 

soup 

1 cup 

IOO 

BREAKFAST, add 



Brussels sprouts 

2 h. T. 

30 

Toast 

1 slice 

75 




*Buckwheat gems 

i 

130 

*Mock duck 

1 slice 

200 

Cream (thick) for 



*Fruit butter 

i T. 

65 

Currant jelly 

1 T. 

IOO 

Coffee 

1 T. 

70 

Peach tarts 

i 

200 

Potato chips 

6 large 

75 

Shirred eggs 

1 

IOO 

* (oatmeal 


— 

Succotash 

2 h. T. 

IOO 

"Baking powder 



pastry) 


775 

Celery 

3 small 


biscuits (wheat- 





— 


stalks 

10 

less) 

1 

125 

OR 



Ripe olives 

2 

30 

*Orange marmalade 

1 T. 

IOO 




*Rice bread 

1 slice 

75 



— 




or rolls 





395 

Scalloped chicken 



*Banana salad with 



OR 



(left over) 

2 h. T. 

250 

maraschino 






Sauted parsnips 

2 halves 

60 

cherries 

av. h. 

165 




*Buckwheat gems 

i 

130 

Bread and butter 



*Baked apples(karo) 

1 large 

200 

*Prune butter 

i T. 

45 

sandwiches 

1 triangle 

IOO 

Oatmeal 

2 h. T. 

50 

Sliced bananas 

i 

IOO 




Top milk 

A cup 

IOO 

Top milk 

cup 

IOO 

OT? 


1030 

Sugar 

1 t. 

25 

*Soft honey cake 

i slice 

115 




Coffee 

1 cup 

0 



— 




Hot milk 

A cup 

40 



800 

Cream of chicken 



Sugar 

I t. 

25 



— 

soup with rice 

A cup 

150 

*Baking powder 






Creamed dried beef 

av. h. 

150 

biscuits (wheat- 






on square of fried 



less) 

I 

125 




mush 

1 square 

IOO 

Trane butter 

i T. 

45 




Baked potatoes 

1 medium 

IOO 







Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

IOO 



-. 




*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







^Pineapple salad 

av. h. 

150 









1050 

1 






























Hugust 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Lobster cutlets 

I 

150 

Cream of celery 

*White sauce 

2 T. 

50 

soup 

Boiled potatoes 

i medium 

100 

*Cornmeal cheese 

Spinach 

2 h. T. 

40 

sticks 

*Baking powder 



Roast squabs 

biscuits (wheat- 



*Hominy stuffing 

less) 

i 

125 

Guava jelly 

Butter or 



Lattice potatoes 

nutmargarine 

i ball 

75 

Carrots 

♦Tomato and cel- 

• 


♦White sauce 

ery salad 

av. h. 

200 

Ripe olives 

♦Commeal crisps 

3 

30 

♦Oatmeal bread 


— 

or rolls 



770 

Fruit jelly 

OR 



♦Almond cakes 




OR 

Chicken in aspic 
Broiled mush- 

av. h. 

2 h. T. 

200 

Cream of celery 

rooms 

40 

soup 

♦Baking powder 



*Commeal cheese 

biscuits (wheat- 



sticks 

less) 

i 

125 

Sauted halibut 

*Orange honey 

i T. 

55 

steaks 

♦Apple and date 



♦Tomato sauce 

salad 

av. h. 

275 

Boiled new potatoes 

Bread and nut- 



Scalloped Jerusa- 

margarine 



lem artichokes 

sandwiches 

i triangle 

100 

Ripe olives 



- ; 

♦Oatmeal bread 

OR 


795 

or rolls 



Wine jelly 

Cream sauce 
♦Oatmeal wafers 


Baked beans 

2 h. T. 

100 


*Tomato sauce 

2 T. 

40 

OR 

Spinach 

2 h. T. 

40 

Creamed corn 

2 h.T. 

85 

Cream of chicken 

*Baking powder 
biscuits (wheat- 



soup with rice (left 
over) 

less) 

i 

125 

Halibut steaks 

*Fruit butter 
*Tomato and cel¬ 
ery salad 

i T. 

av. h. 

65 

200 

Stuffed potatoes 
String beans 
Lettuce with 

*Cottage cheese 
sandwiches 

i triangle 

100 

♦French dressing 
♦Oatmeal bread 



755 

Oleomargarine 
*Oatmeal(left over) 




molded with 




prunes 

Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Peaches or 

2 

70 

X cup 

150 

strawberries 

4 h, T, 

40 



Cream (thin) 

X cup 

100 

2 

100 

Sugar (powdered) 

1 t. 

25 

I 

300 

Quaker oats 

3 h- T. 

45 

x h. T. 

30 

Cream (thin) 

X cup 

IOO 

x T. 

100 

Sugar (powdered) 



2 h. T. 

75 

or maple sugar 

1 t. 

25 

2 h. T. 

15 

Coffee 

1 cup 

0 

2 T. 

50 

Hot milk 

X cup 

40 

2 

30 

Sugar (loaf) 

i cube 

25 

1 slice 

75 

♦Oatmeal bread 

1 slice 

75 



Butter or 



2 h. T. 

125 

nutmargarine 

1 ball 

75 

1 

35 



— 





580 


1085 



— 



For HEAVY 





BREAKFAST, add 



X cup 

150 

Cream (thick) for 



2 

IOO 

coffee 

1 T. 

70 



Codfish balls 

1 

IOO 

av. h. 

120 

♦Corn bread 

1 slice 

130 

2 T. 

40 

Honey 

1 T. 

IOO 

1 medium 

IOO 








400 

2 h. T. 

85 

OR 


— 

2 

30 




1 slice 

75 






Oranges 

1 

IOO 

X cup 

IOO 

Samp 

2 h. T. 

60 

1 T-. * 

IOO 

Top milk 

X cup 

IOO 

1 

IOO 

Sugar 

11. 

25 



Coffee 

1 cup 

0 


1000 

Hot milk 

X cup 

40 



Sugar 

11. 

25 



♦Com bread 

i slice 

130 



♦Fruit butter 

1 T. 

65 

1 cup 

200 



545 

av. h. 

120 




x medium 

IOO 




2 h. T. 

40 




1 small 





serving 

IOO 




2 slices 

150 




1 ball 

75 




av. h. 

170 




X cup 

IOO 





1055 






























Hugust 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fish souffle 

av. h. 

ii 5 

Sliced peaches 

X 

35 

Raspberries 

A cup 

50 

*Tomato sauce 

2 T. 

40 

Sugar (powdered) 

I t. 

25 

Cream (thin) 

A, cup 

100 

Potato balls 

5 balls 

100 

Roast leg of mutton 

i slice 

200 

Sugar (powdered) 

1 t. 

25 

Celery 

3 small 


Mint jelly 

1 T. 

100 

Rice (steamed) 

2 h. T. 

70 


stalks 

IO 

Stuffed potatoes 

1 medium 

100 

Cream (thin) 

X cu p 

100 

Sauted apples 

2 slices 

50 

Cauliflower 

2 h. T. 

40 

Sugar (powdered) 



*Corn bread 

i slice 

130 

Romaine salad 

av. h. 

10 

or maple sugar 

I t. 

25 

Butter or 



*French dressing 

1 T. 

65 

Coffee 

I cup 

0 

nutmargarine 

i ball 

75 

*Oatmeal bread 

x slice 

75 

Hot milk 

A cup 

40 

Apricot whip 

av. h. 

125 

or rolls 



Sugar (loaf) 

i cube 

25 

*Soft honey cake 

i slice 

115 

Bavarian cream 

2 h. T. 

135 

*Oatmeal bread 

1 slice 

75 




Stewed plums 

A cup 

50 

Butter or 





760 

* Chocolate fruit 



nutmargarine 

1 ball 

75 

OR 


— 

cake 

i slice 

175 



-- 









585 






1010 



-- 

*Rice fondue 

av. h. 

150 

OR 






on toast 

i slice 

75 




For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



*Corn bread 

i slice 

130 

Compote of fruit 

1 peach 

35 




*Prune butter 

i T. 

45 

(Peaches, 

A orange 

50 

Cream (thick) for 



*Cheese and nut 



oranges, karo) 

1 T. 

30 

coffee 

1 T. 

70 

salad 

av. h. 

225 

Lamb steaks 

av. h. 

200 

Poached eggs 

1 

75 

Bread and 



Mint jelly 

1 T. 

100 

on toast 

1 slice 

75 

nutmargarine 



Stuffed potatoes 

1 medium 

100 

*Rice muffins 

1 

130 

sandwiches 

i triangle 

100 

Lima beans 

2 h. T. 

100 

Peach marmalade 

1 T. 

100 



— 

Com on the cob 

1 ear 

50 



-. 



765 

Nutmargarine 

1 ball 

75 



450 

OR 


— 

*Oatmeal bread 

1 slice 

75 

OR 


—■ 




or rolls 









Omelet souffle 

A omelet 

200 




Broiled perch 

av. h. 

200 

(3 eggs) 



Stewed prunes 

4 with 


Boiled potatoes 

i medium 

100 





2 T. juice 

200 

Creamed onions 

2 h. T. 

75 



1015 

Honxiny 

2 h. T. 

60 

*Com bread 

i slice 

130 

OR 



Top milk 

A cup 

100 

Oleomargarine 

i ball 

75 




Sugar 

1 t. 

25 

Sliced oranges 

i 

100 




Coffee 

1 cup 

0 

* Children’s cook- 



Roast shoulder of 



Hot milk 

X cup 

40 

ies 

i 

80 

lamb 

av. h. 

200 

Sugar 

I t. 

25 



— 

Roast potatoes 

x medium 

100 

*Rice muffins 

I 

130 



760 

Peas 

2 h. T. 

75 

* Orange honey 

i T. 

55 



- . 

*Oatmeal bread 

2 slices 

150 



■- - 




Oleomargarine 

1 ball 

75 



635 




*Indian pudding 

av. h. 

300 



— 




Top milk 

A cup 

100 









1000 


! 


























Hugust 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold sliced lamb 

i slice 

150 

Mutton broth with 



Pineapple 

i slice 

IOO 

Currant jelly 

i t. 

35 

barley 

1 cup 

100 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

♦Commeal cheese 



Cream (thin) 

X CU P 

IOO 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



Celery 

3 small 


Roast guinea hen 

i slice 

200 

or maple sugar 

1 t. 

25 


stalks 

10 

Bread sauce 

1 T. 

50 

Coffee 

1 cup 

0 

*Rice muffins 

i 

130 

Guava jelly 

1 T. 

100 

Hot milk 

X cup 

40 

Butter or 



Roast potatoes 

1 medium 

100 

Sugar (loaf) 

1 cube 

25 

nutmargarine 

i ball 

75 

Beets 

2 h. T. 

50 

♦Oatmeal bread 

1 slice 

75 

Peach tarts 

i 

200 

♦Oatmeal bread 

1 slice 

75 

Butter or 



♦(quick barley 



or rolls 



nutmargarine 

1 ball 

75 

flour pastry) 



♦Apricot tapioca pud- 








— 

ding 

2 h. T. 

150 



500 



7 i 5 

Cream (thick) 

2 T. 

140 




AT) 






TTnr wfavv 



UK 





1065 

BREAKFAST, add 






OR 






Creamed eggs 

2 h. T. 

150 




Cream (thick) for 



on toast 

i slice 

75 




coffee 

1 T. 

70 

Sliced tomatoes 



Mutton broth with 



Soft cooked eggs 

1 

75 

with *French 



rice 

1 cup 

100 

Milk toast 

1 slice 


dressing 

av. h. 

115 

♦Commeal cheese 




Y cup 


*Rice muffins 

i 

130 

sticks 

2 

100 


milk 

115 

♦Orange honey 

i T. 

55 

Roast guinea hen 

i slice 

200 




Peach and sago 



Bread sauce 

1 T. 

50 

OR 


200 

pudding 

2 h. T. 

150 

Sauted bananas 

]/ 2 banana 

75 



■ 

Cream (thin) 

Y\ cup 

100 

Peas 

2 h. T. 

75 






— 

Celery 

3 small 


Bananas 

1 

IOO 



770 


stalks 

10 

Oatmeal 

2 h. T. 

50 

OR 



♦Oatmeal bread 

1 slice 

75 

Top milk 

Y\ cup 

IOO 




or rolls 



Sugar 

1 t. 

25 




Pineapple sherbet 

2 h. T. 

200 

Coffee 

1 cup 

0 

♦Cottage pie (left 



♦Soft honey cake 

1 slice 

115 

Hot milk 

y, cup 

40 

over) 

av. h. 

300 




Sugar 

11. 

25 

Sauted eggplant 

i slice 

30 



1000 

♦Oatmeal bread 

i slice 

75 

♦Rice muffins 

i 

130 

OR 


— 

♦Orange marmalade 

1 T. 

IOO 

♦Apricot butter 

i T. 

40 






' 

♦Hominy (left over) 








515 

molded with 



Corned beef 

1 slice 

200 



■ 

dates 

av. h. 

165 

♦Mustard sauce 

1 T. 

75 




Top milk 

X cup 

100 

Boiled potatoes 

1 medium 

100 






— 

Mashed yellow tur- 








765 

nips 

2 h. T. 

50 






— 

Cold slaw 

2 h. T. 

70 







♦Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Peach pudding 

2 h. T. 

200 







♦Lemon sauce 

2 T. 

100 







• * 


1020 
































HuQust 21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold boiled sal- 



Cream of pea soup 

X cup 

150 

Huckleberries 

X cup 

50 

mon 

av. h. 

IOO 

♦Cheese relish 

1 slice 

55 

Cream (thin) 

X cup 

IOO 

*Mayonnaise 

2 T. 

200 

Baked weakfish 

av. h. 

i 75 

Sugar (powdered) 

I t. 

25 

Mashed potatoes 

2 h. T. 

IOO 

Potato balls 

5 balls 

IOO 

Corn flakes 

3 h. T. 

45 

*Oatmeal bread 

i slice 

75 

Sliced tomatoes 

1 

40 

Cream (thin) 

X cup 

IOO 

Butter or 



*French dressing 

1 T. 

65 

Sugar (powdered) 



nutmargarine 

i ball 

75 

♦Potato bread 

1 slice 

75 

or maple sugar 

I t. 

25 

♦Salad Interlachen 

av. h. 

185 

or rolls 



Coffee 

I cup 

0 

*Commeal crisps 

3 

30 

Pineapple sherbet 

2 h. T. 

200 

Hot milk 

X cup 

40 




*Chocolate maple 



Sugar (loaf) 

i cube 

25 



765 

cake 

1 slice 

160 

♦Potato bread 

1 slice 

75 

OR 






Butter or 








1020 

nutmargarine 

1 ball 

75 




OR 


— 



— 

Curried scallops 

2 h. T. 

150 






560 

Brown rice 

i#T. 

50 






. 

Chutney 

i T. 

10 

Cream of pea soup 

X cup 

150 

For HEAVY 



Hashed creamed 



♦Cheese relish 

1 slice 

55 

BREAKFAST, add 



potatoes 

2 h. T. 

IOO 

Fried filet of floun- 






Spinach 

2 h. T. 

40 

der 

av. h. 

200 

Cream (thick) for 



*Potato bread 

i slice 

75 

♦Tartare sauce 

1 T. 

IOO 

coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 

Potato balls 

5 balls 

IOO 

Fried smelts 

av. h. 

200 

*Vegetable salad 

av. h. 

185 

Sliced cucumbers 

av. h. 

15 

♦Southern spoon 



Bread and 



*French dressing 

1 T. 

65 

corn bread 

2 h. T. 

IOO 

nutmargarine 



♦Potato bread or rolls 

1 slice 

75 

Honey 

1 T. 

IOO 

sandwiches 

i triangle 

IOO 

*Peach tapioca 

2 h. T. 

150 



— 



— 

Cream (thin) 

X cup 

IOO 



470 



785 




OR 


— 

OR 


■- 



1010 







OR 


— 










♦Baked apple (karo) 

1 large 

200 

*Rice loaf 

av. h. 

145 




Rice (steamed) 

2 h. T. 

70 

*Brown nut sauce 

2 T. 

no 

Baked haddock 

av. h. 

200 

Top milk 

X cup 

IOO 

Cabbage au gratin 

2 h. T. 

90 

♦Tomato sauce 

2 T. 

40 

Sugar 

1 t. 

25 

*Potato bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Fruit butter / 

i T. 

65 

Scalloped onions 

2 h. T. 

150 

Hot milk 

X cup 

40 

French toast 

i slice 

150 

Spinach 

2 h. T. 

40 

Sugar 

I t. 

25 

Maple sirup 

2 T. 

130 

♦Potato bread 

2 slices 

150 

♦Potato bread 

i slice 

75 




Oleomargarine 

1 ball 

75 

♦Fruit butter 

1 T. 

65 



765 

♦Molasses pudding 

2 h. T. 

215 



— 




♦Foamy sauce 

1 T. 

65 



600 

' 





1010 
































Huaust 22 


Me ats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

i 

300 

Clam broth 

I cup 

125 

Peaches or 

2 

70 

Potato cakes 

i 

50 

Toast 

i slice 

75 

strawberries 

4 h, T, 

40 

Carrots 

2 h. T. 

15 

Mignon of lamb 

av. h. 

200 

Cream (thin) 

'A cup 

100 

♦White sauce 

2 T. 

50 

Mint jelly 

1 T. 

100 

Sugar (powdered) 

1 t. 

25 

♦Potato bread 

i slice 

75 

Potatoes au gratin 

2 h. T. 

100 

Minute tapioca 

2 h. T. 

60 

Butter or 



Peas 

2 h. T. 

75 

Cream (thin) 

A CU P 

100 

nutmargarine 

i ball 

75 

♦Potato bread 

1 slice 

75 

Sugar (powdered) 



♦Plain rice pudding 

2 h. T. 

100 

or rolls 



or maple sugar 

1 t. 

25 

Cream (thin) 

A cup 

100 

♦Pineapple and 



Coffee 

1 cup 

0 



•- 

peach salad 

av. h. 

185 

Hot milk 

A cup 

40 



765 

Bread and butter 



Sugar (loaf) 

i cube 

25 

OR 



sandwiches 

1 triangle 

100 

♦Potato bread 

1 slice 

75 







Butter or 








1035 

nutmargarine 

1 ball 

75 

♦Green pea loaf 

i slice 

115 

OR 





■ 

♦Pimento sauce 

2 T. 

50 






595 

Sweet potato 









croquettes 

i 

150 

Clam broth 

1 cup 

125 

For HEAVY 



Carrots 

2 h. T. 

40 

Toast 

1 slice 

75 

BREAKFAST, add 



Lettuce with 



Mutton chops 

2 

200 




♦French dress- 

i small 


Currant jelly 

1 T. 

100 

Cream (thick) for 



ing 

serving 

100 

Scalloped potatoes 

2 h. T. 

100 

coffee 

1 T. 

70 

♦Potato bread 

i slice 

75 

Lima beans 

2 h. T. 

100 

Scrambled eggs 

2 h. i. 

200 

♦Apricot butter 

i T. 

40 

♦Potato bread 

1 slice 

75 

♦Cornmeal rolls 

I 

130 

♦Rice pudding with 



or rolls 



Peach marmalade 

I T. 

100 

raisins 

2 h. T. 

100 

♦Pear and nut salad 

av. h. 

170 



1 

Cream (thin) 

A cup 

100 

Bread and nutmar- 





500 



-— 

garine sand- 



OR 





770 

wiches 

1 triangle 

100 




OR 














1045 

Oranges 

I 

100 




OR 



Hominy 

2 h. T. 

60 

Corned beef hash 






Top milk 

A cup 

100 

(left over) 

2 h. T. 

200 




Sugar 

It. 

25 

Scalloped toma- 



Chicken pot pie 



Coffee 

I cup 

0 

toes 

2 h. T. 

100 

♦(potato pastry) 

av. h. 

300 

Hot milk 

A cup 

40 

Lima beans 

2 h. T. 

100 

Lima beans 

2 h. T. 

100 

Sugar 

I t. 

25 

♦Potato bread 

i slice 

75 

Corn a la southern 

2 h. T. 

125 

Fried cornmeal 



♦Prune butter 

i T. 

45 

♦Potato bread 

2 slices 

150 

mush 

i slice 

100 

♦Rice (left over) 



Oleomargarine 

1 ball 

75 

Maple sirup 

1 T. 

65 

molded with 



♦Apple and nut salad 

av. h. 

260 



— 

chopped figs 

av. h. 

150 






5 i 5 

Top milk 

A cup 

100 



1010 






770 





• 





• 




























Hiujust 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


4f 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Cantaloupe 

A melon 

50 

Blackberries 

A cup 

50 

chops 

2 

200 

Roast beef 

1 slice 

200 

Cream (thin) 

A, cup 

100 

Potato chips 

6 large 

75 

^Mushroom sauce 

2 T. 

40 

Sugar (powdered) 

11 . 

25 

Corn on the cob 

1 ear 

50 

Riced potatoes 

2 h. T. 

75 

Puffed rice 

3 h. T. 

30 

Butter or 



Ripe olives 

2 

30 

Cream (thin) 

A cup 

100 

nutmargarine 

1 ball 

75 

Celery 

3 small 


Sugar (powdered) 



*Potato bread 

1 slice 

75 


stalks 

10 

or maple sugar 

I t. 

25 

Currant jelly 

1 t. 

35 

Artichokes 

X 

50 

Coffee 

I cup 

0 

*Prune jelly 

2 h. T. 

115 

*Hollandaise sauce 

2 T. 

130 

Hot milk 

A, cup 

40 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Pecan cakes 

1 

105 

or rolls 



*Potato bread 

1 slice 

75 




Maple parfait 

1 glass 

250 

Butter or 





790 

*Honey cake with 

* 


nutmargarine 

1 ball 

75 

OR 



marshmallow fill- 





" 




ing 

1 slice 

130 



545 

Broiled squabs 

1 

300 



1040 




Hearts of lettuce 

X head 

10 

OR 



For HEAVY 



with *Russian 






BREAKFAST, add 



dressing 

1 T. 

100 







*Potato bread 

1 slice 

75 

Canatloupe 

A melon 

50 

Cream (thick) for 



* Apricot butter 

1 T. 

40 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

Caramel custard 

A cup 

150 

Horseradish sauce 

1 T. 

45 

Omelet (3 eggs) 

]/ 2 omelet 

160 

*Chocolate cake 

1 slice 

120 

Roast potatoes 

1 medium 

100 

* Quaker muffins 

1 

130 



— 

Creamed mush- 



*Orange marmalade 

1 T. 

100 



795 

rooms 

2 h. T. 

90 




OR 



Corn pudding 

2 h. T. 

100 



460 




Celery 

3 small 


OR 







stalks 

10 




Omelet (3 eggs) 

A omelet 

160 

Ripe olives 

2 

30 




Hashed browned 



*Potato bread 

1 slice 

75 

Bananas 

1 

100 

potatoes 

2 h. T. 

75 

or rolls 



Commeal mush 

2 h. T. 

80 

Spinach 

2 h. T. 

40 

*Vanilla ice cream 

2 h. T. 

200 

Top milk 

A> cup 

100 

Hearts of lettuce 



* Chocolate cake 

1 slice 

120 

Sugar 

1 t. 

25 

with *French 

1 small 




--- 

Coffee 

1 cup 

0 

dressing (Wes- 

serving 

100 



1020 

Hot milk 

A cup 

40 

son oil) 



OR 



Sugar 

I t. 

25 

*Potato bread 

x slice 

75 




* Quaker muffins 

I 

130 

*Orange honey 

1 T. 

55 




*Orange honey 

1 T. 

55 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 



■' 

*War cake 

1 slice 

150 

Hashed browned 





555 




potatoes 

2 h. T. 

75 



' 



755 

Creamed cauli- 









flower 

2 h. T. 

50 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Tapioca custard 





, 




pudding 

2 h. T. 

200 







Top milk 

X cup 

100 







*War cake 

1 slice 

150 





• 




1030 




































Hugust 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Cold sliced beef 

i slice 

150 

♦Julienne soup 



Blackberries 

K cup 

100 

♦Horseradish 


(meatless) 

1 cup 

75 

Cream (thin) 

Ya cup 

100 

sauce 

i T. 

45 

♦Cheese relish 

i slice 

55 

Sugar (powdered) 

1 t. 

25 

French fried 


Crown roast of 


Hominy 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

lamb 

av. h. 

200 

Cream (thin) 

Y cup 

100 

Oyster plant 

2 h. T. 

15 

Currant jelly 

1 T. 

100 

Sugar (powdered) or 



♦White sauce 

2 T. 

50 

Boiled new potatoes 

1 medium 

100 

maple sugar 

1 t. 

25 

Celery 

3 small 

Creamed mush- 



Coffee 

1 cup 

0 


stalks 

10 

rooms 

2 h. T. 


Hot milk 

Ya cup 

40 

*Quaker muffins 

i 

130 

♦Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



or rolls 


♦Potato bread 

1 slice 

75 

nutmargarine 

i ball 

75 

♦Grapefruit salad 

av. h. 

135 

Butter or nutmar- 


♦Date pudding 

2 h. T. 

100 

Cream cheese 

av. h. 

100 

garine 

1 ball 

75 

♦Lemon sauce 

2 T. 

100 

Bread and butter 








sandwiches 

1 triangle 

100 



625 

OR 


75 o 




For HEAVY 


— 



OR 


1030 

BREAKFAST, add 



Cold sliced 









roast beef 

i slice 

150 

♦Julienne soup 



Cream (thick) for 



♦Potato and 



(meatless) 

1 cup 

75 

coffee 

1 T. 

70 

celery salad 

av. h. 

215 

♦Cheese relish 

1 slice 

55 

Broiled weakfish 

av. h. 

i 75 

♦Quaker muffins 

i 

130 

Ragout of mutton 

av. h. 

♦Popovers 

1 

100 

♦Orange honey 

i T. 

55 

with hominy balls 

3 balls 

3 i 5 

Honey 

1 T. 

100 

♦Hominy molded 



Baked potatoes 

1 medium 

100 



— 

with apricots 

av. h. 

150 

Nutmargarine 

x ball 

75 



445 

Cream (thin) 

Ya CU P 

100 

Cauliflower au 

2 h. T. 

80 

OR 


— 




gratin 





OR 


800 

♦Potato bread 
or rolls 

1 slice 

75 







♦Orange and peach 

av. h. 

160 

Stewed dried apri- 



Creamed finnan 

av. h. 

160 

salad 



cots 

Y cup 

200 

haddock on 



Bread and nutmar- 

i triangle 

100 

Oatmeal 

2 h. T. 

50 

toast 

i slice 

75 

garine sandwiches 


Top milk 

Ya cup 

100 

Boiled potatoes 

i medium 

100 



1035 

Sugar 

I t. 

25 

♦Quaker muffins 

i 

130 

OR 



Coffee 

I cup 

0 

♦Apricot butter 

i T. 

40 



Hot milk 

X cup 

40 

♦Baked apples 






Sugar 

I t. 

25 

(karo) 

i 

200 

♦Turkish pilaf with 



♦Potato bread 

x slice 

75 

Top milk 

Ya cu P 

100 

cooked meat (left 

av. h. 

125 

♦Apricot butter 

1 T. 

40 




over) 

2 T. 

no 


—■ 



805 

♦Brown nut sauce 

1 medium 

100 



555 




Baked potatoes 

1 ball 

75 






Oleomargarine 

2 h. T. 

xoo 







Succotash 

2 h. T. 

150 







Scalloped onions 

2 slices 

150 







♦Potato bread 

1 ball 

75 







Oleomargarine 
♦Tomato jelly salad 









with *mayonnaise 

av. h. 

130 







(Wesson oil) 


1015 


• 

































Hugust 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 



CALORIES 



CALORIES 

DAY 


*Cheese souffle 

X cup 

150 

Cream of mushroom 



Peaches or 

2 

Mashed potatoes 

2 h. T. 

100 

soup 

X cup 

150 

strawberries 

4 h, T. 

Creamed onions 

2 h. T. 

75 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

*Potato bread 

1 slice 

75 

Chicken a la Mary- 


Sugar (powdered) 

1 t. 

*Fruit and peanut 



land 

av. h. 

250 

Quaker oats 

3 h. T. 

butter 

1 T. 

90 

Potato balls 

5 balls 

100 

Cream (thin) 

X, cup 

*Pineapple and 



Stuffed tomatoes 

1 

100 

Sugar (powdered) 

celery salad 

av. h. 

160 

String beans 

2 h. T. 

40 

or maple sugar 

1 t. 

Bread and butter 



*Rice bread with 


Coffee 

x cup 

sandwiches 

1 triangle 

100 

raisins or rolls 
Cocoanut pudding 

1 slice 

2 h. T. 

75 

Hot milk 

Sugar (loaf) 

X> cup 
i cube 




210 

OR 


750 

*Foamy sauce 

1 T. 

65 

*Rice bread with 
raisins 

1 slice 



OR 


1020 


Butter or 
nutmargarine 

1 ball 

*Pimento and 







cheese roast 

1 slice 

200 






*Brown nut sauce 

2 T. 

no 

Cream of mushroom 



For HEAVY 


Mashed yellow 



soup 

X cup 

150 

BREAKFAST, add 


turnips 

2 h. T. 

50 

*Cornmeal crisps 

3 

30 



*Potato bread 

1 slice 

75 

Roast guinea hen 

1 slice 

200 

Cream (thick) for 


*Apricot butter 

1 T. 

40 

Bread sauce 

1 T. 

50 

coffee 

1 T. 

*Tomato and cel- 


Riced potatoes 

2 h. T. 

75 

Fried eggs 

1 

ery salad 

av. h. 

200 

Stuffed tomatoes 

1 

100 

*Corn muffins 

1 

*Boston brown 



Celery 

3 small 


Plum jam 

1 T. 

bread and nut- 



stalks 

10 


margarine 

sandwiches 

1 triangle 

100 

Ripe olives 
*Rice bread with 
raisins 

2 

1 slice 

30 

OR 


75 





OR 


775 

"“Peach pudding 

2 h. T. 

200 




— 

*Lemon sauce 

2 T. 

100 



*Baked salt fish 

2 h. T. 

145 

OR 


1020 

*Baked apples (karo) 
Samp 

1 large 

2 h. T. 




*Tomato sauce 

2 T. 

40 




Top milk 

X cup 

Stuffed potatoes 

1 medium 

100 

Molded fish 

av. h. 

200 

Sugar 

i t. 

Spinach 

2 h. T. 

40 

Egg sauce 

2 T. 

75 

Coffee 

1 cup 

*Potato bread 
*Fruit butter 

1 slice 

1 T. 

75 

65 

Boiled potatoes 
Sliced tomatoes 

1 medium 

1 

100 

40 

Hot milk 

Sugar 

X> cup 

I t. 

* Vegetable salad 

av. h. 

185 

with *French 


*Corn muffins 

I 

Bread and oleo- 


dressing 



*Fruit butter 

iT. 

margarine 

sandwiches 

1 triangle 

100 

(Wesson oil) 

*Rice bread with 
raisins 

iT. 

2 slices 

65 



150 








750 

Oleomargarine 
"Brown Betty 

x ball 

, t T 

75 

200 






2 n. 1. 






Top milk 

X cup 

100 








1005 




APPROX. 

CALORIES 


70 

40 

100 

25 

45 

100 


25 

o 

40 

25 

75 

75 


580 


70 

100 

130 

100 


400 


200 

60 

100 

25 

o 

40 

25 

130 

65 


645 


\ 







































HuQUSt 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

A omelet 

160 

Cream of tomato 



Raspberries 

K cup 

50 

Sauted potatoes 

2 h. T. 

75 

soup 

A cup 

150 

Cream (thin) 

% cup 

100 

Stuffed egg- 



^Boston brown bread 



Sugar (powdered) 

It. 

25 

plant 

2 h. T. 

50 

and butter sand- 



Rice (steamed) 

2 h. T. 

70 

*Corn muffins 

1 

130 

wiches 

1 triangle 

100 

Cream (thin) 

A cup 

100 

Butter or 



Lamb steaks 

av. h. 

200 

Sugar (powdered) 

I t. 


nutmargarine 

1 ball 

75 

Guava jelly 

x T. 

100 

or maple sugar 


25 

*01ive and pimen- 



Lyonnaise potatoes 

2 h. T. 

75 

Coffee 

I cup 

0 

to cheese salad 

av. h. 

250 

Cauliflower au 



Hot milk 

A cup 

40 

*Cornmeal crisps 

3 

30 

gratin 

2 h. T. 

80 

Sugar (loaf) 

i cube 

25 • 



— 

Celery 

3 small 


*Rice bread with 



OR 


770 


stalks 

10 

raisins 

1 slice 

75 




Ripe olives 

2 

30 

Butter or 



Sauted halibut 



*Rice bread with 



nutmargarine 

1 ball 

75 

steaks 

av. h. 

120 

raisins 

x slice 

75 




Boiled new pota- 



*Custard pie 





585 

toes 

1 medium 

100 

(Oatmeal crust) 

1 slice 

200 



— 

Stuffed eggplant 

2 h. T. 

50 



— 

For HEAVY 



Ripe olives 

2 

30 

OR 


1020 

BREAKFAST, add 



*Corn muffins 

1 

130 







Nutmargarine 

1 ball 

75 

Cream of tomato 



Cream (thick) for 



*Cheese and nut 



soup 

A cup 

150 

coffee 

1 T. 

70 

salad 

av. h. 

225 

*Cheese relish 

1 slice 

55 

Shirred eggs 

1 

100 

*Cornmeal crisps 

3 

30 

Loin chops of lamb 

1 

200 

*Baking powder bis- 






Mint jelly 

1 T. 

100 

cuits (wheatless) 

1 

125 

OP 


760 

Hashed creamed 



*Orange marmalade 

1 T. 

100 

VJ\ 


— 

potatoes 

2 h. T. 

100 







Brussels sprouts 

2 h. T. 

30 

OT? 


395 

Sauted flounder 

av. h. 

200 

Hearts of lettuce 






Scalloped pota- 



with *French 

x small 





toes 

av. h. 

100 

dressing 

serving 

100 

Oranges 

1 

100 

String beans 

2 h. T. 

40 

*Rice bread with 



Hominy 

2 h. T. 

60 

*Corn muffins 

1 

130 

raisins or rolls 

1 slice 

75 

Top milk 

cup 

100 

Oleomargarine 

1 ball 

75 

*Cocoanut pie 

1 slice 

200 

Sugar 

1 t. 

25 

Dates stuffed 






Coffee 

1 cup 

0 

with cream 





1010 

Hot milk 

A cup 

40 

cheese 

3 

150 

OR 



Sugar 

I t. 

25 

on lettuce with 

A head 

10 




*Baking powder bis- 



*French dress- 






cuits (wheatless) 

I 

125 

ing 

1 T. 

65 

Cream of cauli- 



Honey 

i T. 

100 




flower soup 

A cu p 

150 



-- 



770 

Stewed shin of beef 

av. h. 

175 



575 




Stewed carrots with 

2 h. T. 

15 



« 




*white sauce 

2 T. 

50 







Hearts of lettuce 









with*French dress- 

1 small 








ing (Wesson oil) 

serving 

100 







*Rice bread with 









raisins 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Cottage pudding 

av. h. 

200 







*Lemon sauce 

2 T. 

100 









1015 



































Hugust 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Fried scallops 
*Tartare sauce 
Riced potatoes 
Spinach 
Ripe olives 
*Rice bread with 
raisins 
Butter or 
nutmargarine 
*Coffee jelly 
*Soft custard 
sauce 

*Honey cake with 
butter scotch 
filling 


OR 


*Curried bananas 
with brown 
rice chutney 
Stewed celery 
*White sauce 
Ripe olives 
*Baking powder 
biscuits (wheat¬ 
less) 

Nutmargarine 
Peaches 
Cream (thin) 
Sugar (powdered) 
*Pecan cakes 


OR 


Codfish cakes 
*Tomato sauce 
*Baking powder 
biscuits (wheat¬ 
less) 

Oleomargarine 
Stewed peaches 
Top milk 
*Gingerbread 
(cornmeal) 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

2 h. T. 

150 

Grapefruit with 

X large 

i T. 

100 

maraschino 

1 T. 

2 h. T. 

75 

Roast squabs 

1 

2 h. T. 

40 

Hominy stuffing 

1 h. T. 

2 

30 

Currant jelly 

1 T. 



Hashed creamed 


i slice 

75 

potatoes 

2 h. T. 



String beans 

2 h. T. 

i ball 

75 

Celery 

3 small 

X cup 

40 


stalks 



*Rice bread with 


3 T. 

60 

raisins or rolls 

1 slice 



*Peach shortcake 

1 slice 

i slice 

130 




775 

OR 




Grapefruit (karo) 

X large 

av. h. 

170 

Fricassee of chick- 




en 

av. h. 

i T. 

10 

Mashed potatoes 

2 h. T. 

2 h. T. 

15 

Corn a la southern 

2 h. T. 

2 T. 

50 

Sliced tomatoes 


2 

30 

with Russian 




dressing 

av. h. 



*Rice bread with 


I 

125 

raisins or rolls 

1 slice 

I ball 

75 

*Bavarian cream 

2 h. T. 

2 

70 

Stewed peaches 

X cu p 

X cup 

100 

* Almond cakes 

I 

11. 

25 



I 

105 





OR 



775 





Haricot of mutton 

av. h. 



Beets 

2 h. T. 

2 

200 

Scalloped onions 

2 h. T. 

2 T. 

40 

*Rice bread with 




raisins 

2 slices 



Oleomargarine 

1 ball 

I 

125 

*Hominy (left over) 


i ball 

75 

molded with 


av. h. 

100 

chopped figs 

av. h. 

X cup 

100 

Top milk 

X cup 

i slice 

150 




790 




APPROX. 

CALORIE. 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

125 

Pineapple 

1 slice 

100 

20 

Sago 

2 h. T. 

60 

300 

Cream (thin) 

X cup 

xoo 

30 

Sugar (powdered) 



100 

or maple sugar 

1 t. 

25 


Coffee 

1 cup 

0 

100 

Hot milk 

X cup 

40 

40 

Sugar (loaf) 

i cube 

25 


*Rice bread with 



10 

raisins 

1 slice 

75 


Butter or 



75 

nutmargarine 

1 ball 

75 

200 







500 

1000 




140 

For HEAVY 




BREAKFAST, add 



200 




100 

Cream (thick) for 



125 

coffee 

1 T. 

70 


Sauted flounder 

av. h. 

200 


Milk toast 

1 slice 


150 


X cup 




milk 

115 

75 




135 

OR 


385 

50 




35 




1010 

Stewed prunes 

4 with 2 




T. juice 

200 


Oatmeal 

2 h. T. 

50 


Top milk 

X cup 

100 

325 

Sugar 

I t. 

25 

50 

Coffee 

I cup 

0 

150 

Hot milk 

X cup 

40 


Sugar 

I t. 

25 

150 

*Rice bread 

x slice 

75 

75 

Apple sauce 

2 T. 

100 




615 

155 




100 




1005 






















































Hucjust 28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY - 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of asparagus 



Huckleberries 

>4 cup 

50 

with peas 

2 h. T. 

75 

soup 

Y cup 

150 

Cream (thin) 

Y cup 

100 

Potato au gratin 

2 h. T. 

100 

*Cheese relish 

i slice 

55 

Sugar (powdered) 

1 1 . 

25 

*Rice bread with 



Pompano sauted 

av. h. 

200 

Cornflakes 

3 h. T. 

45 

raisins 

i slice 

75 

Boiled new pota- 



Cream (thin) 

X cup 

100 

* Apricot butter 

i T. 

40 

toes 

1 medium 

100 

Sugar (powdered) 



*Tomato and 



Sliced tomatoes 

1 

40 

or maple sugar 

1 t. 

25 

celery salad 

av. h. 

200 

*French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

*Cornmeal cheese 



*Yeast corn bread 

1 slice 

75 

Hot milk 

K cup 

40 

sticks 

2 

100 

or rolls 



Sugar (loaf) 

i cube 

25 



— 

Coffee mousse 

2 h. T. 

190 

*Yeast corn bread 

1 slice 

75 



790 

* Chocolate fruit 



Butter or 



OR 



cake 

1 slice 

175 

nutmargarine 

1 ball 

75 






1050 



560 

Scrambled eggs 

2 h. T. 

200 

OR 





— 

with creamed 









carrots 

2 h. T. 

65 




For HEAVY 



Scalloped potatoes 

2 h. T. 

100 

Cream of asparagus 



BREAKFAST, add 



Beets 

2 h. T. 

50 

soup 

Y cup 

150 




*Yeast com bread 

i slice 

75 

*Cheese relish 

i slice 

55 

Cream (thick) for 



*Fruit butter 

i T. 

65 

Boiled salmon 

av. h. 

100 

coffee 

1 T. 

70 

*Tomato jelly 



*White sauce 

2 T. 

50 

Poached eggs 

1 

75 

salad 

av. h. 

130 

Boiled potatoes 

1 medium 

100 

on toast 

1 slice 

75 

*Commeal cheese 



Nutmargarine 

1 ball 

75 

*Oatmeal muffins 

1 

130 

sticks 

2 

100 

String beans 

2 h. T. 

40 

Plum jam 

1 T. 

100 



— 

Sliced cucumbers 

av. h. 

15 



— 



785 

*French dressing 

1 T. 

65 



450 

OR 



*Yeast com bread 

1 slice 

75 

OR 


— 




or rolls 









Pineapple sherbet 

2 h. T. 

200 




*Green corn, to- 



*Pecan cakes 

1 

105 

Bananas 

1 

100 

matoes, and 






Rice (steamed) 

2 h. T. 

70 

cheese 

av. h. 

215 



1030 

Top milk 

>4 cup 

100 

Steamed brown 



OR 



Sugar 

x t. 

25 

rice 

i /4 T. 

50 




Coffee 

1 cup 

0 

Cabbage au grat- 





• 

Hot milk 

Y cup 

40 

in 

2 h. T. 

90 

Sauted butterfish 

av. h. 

200 

Sugar 

I t. 

25 

*Yeast corn bread 

i slice 

75 

Hashed creamed 



*Oatmeal muffins 

I 

130 

*Prune butter 

i T. 

45 

potatoes 

2 h. T. 

100 

* Orange marmalade 

I T. 

100 

*Potato and celery 



Scalloped onions 

2 h. T. 

150 



— 

salad 

av. h. 

215 

Celery 

3 small 




590 

Bread and oleo- 




stalks 

10 



— 

margarine 



Ripe olives 

2 

30 




sandwiches 

i triangle 

100 

*Yeast corn bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






790 

Creamy rice pud- 









ding 

2 h. T. 

200 







Top milk 

Y cup 

100 









1015 






























Hugust 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

*Consomme (meat- 






Lettuce with 

av. h. 

10 

less) 

1 cup 

50 




*French dressing 

i T. 

65 

Toast 

i slice 

75 

Peaches or 

2 

70 

*Yeast corn bread 

i slice 

75 

Roast saddle of 



strawberries 

4 h. T, 

40 

Butter or 



mutton 

x slice 

200 

Cream (thin) 

A cup 

100 

nutmargarine 

i ball 

75 

Mint sauce 

1 T. 

5 

Sugar (powdered) 

1 t. 

25 

*Tapioca custard 

2 h. T. 

200 

Roast potatoes 

1 medium 

100 

Minute tapioca 

2 h. T. 

60 

*Lemon sauce 

2 T. 

100 

Corn 

2 h. T. 

75 

Cream (thin) 

A cup 

100 

*Nut molasses 



Lima beans 

2 h. T. 

100 

Sugar (powdered) 



bars 

i 

40 

*Yeast corn bread 

1 slice 

75 

or maple sugar 

1 t. 

25 




or rolls 



Coffee 

1 cup 

0 



765 

*Chocolate souffle 

2 h. T. 

200 

Hot milk 

cup 

40 

OR 



*Cocoanut spice cake 

1 slice 

160 

Sugar (loaf) 

i cube 

25 







*Yeast corn bread 

1 slice 

75 






1040 

Butter or 



Scalloped salmon 

2 h. T. 

200 

OR 



nutmargarine 

1 ball 

75 

Grapefruit salad 

av. h. 

135 






“ 

*Yeast corn bread 

i slice 

75 






595 

Nutmargarine 

i ball 

75 

*Consomme (meat- 





_ 

*Brown Betty 

2 h. T. 

200 

less) 

1 cup 

50 

For HEAVY 



*Lemon sauce 

2 T. 

100 

Toast 

1 slice 

75 

BREAKFAST, add 





— 

Roast shoulder of 








785 

mutton 

av. h. 

200 

Cream (thick) for 



OR 



Mint sauce 

1 T. 

5 

coffee 

1 T. 

70 




Currant jelly 

1 T. 

100 

Soft cooked eggs 

1 

75 




French fried po- 



*Com bread 

1 slice 

130 

* Curried bananas 



tatoes 

2 h. T. 

75 

*Orange marmalade 

iT. 

100 

with brown rice 

av. h. 

170 

Squash 

2 h. T. 

25 



— 

Mashed potatoes 

2 h. T. 

100 

Lima beans 

2 h. T. 

100 



375 

Hearts of lettuce 



*Yeast corn bread 



OR 


— 

with *French 



or rolls 

1 slice 

75 




dressing 

i small 


*Crab and tomato 






(Wesson oil) 

serving 

xoo 

salad 

av. h. 

215 

*Baked apples (karo) 

1 large 

200 

*Yeast corn bread 

i slice 

75 

Bread and nutmar- 



Hominy 

2 h. T. 

60 

Oleomargarine 

i ball 

75 

garine sandwiches 

1 triangle 

100 

Top milk 

A. cup 

100 

*Stewed dried 






Sugar 

1 t. 

25 

peaches with 





1020 

Coffee 

1 cup 

0 

raisins 

av. h. 

145 

OR 



Hot milk 

cup 

40 

Top milk 

A cup 

100 




Sugar 

I t. 

25 



— 




*French toast 

i slice 

150 



765 

Sirloin steak 

av. h. 

200 

Corn sirup 

1 T. 

55 




Sauted potatoes 

2 h. T. 

75 



-* 




Stuffed tomatoes 

1 

100 



655 




Corn pudding 

2 h. T. 

100 



-- 




Celery 

3 small 









stalks 

10 







*Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Peach brown Betty 

2 h. T. 

200 







Top milk 

yi cu p 

100 









1010 






- 

1 


































Hugust 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Lobster a la New- 

2 h. T. 

130 

Cream of corn soup 

$4 cup 

150 

Oranges or 

1 large 

100 

burg on 



*Cornmeal crisps 

3 

30 

Cantaloupe 

X melon 

50 

toast 

i slice 

75 

Roast duck 

1 slice 

200 

Puffed rice 

3 h. T. 

30 

Celery 

3 small 


* Mashed potato 



Cream (thin) 

X cup 

100 


stalks 

10 

stuffing 

1 h. T. 

50 

Sugar (powdered) 

1 t. 

25 

Ripe olives 

2 

30, 

Apple sauce 

2 T. 

100 

or maple sugar 



*Yeast corn bread 

i slice 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

Butter or 



Squash 

2 h. T. 

25 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

*Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Apple and nut 



or rolls 



*Yeast corn bread 

1 slice 

75 

salad 

av. h. 

260 

*Peach ice cream 

2 h. T. 

200 

Butter or 



Bread and butter 

i triangle 


*War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

sandwiches 

100 









— 



1020 



470 



755 

OR 


— 

For HEAVY 


— 

OR 






BREAKFAST, add 






Cream of corn soup 

X cup 

150 

Cream (thick) for 



Eggs a la golden- 



*Cornmeal crisps 

3 

30 

coffee 

1 T. 

70 

rod 

av. h. 

300 

Roast duck 

1 slice 

200 

Finnan haddock 

av. h. 

160 

Lima beans 

2 h. T. 

100 

*Mashed potato 



*Buckwheat gems 

1 

130 

Corn 

2 h. T. 

75 

stuffing 

1 h. T. 

50 

Honey 

1 T. 

100 

Celery 

3 small 


Apple sauce 

2 T. 

100 



— 


stalks 

10 

Peas 

2 h. T. 

75 



460 

*Yeast corn bread 

i slice 

75 

Spinach 

2 h. T. 

40 

OR 


— 

*Prune butter 

i T. 

45 

*Yeast com bread 

1 slice 

75 




Fruit souffle 

yi cup 

125 

or rolls 






*Oatmeal maca- 



*Chocolate ice 



Oranges 

1 

100 

roons 

i 

65 

cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 




*Honey cake— 



Top milk 

X cup 

100 



795 

Maple filling 

1 slice 

130 

Sugar 

11. 

25 

OR 






Coffee 

1 cup 

0 






1050 

Hot milk 

X cup 

40 




OR 



Sugar 

I t. 

25 

*Meat turnovers 

i 

200 




^Buckwheat gems 

I 

130 

(left over) with 






* Apricot butter 

i T. 

40 

* Oatmeal crust 



Oranges 

1 

100 



— 

Hashed creamed 



Roast chicken 

1 slice 

200 



540 

potatoes 

2 h. T. 

100 

*Rice stuffing 

1 h. T. 

35 



— 

Mashed yellow 



Spinach 

2 h. T. 

40 




turnips 

2 h. T. 

50 

*Yeast com bread 

2 slices 

150 




Cold slaw 

2 h. T. 

70 

Oleomargarine 

1 ball 

75 




*Yeast com bread 

i slice 

75 

Blanc mange 

2 h. T. 

200 




* Apricot butter 

i T. 

40 

Top milk 

X cup 

100 




Caramel junket 

Vi cup 

100 

*Chocolate cake 

1 slice 

120 




* Chocolate cake 

i slice 

120 









— 



1020 






755 








































Huoust 31 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


Ibousebolb expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 




September 







Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 


Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 

Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 


Candles 

Capers 

Catsup 

Caviar 

Cereals 

Com flakes 
Commeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


(Srocerp Xist 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 


Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Karo (white) 
Karo (dark) 
Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 
Oleomargarine 
Olives 
Green 
Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Simp 
Com 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


flDarfeet Xist 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 

Crabs Kingfish 

Flounder Lobsters 

Green turtle Mackerel 

Haddock Spanish 

Halibut Snapping 

Oysters 

Perch 

Pompano 

Red snapper 
Salmon 

Scallops 

Scrod 

Sea bass 

Sea trout 

Shad 

Shad roe 

Shrimps 

Smelts 

Terrapin 

Trout 

■ Turbot 

Weakfish 
Whitefish 
Whitebait 
Whiting 



BEEF 




Chopped beef 
Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 
Round steak 
Shin of beef 
Ox tail 

- 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 




Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 
Snipe 


Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of Iamb 


Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 




Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 


Sausage meat 
Smoked ham 



POULTRY 




Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 

Pigeon 

Squab 

Turkey 



*VEAL 




Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 


Veal stew 



VEGETABLES 




Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

i 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 




Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 


Plum 

Raspberries 
Strawberries 
Water melon 

*Pork and veal are not included in the menus as the United States Food Administration wish to limit the 
are plentiful later they may be substituted for other meats in the menus. 

use of these meats. If they 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Salmi of duck 

av. h. 

200 

Chicken gumbo soup 

1 cup 

100 




Lattice potatoes 

2 h. T. 

75 

"Cheese relish 

i slice 

55 

Blackberries 

A cup 

100 

String beans 

2 h. T. 

40 

Tenderloin steak 

av. h. 

200 

Cream (thin) 

X cup 

100 

Celery 

3 small 


*Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 

I t. 

25 


stalks 

10 

Stuffed potatoes 

1 medium 

100 

Hominy 

2 h. T. 

60 

*Buckwheat gems 

i 

130 

Sauted egg plant 

1 slice 

30 

Cream (thin) 

X cup 

100 

Butter or 



Sliced tomatoes 

i medium 

40 

Sugar (powdered) 



nutmargarine 

i ball 

75 

*French dressing 

1 T. 

65 

or maple sugar 

I t. 

25 

*Pear and nut 



*Yeast corn bread 



Coffee 

I cup 

0 

salad 

av. h. 

170 

or rolls 

1 slice 

75 

Hot milk 

A cup 

40 

Bread and butter 



*Apple and sago pud- 



Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

100 

ding 

2 h. T. 

150 

*Yeast corn bread 

1 slice 

75 



- — 

Cream (thick) 

2 T. 

140 

Butter or 





800 




nutmargarine 

1 ball 

75 

OR 


— 



1055 



— 




OR 





625 

Salmi of duck 

av. h. 

200 







Sauted potatoes 

2 h. T. 

75 




For HEAVY 



Brussels sprouts 

2 h. T. 

30 

Chicken gumbo soup 

1 cup 

100 

BREAKFAST, add 



*Buckwheat gems 

i 

130 

*Cheese relish 

1 slice 

55 




* Apricot butter 

i T. 

40 

Sirloin steak 

av. h. 

200 

Cream (thick) for 



*Salad Interlachen 

av. h. 

185 

*Bordelaise sauce 

1 T. 

100 

coffee 

1 T. 

70 

*Boston brown 



Sauted bananas 

1 

150 

Scrambled eggs 

2 h. T. 

200 

bread and nut- 



Beets 

2 h. T. 

50 

"Baking powder 



margarine 



*Yeast corn bread 

1 slice 

75 

biscuits (wheat- 



sandwiches 

x triangle 

xoo 

or rolls 



less) 

1 

125 



— 

*Peach pudding 

2 h. T. 

200 

Pineapple marma- 





760 

*Lemon sauce 

2 T. 

100 

lade 

i T. 

100 

OR 


— 






— 






1030 



495 

Creamed chicken 

av. h. 

150 

OR 



OR 



(left over) 









with brown rice 

i^T. 

50 







Brussels sprouts 

2 h. T. 

30 




Bananas 

1 

100 

Corn a la south- 



Grapefruit 

A large 

125 

Oatmeal 

2 h. T. 

50 

ern 

2 h. T. 

125 

Irish stew with 

av. h. 

250 

Top milk 

Va cup 

100 

^Buckwheat gems 

i 

130 

*Cornmeal dump- 



Sugar 

I t. 

25 

*Fruit butter 

i T. 

65 

lings 

1 

140 

Coffee 

I cup 

0 

Sliced bananas 

i 

100 

*Yeast corn bread 

2 slices 

150 

Hot milk 

Va cup 

40 

Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 

Sugar 

I t. 

25 



— 

* Orange jelly 

yi cup 

100 

"Baking powder 





750 

*Cream sauce 

1 T. 

100 

biscuits (wheat- 






*Soft molasses 



less) 

I 

125 




cookies 

2 

80 

*Fruit butter 

i T. 

65 






1020 



530 


































September l 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 



Vegetables 


Fruit 


Miscellaneous 



TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

Sauted brook 



Compote of fruit 

1 slice 




trout 

av. h. 

200 

(pineapple and 

pineapple 

50 

Peaches or 

2 

Boiled new pota- 



peaches) 

1 peach 

35 

strawberries 

4 b. T. 

toes 

1 medium 

100 

Sugar 

1 t. 

25 

Cream (thin) 

Y\ cup 

Ripe olives 

2 

30 

Roast Philadelphia 



Sugar (powdered) 

1 t. 

*Baking powder 



chicken 

1 slice 

200 

Quaker oats 

3 h- T. 

biscuits (wheat- 



*Boiled rice stuffing 

1 h. T. 

45 

Cream (thin) 

X cup 

less) 

1 

125 

Potato croquettes 

1 

100 

Sugar (powdered) 


Butter or 



Lima beans 

2 h. T. 

100 

or maple sugar 

11. 

nutmargarine 

1 ball 

75 

Chicory salad 

av. h. 

10 

Coffee 

1 cup 

Peaches, sliced 

2 

70 

*French dressing 

1 T. 

65 

Hot milk 

y cup 

Cream (thin) 

Y> cup 

100 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

Sugar 

1 t. 

25 

or rolls 



*Hominy bread 

1 slice 

*Almond cakes 

1 

35 

Bavarian cream 

2 h. T. 

135 

Butter or 





*Custard sauce 

3 T. 

60 

nutmargarine 

1 ball 

OR 


760 

*Chocolate cake 

1 slice 

120 



Sauted halibut 



OR 


IOXO 



steaks 

av. h. 

120 




For HEAVY 


Riced potatoes 

2 h. T. 

75 

Compote of fruit 

i slice 


BREAKFAST, add 


Asparagus 

5 stalks 

50 

(pineapple and 

pineapple 

50 



*Baking powder 



peaches) 

1 peach 

35 

Cream (thick) for 


biscuits (wheat- 



Karo 

1 T. 

30 

coffee 

1 T. 

less) 

1 

125 

Boiled fowl 

av. h. 

200 

Omelet (3 eggs) 

Yt omelet 

Nutmargarine 

1 ball 

75 

Celery sauce 

2 T. 

50 

*Corn bread 

1 slice 

Cocoanut pud- 



Scalloped potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

ding 

2 h. T. 

210 

Creamed corn 

2 h. T. 

85 



Cream sauce 

1 T. 

100 

Lettuce with 

1 small 






— 

*French dressing 

serving 

100 

OR 


OR 


755 

*Hominy bread 

1 slice 

75 





— 

or rolls 





Scrambled eggs 

2h.T. 

200 

* Coffee jelly 

X cup 

40 

Stewed dried apri- 


with creamed 



Cream (thin) 

x> cup 

100 

cots 

Yt cup 

carrots 

2 h. T. 

65 

*Cocoanut spice cake 

i slice 

160 

Samp 

2 h. T. 

Lyonnaise pota- 






Top milk 

X cup 

toes 

2 h. T. 

75 

OR 



Sugar 

1 t. 

String beans 

2 h. T. 

40 




Coffee 

1 cup 

*Baking powder 



Boiled halibut 

av. h. 

150 

Hot milk 

X CU P 

biscuits (wheat- 



Caper sauce 

2 h. T. 

75 

Sugar 

I t. 

less) 

1 

125 

Riced potatoes 

2 h. T. 

75 

*Corn bread 

1 slice 

*Prune butter 

1 T. 

45 

Scalloped onions 

2 h. T. 

150 

*Prune butter 

1 T. 

*Oatmeal (left 



Sliced tomatoes 

1 

40 



over) molded 



with *French 





with raisins 

av. h. 

130 

dressing (Wes- 





Top milk 

cup 

100 

son oil) 

1 T. 

65 





— 

*Yeast com bread 

2 slices 

150 





780 

Oleomargarine 

1 ball 

75 



• 


— 

*Baked honey cus- 








tard 

yt cup 

150 






*Soft molasses 








cookies 

2 

80 








1010 




APPROX. 

CALORIES 


70 

40 

100 

25 

45 

xoo 


25 

o 

40 

25 

75 

75 

580 


70 

160 

130 

100 

460 


200 

60 

100 

25 

o 

40 

25 

130 

45 

625 
























September 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Minced chicken 

av. h. 

150 

Clam broth 

1 cup 

125 

Raspberries 

yi cup 

50 

on toast 

i slice 

75 

*Boston brown bread 



Cream (thin) 

A cup 

100 

Spinach 

2 h. T. 

40 

and butter 

1 slice 

100 

Sugar (powdered) 

I t. 

25 

Celery 

3 small 


Boiled leg of lamb 

i slice 

200 

Rice (steamed) 

2 h. T. 

70 


stalks 

10 

Caper sauce 

2 T. 

75 

Cream (thin) 

X cup 

xoo 

*Com bread 

i slice 

130 

Scalloped potatoes 

2 h. T. 

100 

Sugar (powdered) 



Butter or 



Radishes 

3 

10 

or maple sugar 

I t. 

25 

nutmargarine 

i ball 

75 

Carrots 

2 h. T. 

15 

Coffee 

I cup 

0 

*Macedoine salad 

av. h. 

185 

*White sauce 

2 T. 

50 

Hot milk 

A cup 

40 

Bread and butter 



Corn on the cob 

1 ear 

50 

Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

100 

Butter or 



*Hominy bread 

1 slice 

75 



— 

nutmargarine 

1 ball 

75 

Butter or 





765 

*Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

OR 



or rolls 





-- 




*Chocolate pudding 

2 h. T. 

150 



585 




*Molasses nut bars 

1 

40 




Creamed chicken 

av.h. 

150 







on toast 

i slice 

75 



1065 

For HEAVY 



Lattice potatoes 

2 h.T. 

75 

OR 



BREAKFAST, add 



Squash 

2 h. T. 

25 







*Corn bread 

i slice 

130 




Cream (thick) for 



*Orange honey 

i T. 

55 

Clam broth 

1 cup 

125 

coffee 

1 T. 

70 

*Fruit salad 

av. h. 

150 

*Boston brown bread 



Broiled Spanish 



Bread and 



and nutmargarine 

1 slice 

100 

mackerel 

av. h. 

200 

nutmargarine 

i triangle 

100 

*Haricot of mutton 

av. h. 

325 

*Rice muffins 

X 

130 



— 

Stuffed potatoes 

1 medium 

xoo 

Honey 

1 T. 

100 



760 

Tomatoes sauted in 





— 

OR 


.— 

cornmeal and egg 

2 slices 

70 



5 00 




*White sauce 

2 T. 

50 

OR 


— 




*Hominy bread 

1 slice 

75 




Scalloped fish 

av. h. 

160 

or rolls 






(left over) 



*Peach shortcake 

1 slice 

200 

*Baked apples 



Boiled potatoes 

i medium 

100 



— 

(karo) 

1 large 

200 

*Corn bread 

i slice 

130 



1045 

Hominy 

2 h. T. 

60 

Oleomargarine 

i ball 

75 

OR 



Top milk 

A cup 

100 

*Tomato and cel- 






Sugar 

1 t. 

25 

ery salad 

av. h. 

200 




Coffee 

1 cup 

0 

*Cottage cheese 



Boiled fowl 

av. h. 

200 

Hot milk 

A cup 

40 

sandwiches 

i triangle 

xoo 

Celery sauce 

2 T. 

50 

Sugar 

I t. 

25 



— 

Mashed potatoes 

2 h. T. 

100 

*Rice muffins 

I 

130 



765 

Spinach 

2 h. T. 

40 

Honey 

i T. 

xoo 




Com pudding 

2 h. T. 

100 



— 




Hearts of lettuce 





680 




with *French 





— 




dressing (Wes- 

1 small 








son oil) 

serving 

100 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Peach pie 









*(oatmeal crust) 

1 slice 

200 









1015 






• 



























September 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 



Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
« DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

yi omelet 

160 

Cream of mushroom 






with cauliflower 

2 h. T. 

50 

soup 

cup 

150 

Pineapple 

i slice 

100 

Hashed browned 



*Cornmeal crisps 

3 

30 

Sago 

2 h. T. 

60 

potatoes 

2 h. T. 

75 

Filet of beef 

1 slice 

200 

Cream (thin) 

X cup 

100 

Succotash 

2 h. T. 

100 

*Horseradish sauce 

1 T. 

45 

Sugar (powdered) 



Ripe olives 

2 

30 

Riced potatoes 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

*Rice muffins 

1 

130 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

Butter or 



Sauted apples 

2 slices 

50 

Hot milk 

y cup 

40 

nutmargarine 

1 ball 

75 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Junket 

y* cup 

100 

or rolls 



*Hominy bread 

1 slice 

75 

*Commeal hermits 

1 

50 

*Pear and cheese 



Butter or 






salad 

av. h. 

230 

nutmargarine 

1 ball 

75 



770 

*Boston brown bread 






OR 



and butter sand- 





— 




wiches 

1 triangle 

100 



500 

*Bean loaf 

1 slice 

250 



1030 




*Tomato sauce 

2 T. 

40 

OR 



For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







*Hominy bread 

1 slice 

75 

Cream of potato 



Cream (thick) for 



* Apricot butter 

1 T. 

40 

soup 

y cup 

150 

coffee 

1 T. 

70 

*Chocolate blanc 



*Cornmeal crisps 

3 

30 

Fried eggs 

1 

100 

mange 

2 h. T. 

200 

Beef a la mode 

av. h. 

200 

Milk toast 

1 slice 


*Custard sauce 

3 T. 

60 

Fried potato balls 

5 balls 

100 


y cup 


*Soft honey cake 

1 slice 

115 

Cabbage 

2 h. T. 

50 


milk 

115 



— 

Beets 

2 h. T. 

25 



— 



790 

*White sauce 

2 T. 

50 

OR 


285 

OR 



*Hominy bread 

1 slice 

75 



— 




or rolls 









*Pineapple salad 

av. h. 

150 

Oranges 

1 

100 

Scalloped chicken 

2 h. T. 

250 - 

Cream cheese 

av. h. 

100 

Oatmeal 

2 h. T. 

50 

Beets with 

2 h. T. 

25 

Bread and nutmar- 



Top milk 

y cup 

100 

*white sauce 

2 T. 

50 

garine sand- 



Sugar 

11. 

25 

*Rice muffins 

1 

130 

wiches 

1 triangle 

100 

Coffee 

1 cup 

0 

*Orange honey 

1 T. 

55 




Hot milk 

y cup 

40 

*Hominy(lef t over) 





1030 

Sugar 

11. 

25 

molded with 



OR 



*Hominy bread 

1 slice 

75 

apricots 

av. h. 

150 




Honey 

1 T. 

100 

Top milk 

Ya, cup 

xoo 






— 



— 

Cream of chicken 





5 i 5 



760 

soup with rice 

1 cup 

200 



— 



— 

Beefsteak pie 

av. h. 

200 







* (oatmeal crust) 









Creamed onions 

2 h. T. 

75 


• 





Peas 

2 h. T. 

75 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Egg and potato 









salad 

av. h. 

245 









1020 

























September 4 


Meats Milk 

Cream 

Butter 

Eggs 

, Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 


APPROX. 

CALORIES 


Deviled crabs 
Hashed creamed 
potatoes 
Stuffed tomatoes 
*Hominy bread 
Butter or 
nutmargarine 
♦Beet and egg 
salad 
♦Cornmeal cheese 
sticks 


OR 


♦Cheese omelet 
Riced potatoes 
String beans 
♦Barley bread 
Nutmargarine 
Cauliflower 
♦Hollandaise sauce 
Bread and 
nutmargarine 
sandwiches 


OR 


♦Green pea loaf 
♦Cheese sauce 
Riced potatoes 
Steamed cabbage 
♦Barley bread 
♦Apricot butter 
♦Apple and nut 
salad 

♦Cottage cheese 
sandwiches 


av. h. 

2 h. T. 

i 

i slice 

1 ball 
av. h. 

2 


14, omelet 
2 h. T. 

2 h. T. 
i slice 

1 ball 

2 h. T. 

T. 


i triangle 


1 slice 

2 T. 

2 h. T. 

2 h. T. 
i slice 
i T. 

av. h. 

i triangle 


150 

100 

100 

75 

75 

200 

100 

800 


250 

75 

40 

75 

75 

15 

130 


100 

760 


ii5 

80 

75 

50 

75 

40 

260 

100 

795 


Watermelon 
Boiled salmon 
♦Egg sauce 
Mashed potatoes 
Corn pudding 
Peas 

Sliced tomatoes 
♦French dressing 
Barley bread 
or rolls 

Pineapple sherbet 
♦Chocolate maple 
cake 


OR 


Cantaloupe 
Broiled mackerel 
Mashed potatoes 
Scalloped onions 
Sliced tomatoes 
with *mayonnaise 
Ripe olives 
♦Barley bread 
or rolls 

♦Prune and sago 
pudding 
♦Lemon sauce 


OR 


Baked gray fish 
Boiled potatoes 
Spinach 
♦Barley bread 
Oleomargarine 
♦Apple surprise 
Top milk 
♦Spice cake 


6 balls 
av. h. 

2 T. 

2 h. T. 
2 h. T. 
2 h. T. 
1 

1 T. 

1 slice 

2 h. T. 
1 slice 


y 2 melon 
av. h. 

2 h. T. 

2 h. T. 

av. h. 

2 

1 slice 


2 h. T. 
2 T. 


av. h. 

1 medium 

2 h. T. 

2 slices 
1 ball 

x large 
A cup 
1 slice 


APPROX. 

CALORIES 


IO 

IOO 

75 

IOO 

IOO 

75 

40 

65 

75 

200 

160 

1000 


50 

200 

100 

150 

150 

30 

75 


150 

100 

1005 


200 

IOO 

40 

150 

75 

225 

IOO 

150 

1040 


BREAKFAST FOR NEXT 
DAY 


Huckleberries 
Cream (thin) 
Sugar (powdered) 
Corn flakes 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
'Barley bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Shirred eggs 
♦Southern spoon 
corn bread 

Butter or 

nutmargarine 


OR 


Stewed prunes 

Rice (steamed) 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

♦Barley bread 
♦Apricot butter 


y cup 
X cup 
I t. 

3h. T. 
A cup 

I t. 

I cup 
x cup 
i cube 
1 slice 

1 ball 


1 T. 

1 

2 h. T. 
1 ball 


4 with 2 
t. juice 
2 h. T. 

cup 
1 t. 

1 cup 
K cup 
I t. 

i slice 
1 T. 


APPROX. 

CALORIES 


50 

IOO 

25 

45 

IOO 

25 

o 

40 

25 

75 

75 

560 


100 

IOO 

IOO 

75 

345 


200 

70 

100 

25 

o 

40 

25 

75 

40 

575 






















September 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Molded salmon 

av. h. 

150 

Cucumber sauce 

1 T. 

75 

Potato au gratin 

2 h. T. 

100 

♦Barley bread 
Butter or 

1 slice 

75 

nutmargarine 
♦Compote of rice 

1 ball 

75 

and peaches 

2 h. T. 

135 

♦Spice cake 

1 slice 

150 

760 

OR 



Molded fish 

av. h. 

200 

♦White sauce 

2 T. 

50 

Spinach 

2 h. T. 

40 

♦Barley bread 

1 slice 

75 

♦Fruit butter 

1 T. 

65 

Raspberries 

1 cup 

90 

Cream (thin) 

A cup 

100 

Sugar (powdered) 
♦Molasses nut 

11. 

25 

drop cookies 

I 

ii 5 

760 

OR 

Sauted halibut 



steaks 

av. h. 

120 

Riced potatoes 

2 h. T. 

75 

Creamed corn 

2 h. T. 

85 

♦Barley bread 

1 slice 

75 

♦Fruit butter 

1 T. 

65 

Sliced peaches 

2 

70 

Sugar 

2 t. 

5 o 

Top milk 

X cup 

100 

♦Spice cake 

1 slice 

150 

790 


DINNER 


PORTION 


APPROX. BREAKFAST FOR NEXT 
CALORIES DAY 


Tomato soup (clear) 
*Commeal crisps 
Roast guinea hen 
Bread sauce 
Guava jelly 
Boiled potatoes 
Cabbage au gratin 
♦Barley bread 
or rolls 

*Egg and potato salad 
Bread and butter 
sandwiches 


OR 


Tomato soup (clear) 
*Commeal crisps 
Pigeon pot pie 
♦(oatmeal pastry) 
Lyonnaise potatoes 
Peas 

Stewed parsnips 
♦White sauce 
♦Barley bread 
or rolls 

♦Pineapple and 
peach salad 


OR 


1 cup 

100 

3 

30 

1 slice 

200 

1 T. 

50 

1 t. 

35 

1 medium 

xoo 

2 h. T. 

90 

1 slice 

75 

2 h. T. 

245 

1 triangle 

100 


1025 

1 cup 

100 

3 

30 

av. h. 

300 

2 h. T. 

75 

2 h. T. 

75 

2 h. T. 

35 

2 T. 

5 o 

1 slice 

75 

av. h. 

185 

1 triangle 

100 


1025 


Peaches or 
strawberries 
Cream (thin) 

Sugar (powdered) 
Minute tapioca 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

♦Barley bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Codfish balls 
♦Commeal rolls 
♦Orange marmalade 


OR 


Bananas 
Hominy 
Top milk 
Sugar 
Coffee 
Hot milk 


♦Turkish pilaf with 
raw meat 
♦Brown nut sauce 
Baked potatoes 
Oleomargarine 
Cauliflower au 
gratin 

String beans 
♦Barley bread 
Oleomargarine 
♦Cheese and nut 
salad 


av. h. 

150 

2 T. 

no 

1 medium 

100 

1 ball 

75 

2 h. T. 

80 

2 h. T. 

40 

2 slices 

150 

1 ball 

75 

av. h. 

225 

1005 


Sugar 

Fried commeal 
mush 

Maple sirup 


PORTION 


4 h. T. 
A cup 

1 t. 

2 h. T. 
A, cup 

1 t. 

1 cup 
A cup 
i cube 
1 slice 

1 ball 


1 T. 

1 

1 

1 T. 


2 h. T. 
A cup 
1 t. 

1 cup 
A, cup 
11 . 

i slice 
1 T. 


APPROX. 

CALORIES 


70 

40 

100 

25 

60 

100 

25 

o 

40 

25 

75 

75 

595 


70 

100 

130 

100 

400 


100 

60 

100 

25 

o 

40 

25 

100 

65 

5i5 


































September 0 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Roast squabs 

i 

300 

Cream of cauli- 



Oranges or 

i large 

100 

*Hominy stuffing 

y* 

85 

flower soup 

cup 

150 

cantaloupe 

melon 

50 

Baked peaches 

i h. T. 

30 

Toast 

i slice 

75 

Puffed rice 

3 h. T. 

30 

Hearts of lettuce 

^head 

10 

Roast hind quarter 



Cream (thin) 

X cup 

100 

with *French 



of lamb 

1 slice 

200 

Sugar (powdered) 



dressing 

i T. 

65 

Mint sauce 

1 T. 

5 

or maple sugar 

I t. 

25 

*Barley bread 

i slice 

75 

Sweet potatoes 



Coffee 

I cup 

0 

Butter or 



southern style 

2 h. T. 

125 

Hot milk 

y cup 

40 

nut margarine 

i ball 

75 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

Spanish cream 

y cup 

50 

Ripe olives 

2 

30 

*Barley bread 

1 slice 

75 

Stewed fruit 

X cup 

50 

Celery 

3 small 


Butter or 



*Oatmeal maca- 




stalks 

10 

nutmargarine 

1 ball 

75 

roons 

I 

65 

*Barley bread 

1 slice 

75 



— 




or rolls 





570 



805 

Bombe glacee 

av. g. 

200 



— 

OR 


— 

*Honey cake, maple 









filling 

1 slice 

130 










For HEAVY 



Stuffed eggs 

I 

105 



1025 

BREAKFAST, add 



*Tomato sauce 

2 T. 

40 

OR 






Sauted potatoes 

2 h. T. 

75 




Cream (thick) for 



Cauliflower au 






coffee 

1 T. 

70 

gratin 

2 h. T. 

80 

Cream of cauli- 



Poached eggs 

1 

75 

Celery 

3 small 


flower soup 

K cup 

150 

on toast 

1 slice 

75 


stalks 

10 

Toast 

x slice 

75 

^Quaker muffins 

1 

130 

*Barley bread 

i slice 

75 

Roast leg of mut- 



Honey 

1 T. 

100 

Nutmargarine 

i ball 

75 

ton 

1 slice 

200 



— 

Chocolate custard 

2 h. T. 

200 

Mint sauce 

1 T. 

5 



450 

*Pecan cakes 

i 

105 

Roast potatoes 

1 medium 

100 

OR 


— 




Squash 

2 h. T. 

25 






765 

Ripe olives 

2 

30 




OR 


-— - 

*Barley bread 

1 slice 

75 

*Baked apples 






or rolls 



(karo) 

x large 

200 




*Peach ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

*Yellow soy bean 



*War cake 

1 slice 

150 

Top milk 

cup 

100 

timbales 

i 

250 




Sugar 

1 t. 

25 

*Cheese sauce 

2 T. 

80 



1010 

Coffee 

1 cup 

0 

Spinach 

2 h. T. 

40 

OR 



Hot milk 

X cup 

40 

Ripe olives 

2 

30 




Sugar 

11. 

25 

*Barley bread 

i slice 

75 




* Quaker muffins 

I 

130 

*Fruit butter 

i T. 

65 

* Ragout of mutton 



* Orange marmalade 

I T. 

100 

*Dates stuffed 



with*hominy balls 

av. h. 

3 i 5 



— 

with nuts 

4 

140 

Scalloped potatoes 

2 h. T. 

100 



700 

on lettuce with 

y head 

10 

Stewed tomatoes 

2 T. 

50 



— 

*French dress- 



Celery 

3 small 





ing 

i T. 

65 


stalks 

10 







*Barley bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 






— 

Caramel custard 

y cup 

150 







*Cocoanut spice cake 

1 slice 

160 









1010 






























September 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold sliced lamb 

i slice 

150 

Cream of potato 



Blackberries 

K cup 

100 

Currant jelly 

i T. 

100 

soup 

X CUp 

150 

Cream (thin) 

X cup 

100 

Riced potatoes 

2 h. T. 

75 

*Cheese relish 

i slice 

55 

Sugar (powdered) 

I t. 

25 

Scalloped Jerusa- 



Sirloin steak 

av. h. 

200 

Hominy 

2 h. T. 

60 

lem artichokes 

2 h. T. 

85 

*Bearnaise sauce 

1 T. 

100 

Cream (thin) 

X cup 

100 

*Quaker muffins 

i 

130 

Sauted bananas 

X 

75 

Sugar (powdered) 



Butter or 



Creamed corn 

2 h. T. 

85 

or maple sugar 

11. 

25 

nutmargarine 

i ball 

75 

*Barley bread 

1 slice 

75 

Coffee 

I cup 

0 

*Tomato jelly 



or rolls 



Hot milk 

X cup 

40 

salad 

av. h. 

130 

Wine jelly 

X cup 

100 

Sugar (loaf) 

i cube 

25 

*Cornmeal crisps 

3 

30 

*Cocoanut spice 



*Barley bread 

1 slice 

75 



— 

cakes 

1 

160 

Butter or 





775 




nutmargarine 

1 ball 

75 

UK 


— 



1000 



— 




OR 





625 







For HEAVY 


— 

Cold sliced lamb 

i slice 

150 




BREAKFAST, add 



Hashed browned 



Cream of com soup 

X cup 

150 




potatoes 

2 h. T. 

75 

*Cheese relish 

i slice 

55 

Cream (thick) for 



Corn pudding 

2 h. T. 

100 

Sauted codfish 



coffee 

1 T. 

70 

*Quaker muffins 

i 

130 

steaks 

av. h. 

120 

Fried perch 

av. h. 

200 

*Prune butter 

i T. 

45 

*Brown nut sauce 

2 T. 

no 

* Potato flour and 



*Beet and egg 



Hashed creamed 



barley muffins 

1 

100 

salad 

av. h. 

200 

potatoes 

2 h. T. 

100 

Preserved cherries 

1 T. 

100 

*Cornmeal cheese 



Succotash 

2 h. T. 

100 




sticks 

2 

100 

Tomatoes with 





470 



— 

*French dressing 

av. h. 

ii 5 

OR 





800 

*Barley bread 

1 slice 

75 




OR 


— 

or rolls 



Oranges 

1 

100 




Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 




Cream (thin) 

; l 4 cup 

100 

Top milk 

X cup 

100 

*Cottage cheese 






Sugar 

1 t. 

25 

and nut loaf 

i slice 

190 



1050 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

OR 



Hot milk 

X cup 

40 

Jerusalem arti- 






Sugar 

11. 

25 

chokes with 

2 h. T. 

25 




*Barley bread 

i slice 

75 

*white sauce 

2 T. 

50 

*Baked salt fish 

av. h. 

i 45 

Honey 

1 T. 

100 

String beans 

2 h. T. 

40 

*White sauce 

2 T. 

50 



__ 

*Quaker muffins 

i 

130 

Mashed potatoes 

2 h. T. 

100 



515 

*Prune butter 

i T. 

45 

Scalloped onions 

2 h. T. 

150 




*Dried apricot 



Sliced tomatoes 

1 

40 




tapioca 

2 h. T. 

150 

with *French 






Top milk 

X cup 

100 

dressing (Wesson 

1 T. 

65 






— 

oil) 








770 

*Barley bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Commeal(left over) 









molded with 









dates 

av. h. 

170 







Top milk 

X cup 

100 









1045 









































September 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

Lobster k la 
Newburg on 

2 h. T. 

130 

*Consomme (meat¬ 
less) 

I cup 

Toast 

1 slice 

75 

*Commeal cheese 

Potato balls 

5 balls 

IOO 

sticks 

2 

Stewed celery 

2 h. T. 

15 

Fried chicken 


*White sauce 

2 T. 

50 

Baltimore 

av. h. 

Ripe olives 

2 

30 

Mashed potatoes 

2 h. T. 

*Buckwheat bread 

1 slice 

75 

Stuffed tomatoes 

1 

Butter or 
nutmargarine 

1 ball 

75 

Hearts of lettuce 
with *French 

1 small 

*Peach tapioca 

2 h. T. 

150 

dressing 

serving 

* Custard sauce 

3 T. 

60 

^Buckwheat bread 

1 slice 

OR 


760 

or rolls 

Chocolate mousse 
*Oatmeal wafers 

2 h. T. 

1 

Scrambled eggs 

2 h. T. 

200 

OR 


With Brussels 
sprouts 

Hashed creamed 
potatoes 

2 h. T. 

2 h. T. 

30 

IOO 

*Consomme (meat¬ 
less) 

1 cup 

*Buckwheat bread 

1 slice 

75 

*Commeal cheese 

*Prune butter 

1 T. 

45 

sticks 

2 

*Peach pudding 

2 h. T. 

200 

Boiled fowl 

av. h. 

*Lemon sauce 

2 T. 

IOO 

Celery sauce 

2 T. 

* 


— 

Riced potatoes 

2 h. T. 

OR 


750 

Lima beans 

Spinach 

2 h. T. 

2 h. T. 

*Nut and cheese 
roast 

1 slice 

245 

*Tomato salad with 
*Mayonnaise 
^Buckwheat bread 
or rolls 

av. h. 

1 slice 

*Tomato sauce 

2 T. 

40 

Spanish cream 

A cup 

String beans 

2 h. T. 

40 

Strawberry jam 

1 T. 

*Buckwheat bread 

1 slice 

75 

* Almond cakes 

1 

*Prune butter 
Junket 

Top milk 

1 T. 

A cup 

A cup 

45 

IOO 

IOO 

OR 


*Oatmeal cookies 

1 

135 

780 

Lentil soup 

Baked bluefish 

Egg sauce 

Boiled potatoes 
Celery 

*Buckwheat bread 
Oleomargarine 
*Jellied apples 
*Oatmeal cookies 

1 cup 
av. h. 

2 T. 

1 medium 

3 small 
stalks 

2 slices 

1 ball 
av. h. 

1 


APPROX. 

CALORIES 


50 

IOO 

200 

IOO 

IOO 


IOO 

75 

200 

IOO 


1025 


50 

IOO 

200 

50 

75 

100 

40 

150 

75 

5 o 

IOO 

35 


1025 


150 

200 

75 

100 

10 

150 

75 

165 

135 


BREAKFAST FOR NEXT 
DAY 


Peaches 
Cream (thin) 
Sugar (powdered) 
Samp 

Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Buckwheat bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 


for 


Cream (thick) 
coffee 
Soft cooked eggs 
*Com muffins 
*Orange marmalade 


OR 


Stewed primes 

Samp 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Com muffins 
*Prune butter 


1060 


2 

A cup 

1 t. 

2 h. T. 
A cup 

1 t. 

1 cup 
A cup 
i cube 
1 slice 

1 ball 


1 T. 

1 

1 

1 T. 


4 with 
2 T. juice 
2 h. T. 

A, cup 
1 t. 

1 cup 
A, cup 
I t. 

I 

I T. 


APPROX. 

CALORIES 


70 

IOO 

25 

60 

IOO 

25 

o 

40 

25 

75 

75 

595 


70 

75 

130 

100 

375 


200 

60 

IOO 

25 

o 

40 

25 

130 

45 

625 



























September 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

r 

Broiled squabs 

i 

300 

Cream of asparagus 



Cantaloupe 

A melon 

50 

Sauted potatoes 

2 h. T. 

75 

soup 

A cup 

150 

Minute tapioca 

2 h. T. 

60 

*Corn muffins 

i 

130 

*Cornmeal cheese 



Cream (thin) 

A cup 

100 

♦Orange honey 

i T. 

55 

sticks 

2 

100 

Sugar (powdered) 



*Banana salad 

av. h. 

125 

Sirloin steak 

av. h. 

200 

or maple sugar 

11. 

25 

Bread and butter 



Bordelaise sauce 

1 T. 

100 

Coffee 

1 cup 

0 

sandwiches 

i triangle 

100 

Riced potatoes 

2 h. T. 

75 

Hot milk 

A cup 

40 



•- 

String beans 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 



785 

Celery 

3 small 


♦Buckwheat bread 

1 slice 

75 

OR 




stalks 

10 

Butter or 






*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 





— 

Creamed chicken 

av. h. 

150 

♦Baked honey 





450 

on Toast 

i slice 

75 

custard 

A cup 

150 



— 

Cauliflower 

2h. T. 

40 

*Chocolate fruit 






Peas 

2 h. T. 

75 

cake 

i slice 

175 

For HEAVY 



Ripe olives 

2 

30 




BREAKFAST, add 



♦Corn muffins 

I 

130 



1075 




Nutmargarine 

i ball 

75 

OR 



Cream (thick) for 



♦Pineapple salad 

av. h. 

150 


- 


coffee 

1 T. 

70 

♦Commeal crisps 

3 

30 

Cream of asparagus 



Scrambled eggs 

2 h. T. 

200 




soup 

A cup 

150 

♦Baking powder 





755 

*Commeal cheese 



biscuits (wheat- 



OR 



sticks 

2 

100 

less) 

1 

125 




Hamburg steaks 

av. h. 

200 

Honey 

1 T. 

100 




*Mushroom sauce 

2 T. 

40 



■ - 

Creamed oysters 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

xoo 


' 

495 

on toast 

i slice 

75 

Jerusalem arti- 



OR 


— 

Riced potatoes 

2 h. T. 

75 

chokes 

2 h. T. 

25 




*Cornmeal muffins 

i 

130 

♦White sauce 

2. T. 

50 




Oleomargarine 

i ball 

75 

Cold slaw 

2 h. T. 

70 

Bananas 

1 

100 

*Beet and egg 



*Buckwheat bread 

1 slice 

75 

Commeal mush 

2 h. T. 

80 

salad 

av. h. 

200 

or rolls 



Top milk 

K 1 cup 

100 

*Cottage cheese 



Caramel custard 

A cup 

150 

Sugar 

11. 

25 

sandwiches 

i triangle 

100 

*Cornmeal hermits 

I 

50 

Coffee 

1 cup 

0 



— 




Hot milk 

A> cup 

40 



755 



1010 

Sugar 

11. 

25 




OR 



♦Baking powder 









biscuits (wheat- 






*Bean loaf with 

i slice 

250 

less) 

I 

125 




*Brown nut sauce 

2 T. 

no 

♦Orange marmalade 

I T. 

100 




Scalloped onions 

2 h. T. 

150 



— 




Spinach 

2 h. T. 

40 



595 




Cold slaw 

2 h. T. 

70 



— 




♦Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Samp (left over) 









molded with 









raisins 

av. h. 

150 







Top milk 

A cup . 

100 









1095 



























September 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Clam chowder 

I cup 

330 

Oyster cocktails 

8 oysters 

100 

Oranges 

1 large 

100 

Celery 

3 small 


♦Boston brown bread 



Quaker oats 

3 h. T. 

45 


stalks 

10 

and butter sand- 



Cream (thin) 

X cup 

100 

Ripe olives 

2 

30 

wiches 

1 triangle 

100 

Sugar (powdered) 


25 

♦Baking powder 



Crown roast of lamb 

av. h. 

200 

or maple sugar 

1 t. 

25 

biscuits (wheat- 



Mint jelly 

1 T. 

100 

Coffee 

1 cup 

0 

less) 

I 

125 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

Butter or 



Peas 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

♦Buckwheat bread 

x slice 

75 

♦Buckwheat bread 

1 slice 

75 

♦Pineapple ice 

2 h. T. 

100 

or rolls 



Butter or 



*Pecan cakes 

i 

105 

Chicory salad 

av. h. 

10 

nutmargarine 

1 ball 

75 




♦French dressing 

1 T. 

65 



— 



775 

Cream cheese 

av. h. 

100 



485 

OR 



Bread and butter 





-- 




sandwiches 

x triangle 

100 

For HEAVY 









BREAKFAST, add 



Creamed dried 

av. h. 

150 



1025 




beef on toast 

i slice 

75 

OR 



Cream (thick) for 



Lattice potatoes 

2 h. T. 

75 




coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 




Broiled kingfish 

av. h. 

200 

*Baking powder 



Oysters 

6 

100 

Fried mush 

1 slice 

100 

biscuits (wheat- 



♦Boston brown bread 



Maple sirup 

2 T. 

130 

less) 

i 

125 

and nutmargarine 

1 slice 

100 



— 

Caramel junket 

A cup 

100 

Roast shoulder of 





500 

Cream (thin) 

A cup 

100 

lamb 

av. h. 

200 

OR 


— 

*Commeal hermits 

I 

50 

Currant jelly 

1 T. 

100 







Sauted bananas 

A banana 

75 






750 

Beets with 

2 h. T. 

25 

♦Baked apples (karo) 

1 large 

200 

OR 



♦white sauce 

2 T. 

50 

Oatmeal 

2 h. T. 

50 




♦Buckwheat bread 

1 slice 

75 

Top milk 

A cup 

100 




or rolls 



Sugar 

1 t. 

25 

*Mock sausage 

I 

180 

♦Grapefruit and pear 



Coffee 

1 cup 

0 

♦White sauce 

2 T. 

50 

salad 

av. h. 

185 

Hot milk 

A cup 

40 

Brussels sprouts 

2 h. T. 

30 

Bread and nutmar- 



Sugar 

11. 

25 

Sauted apples 

3 slices 

75 

garine sand- 



♦Buckwheat bread 

i slice 

75 

♦Baking powder 



wiches 

1 triangle 

100 

♦Fruit butter 

1 T. 

65 

biscuits (wheat- 








— 

less) 

i 

125 



1010 



580 

*Fruit butter 

i T. 

65 

OR 





— 

*Commeal (left 









over) molded 









with apricots 

av. h. 

145 

Irish stew 

av. h. 

250 




Top milk 

A cup 

100 

♦Commeal dump- 








— 

lings 

1 

140 






770 

Scalloped tomatoes 

2 h. T. 

100 






— 

String beans 

2 h. T. 

40 







♦Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple and nut salad 

av. h. 

260 









1015 


; 
























September U 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

A omelet 

160 

Cream of spinach 



Pears or 

1 large 

75 

with creamed 



soup 

a cup 

125 

apples 

1 

100 

oysters 

2 h. T. 

100 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 

Baked potatoes 

1 medium 

100 

Codfish steaks 

av. h. 

120 

Cream (thin) 

A cup 

100 

Ripe olives 

2 

30 

* Anchovy butter 

1 T. 

25 

Sugar (powdered) 



♦Rice bread 

1 slice 

75 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Butter or 



Lima beans 

2 h. T. 

100 

Coffee 

1 cup 

0 

nutmargarine 

1 ball 

75 

Cauliflower 

2 h. T. 

40 

Hot milk 

A cup 

40 

*Prune jelly 

2 h. T. 

115 

Celery 

3 small 


Sugar (loaf) 

i cube 

25 

♦Molasses nut 




stalks 

10 

♦Rice bread 

1 slice 

75 

drop cookies 

1 

115 

*Rice bread 

1 slice 

75 

Butter or 






or rolls 



nutmargarine 

1 ball 

75 



770 

Bavarian cream 

2 h. T. 

135 



— 

OR 



with stewed green 





5io 




gage plums 

X cup 

50 



— 




*War cake 

1 slice 

150 

For HEAVY 



*Green com, toma- 






BREAKFAST, add 



toes and cheese 

av. h. 

215 

<TR 


1005 




Hashed browned 






Cream (thick) for 



potatoes 

2 h. T. 

75 




coffee 

1 T. 

70 

♦Rice bread 

1 slice 

75 

Cream of spinach 



Omelet (3 eggs) 

A omelet 

160 

*Apricot butter 

1 T. 

40 

soup 

A cup 

125 

♦Oatmeal muffins 

1 

130 

Chocolate blanc- 



Toast 

I slice 

75 

Strawberry jam 

1 T. 

100 

mange 

2 h. T. 

200 

Baked halibut 

av. h. 

200 



-- 

♦Custard sauce 

3 T. 

60 

*Tomato sauce 

2 T. 

40 



460 

♦Pecan cakes 

1 

105 

Potato au gratin 

2 h. T. 

100 

OR 


— 




String beans 

2 h. T. 

40 






770 

Lettuce with 

1 small 





OR 



♦French dressing 

serving 

100 

Oranges 

1 

100 




♦Rice bread 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 




or rolls 



Top milk 

A cup 

100 

*Nut and cheese 



♦Cottage pudding 

av. h. 

200 

Sugar 

1 t. 

25 

roast 

1 slice 

245 

♦Maple sauce 

1 T. 

60 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 




Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

40 

OR 


1015 

Sugar 

11. 

25 

♦Rice bread 

1 slice 

75 




♦Oatmeal muffins 

I 

130 

Oleomargarine 

1 ball 

75 




Honey 

1 T. 

100 

Stewed dried 



Boiled codfish 

av. h. 

175 


. 

-- 

peaches 

av. h. 

100 

with egg sauce 

2 T. 

75 



590 

Top milk 

A cup 

100 

Riced potatoes 

2 h. T. 

75 



— 

*Indian meal 



Lima beans 

2 h. T. 

100 




doughnuts 



Sliced tomatoes 

1 

40 




(commeal) 

1 

85 

with *French 









dressing (Wesson 








770 

oil) 

1 T. 

65 







♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple tapioca pud- 









ding 

2 h. T. 

150 







Top milk 

X A cup 

100 









1005 

- 



































September 12 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Grapefruit 

X large 

125 

Cantaloupe 

X melon 

50 

Hashed creamed 



.Honey 

1 t. 

35 

Hominy 

2 h. T. 

60 

potatoes 

2 h. T. 

100 

Filet mignon 

av. h. 

200 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



*Oatmeal muffins 

i 

130 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

*Orange honey 

i T. 

55 

Stuffed eggplant 

2 h. T. 

50 

Coffee 

1 cup 

0 

Artichokes with 

i 

50 

Salted pecan nuts 

8 

80 

Hot milk 

X cup 

40 

*Hollandaise 



*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

sauce 

2 T. 

130 

or rolls 



*Rice bread 

1 slice 

75 

*Commeal cheese 



*Deep dish apple pie 

av. h. 

300 

Butter or 



sticks 

2 

100 

*(rice and barley 



nutmargarine 

1 ball 

75 



— 

flour pastry) 


1005 



— 



795 






450 

OR 


— 

OR 





— 







For HEAVY 






Grapefruit (karo) 

X large 

140 

BREAKFAST, add 



Fried scallops 

2 h. T. 

150 

Porterhouse steak 

av. h. 

200 




*Tartare sauce 

i T. 

100 

Bordelaise sauce 

1 T. 

100 

Cream (thick) for 



Lyonnaise pota- 



French fried pota- 



coffee 

1 T. 

70 

toes 

2 h. T. 

75 

toes 

2 h. T. 

75 

*Griddle cakes 

3 cakes 

180 

*Corn muffins 

i 

130 

Scalloped tomatoes 

2 h. T. 

100 

(corn flour) 



Nutmargarine 

i ball 

75 

*Rice bread 

1 slice 

75 

Maple sirup 

2 T. 

130 

Caramel custard 

X CU P 

150 

or rolls 





— 

*Oatmeal wafers 

i 

100 

*Apple tapioca pud- 



OR 


3S0 



— 

ding 

2 h. T. 

150 



— 



780 

Cream (thin) 

X cup 

100 




OR 


— 

*Pecan cakes 

1 

105 

Bananas 

1 

100 







Hominy 

2 h. T. 

60 






1045 

Top milk 

X cup 

100 

*Scalloped codfish 



OR 



Sugar 

1 t. 

25 

and rice 

av, h. 

130 




Coffee 

1 cup 

0 

Boiled potatoes 

i medium 

100 




Hot milk 

X cup 

40 

*Rice bread 

i slice 

75 

Hamburg steak 

av. h. 

200 

Sugar 

11. 

25 

Oleomargarine 

i ball 

75 

*Brown nut sauce 

2 T. 

no 

French toast 

i slice 

150 

*Apple and date 



Hashed creamed 



Corn sirup 

1 T. 

55 

salad 

av. h. 

275 

potatoes 

2 h. T. 

100 



— 

*Cottage cheese 



Cabbage au gratin 

2 h. T. 

90 



555 

sandwiches 

i triangle 

100 

Carrots 

2 h. T. 

40 



— 



— 

*Rice bread 

2 slices 

150 






755 

Oleomargarine 

1 ball 

75 






— 

*Rice (left over) 









molded with 









prunes 

av. h. 

185 







Top milk 

X cup 

100 









1050 



i 




























September 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

X A large 

140 

chops 

2 

200 

*Cheese relish 

i slice 

55 

Corn flakes 

3 h. T. 

45 

Currant jelly 

I t. 

35 

Roast capon 

1 slice 

200 

Cream (thin) 

X cup 

100 

Hashed browned 



’"Hominy stuffing 

1 h. T. 

35 

Sugar (powdered) 



potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 


stalks 

10 

Hearts of lettuce 



Hot milk 

X cup 

40 

Ripe olives 

2 

30 

with "French 

1 small 


Sugar (loaf) 

i cube 

25 

*Rice bread 

i slice 

75 

dressing 

serving 

100 

"Rice bread 

1 slice 

75 

Butter or 



"Rice bread 

1 slice 

75 

Butter or 



nutmargarine 

i ball 

75 

or rolls 



nutmargarine 

1 ball 

75 

Caramel custard 

K cup 

150 

"Ginger ice cream 

2 h. T. 

200 



— 

*Commeal ginger- 



"Honey cake, butter- 





525 

bread 

i slice 

150 

scotch filling 

1 slice 

130 






800 

OP 


1030 

For HEAVY 



OR 


— 

OI\, 



BREAKFAST, add 






Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 



French lamb 



"Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

chops 

2 

200 

Roast chicken 

1 slice 

200 

Fried eggs 

1 

100 

Currant jelly 

i T. 

100 

"Boiled rice stuffing 

1 h. T. 

35 

"Buckwheat gems 

1 

130 

Lattice potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

"Orange marmalade 

1 T. 

100 

"Rice bread 

i slice 

75 

Stewed celery 

2 h. T. 

15 



— 

Nutmargarine 

i ball 

75 

"White sauce 

2 T. 

50 



400 

Artichokes 

i 

50 

Spinach 

2 h. T. 

40 

OR 


— 

"Hollandaise 



"Rice bread 

1 slice 

75 




sauce 

2 T. 

130 

or rolls 






"Cornmeal cheese 



"Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



sticks 

2 

100 

"Honey cake, butter- 



cots 

y cup 

200 



— 

scotch filling 

1 slice 

130 

Commeal mush 

2 h. T. 

80 



805 




Top milk 

y cup 

100 

OR 


— 

OR 


1000 

Sugar 

11. 

25 







Coffee 

1 cup 

0 







Hot milk 

y cup 

40 

"Scrambled eggs 

2 h. T. 

200 

Cream of celery 



Sugar 

11. 

25 

with crab meat 

2 h. T. 

105 

soup 

1 cup 

200 

"Buckwheat gems 

1 

130 

Cauliflower au 



Fricassee of chicken 

av. h. 

200 

"Apricot butter 

1 T. 

40 

gratin 

2 h. T. 

80 

Hashed creamed 






"Rice bread 

i slice 

75 

potatoes 

2 h. T. 

100 



640 

Oleomargarine 

i ball 

75 

Hearts of lettuce 





— 

*Fruit compote 

y 2 orange 

50 

with "French 






Oranges, bananas 

y 2 banana 

50 

dressing (Wesson 

1 small 





(karo) 

i T. 

30 

oil) 

serving 

100 




"Soft honey cake 

i slice 

”5 

Celery 

3 small 







— 


stalks 

10 






780 

"Rice bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







"Coffee jelly 

y cup 

40 







"Custard sauce 

3T. 

60 







"Soft honey cake 

1 slice 

115 









1050 































September 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Creamed capon 

2 h. T. 

150 

on toast 

x slice 

75 

Peas 

2 h. T. 

75 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

*Buckwheat gems 

1 

130 

Butter or 



nutmargarine 

1 ball 

75 

*Compote of rice 

2 h. T. 


with pears 

135 

*Molasses nut drop 



cookies 

1 

115 

795 

OR 



*Cheese fondue 

av. h. 

210 

on toast 

1 slice 

75 

Brussels sprouts 

2 h. T. 

30 

Stuffed eggplant 

2 h. T. 

50 

*Buckwheat gems 

1 • 

130 

*Fruit butter 

1 T. 

65 

Apricot tarts 



* (potato pastry 

1 

200 

760 

OR 



*Chicken and corn- 



meal croquettes 

1 

200 

*White sauce 

2 T. 

50 

*Buckwheat gems 

1 

130 

*Fruit butter 

1 T. 

65 

Sliced bananas 

1 

100 

Top milk 

X cup 

100 

*Molasses nut 



drop cookies 

X 

ii 5 


dinner 


760 


Chicken Gumbo 

soup 1 cup 

Toast 1 slice 

Tenderloin steak av. h. 

*Beamaise sauce x T. 

Potato chips 6 large 

String beans 2 h. T. 

*Rice bread 1 slice 

or rolls 

*Orange and pine¬ 
apple salad av. h. 

Cream cheese av. h. 

Guava jelly sand¬ 
wiches 1 triangle 


OR 


PORTION 


APPROX. 

CALORIES 


Chicken Gumbo 
soup 
Toast 

Corned beef 
Boiled potatoes 
Nutmargarine 
Mashed yellow tur 
nips 

Cabbage au gratin 
*Rice bread 
or rolls 
*Grapefruit salad 
with maraschino 
cherries 

Guava jelly sand¬ 
wiches 


OR 


Creamed dried beef 
on square of fried 
cornmeal mush 
Baked potatoes 
Oleomargarine 
Lima beans 
Corn pudding 
*Rice bread 
Oleomargarine 
^Pineapple (canned) 
salad » 


1 cup 
1 slice 
1 slice 
1 medium 

1 ball 

2 h. T. 

2 h. T. 

1 slice 


av. h. 

1 triangle 


av. h. 

150 

1 square 

100 

1 medium 

100 

1 ball 

75 

2 h. T. 

100 

2 h. T. 

100 

2 slices 

150 

1 ball 

75 

av. h. 

150 


100 

75 

200 

100 

75 

40 

75 


210 

100 

100 


1075 


100 

75 

200 

100 

75 

50 

90 

75 


160 

100 

1020 


BREAKFAST FOR NEXT 
DAY 


Grapes 

Oatmeal 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

*Rice bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Shirred eggs 
*Baking powder 
biscuits (wheat 
less) 

Honey 


OR 


*Baked apples 
(karo) 

Oatmeal 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Baking powder 
biscuits (wheat¬ 
less) 

*Prune butter 


PORTION 


IOOO 


1 large 
bunch 

2 h. T. 

X cu p 

I t. 
i cup 
X cup 
i cube 
1 slice 

1 ball 


1 T. 
1 


1 

1 T. 


1 large 

2 h. T. 
X cup 
1 t. 

1 cup 
X cup 
11 . 


I 

i T. 


APPROX. 

CALORIES 


100 

50 

100 


25 

o 

40 

25 

75 

75 

490 


70 

100 


125 

100 

395 


200 

50 

100 

25 

0 

40 

25 


125 

45 

610 








































September 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX, 

CALORIES 

Yellow perch 



(sauted) 

av. h. 

200 

Potato balls 

5 balls 

IOO 

*Baking powder 
biscuits (wheat- 


less) 

i 

125 

Butter or 



nutmargarine 

i ball 

75 

*Apple and nut 


260 

salad • 

av. h. 

*Commeal crisps 

3 

30 

790 

OR 


1 

Chicken 



croquettes 

i 

200 

* White sauce 

2 T. 

50 

Broiled mush- 



rooms 

2 h. T. 

40 

*Baking powder 
biscuits (wheat- 



less) 

i 

125 

* Orange honey 

i T. 

55 

*Pine apple and 



apple salad 

av. h. 

200 

Bread and 
nutmargarine 



sandwiches 

i triangle 

100 

770 

OR 


' 

Baked beans 

2 h. T. 

IOO 

*Tomato sauce 

2 T. 

40 

Spinach 

2 h. T. 

40 

Scalloped corn 

2 h. T. 

IOO 

*Baking powder 
biscuits (wheat- 



less) 

i 

125 

*Fruit butter 

i T. 

65 

*Potato and celery 



salad 

av. h. 

215 

*Cottage cheese 



sandwiches 

i triangle 

IOO 


/ 

785 


DINNER 

PORTION 

APPROX. 

CALORIES 

Cream of celery 
soup 

K cup 

150 

*Commeal cheese 
sticks 

2 

IOO 

Roast turkey 

1 slice 

285 

*Boiled rice stuffing 

1 h. T. 

35 

*Cranberry sauce 

1 T. 

55 

Sweet potatoes 
Southern style 

2 h. T. 

125 

Spinach 

2 h. T. 

40 

Celery 

3 small 


stalks 

10 

*Oatmeal bread 

1 slice 

75 

or rolls 

Wine jelly 

>2 cup 

IOO 

*Custard sauce 

3 T. 

60 

* Almond cakes 

1 

35 

OR 


1070 

Cream of celery 
soup 

X cup 

150 

*Cornmeal cheese 
sticks 

2 

IOO 

Sauted filets of bass 

av. h. 

200 

*Tomato sauce 

2 T. 

40 

Potato au gratin 

2 h. T. 

IOO 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

*Oatmeal bread 

1 slice 

75 

or rolls 

Fruit jelly 

2 h. T. 

125 

Cream sauce 

1 T. 

IOO 

*Oatmeal wafers 

1 

IOO 

OR 


1030 

Cream of chicken 
soup with rice (left 
over) 

1 cup 

200 

Halibut steaks 

av. h. 

120 

Stuffed potatoes 

1 medium 

IOO 

String beans 

2 h. T. 

40 

Cold slaw 

2 h. T.. 

70 

*Oatmeal bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

*Oatmeal (left over) 
molded with 
dates 

av. h. 

145 

Top milk 

X cup 

IOO 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Peaches 

2 

70 

Cream (thin) 

X cup 

IOO 

Sugar (powdered) 

I t. 

25 

Commeal mush 

2 h.T. 

80 

Cream (thin) 

Sugar (powdered) 

X CU P 

IOO 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

% cup 

40 

Sugar (loaf) 

i cube 

25 

*Oatmeal bread 
Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

1 ball 

. 75 

615 

Cream (thick) for 



coffee 

1 T. 

70 

Codfish balls 
*Potato commeal 

1 

IOO 

muffins 

1 

130 

Strawberry jam 

1 T. 

IOO 

400 

OR 



Oranges 

1 

IOO 

Samp 

2 h. T. 

60 

Top milk 

X cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

*Potato commeal 

11. 

25 

muffins 

I 

130 

*Fruit butter 

I T. 

65 


545 


1000 

































September 16 


Meats Milk 

Cream 

Butter 

%■ 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Cold roast turkey 

i slice 

200 

Cantaloupe 

y melon 

50 

Cantaloupe 

K melon 

50 

Tomato salad 



Boiled leg of mutton 

1 slice 

200 

Puffed rice 

3 h. T. 

30 

with *mayon- 



Caper sauce 

2 T. 

75 

Cream (thin) 

X cup 

100 

naise 

av. h. 

150 

Radishes 

3 

10 

Sugar (powdered) 


0 

"Potato cornmeal 



Stuffed potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

muffins 

i 

130 

Scalloped onions 

2 h. T. 

150 

Coffee 

1 cup 

0 

Butter or 



"Oatmeal bread 

1 slice 

75 

Hot milk 

cup 

40 

nutmargarine 

i ball 

75 

or rolls 



Sugar (loaf) 

i cube 

25 

Fruit souffle 

K cup 

125 

"Peach short cake 

1 slice 

200 

"Oatmeal bread 

1 slice 

75 

*Soft honey cake 

i slice 

115 

Cream (thick) 

2 T. 

140 

Butter or 





— 




nutmargarine 

1 ball 

75 



795 



1000 



— 

OR 


— 

OR 

/ 




420 







For HEAVY 



*Rice hash 

av. h. 

115 

Cantaloupe 

y 2 melon 

50 

BREAKFAST, add 



on toast 

i slice 

75 

Boiled leg of mutton 

1 slice 

200 




*Pimento sauce 

2 T. 

50 

Caper sauce 

2 T. 

75 

Cream (thick) for 



String beans 

2 h. T. 

40 

Stuffed potatoes 

1 medium 

100 

coffee 

1 T. 

70 

"Potato cornmeal 



Scalloped tomatoes 

2 h. T. 

xoo 

Poached eggs on 

1 

75 

muffins 

i 

130 

Creamed corn 

2 h. T. 

85 

toast 

1 slice 

75 

*Apricot butter 

i T. 

40 

Ripe olives 

2 

30 

"Rice muffins 

1 

130 

*Apple and nut 



"Oatmeal bread 

1 slice 

75 

"Orange marmalade 

1 T. 

100 

salad 

av. h. 

260 

or rolls 





— 

Bread and 



Omelet souffle (3 

y omelet 

200 



450 

nutmargarine 



eggs) with 



OR 



sandwiches 

i triangle 

100 

strawberry jam 

1 T. 

100 






810 

£ 


1015 

Stewed prunes 

4 with 


OR 


— 

OR 




2 T. juice 

200 







Hominy 

2 h. T. 

60 







Top milk 

K cup 

100 

Broiled perch 

av. h. 

200 

Roast shoulder of 



Sugar 

1 t. 

25 

Boiled potatoes 

i medium 

100 

lamb 

av. h. 

200 

Coffee 

1 cup 

0 

Creamed onions 

2 h. T. 

75 

Roast potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

*Potato cornmeal 



Peas 

2 h. T. 

75 

Sugar 

11. 

25 

muffins 

i 

130 

Corn a la southern 

2 h. T. 

125 

"Rice muffins 

I 

130 

Oleomargarine 

i ball 

75 

"Oatmeal bread 

2 slices 

150 

"Orange honey 

i T. 

55 

Sliced oranges 

i 

100 

Oleomargarine 

1 ball 

75 




■"Children's cookies 

i 

80 

"Boiled cornmeal and 





635 



— 

apple dumplings 

1 

175 






760 

Top milk 

K cup 

100 




m 



A 


1000 































September 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Hard boiled eggs 

I 

75 

Mutton broth with 



Oranges 

1 large 

100 

*Tomato sauce 

2 T. 

40 

barley 

1 cup 

100 

Samp 

2 h. T. 

60 

Baked potatoes 

i medium 

100 

*Commeal cheese 



Cream (thin) 

A, cup 

100 

Butter or 



sticks 

2 

100 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Roast guinea hen 

1 slice 

200 

or maple sugar 

1 t. 

25 

String beans 

2 h. T. 

40 

Bread sauce 

1 T. 

50 

Coffee 

1 cup 

0 

Celery 

3 small 


Mashed potatoes 

2 h. T. 

100 

Hot milk 

A, cup 

40 

stalks 

10 

Hearts of lettuce 



Sugar (loaf) 

i cube 

25 

Ripe olives 

2 

30 

with *French 

1 small 


*Oatmeal bread 

1 slice 

75 

*Rice muffins 

I 

130 

dressing 

serving 

100 

Butter or 

1 ball 


Butter or 



*Oatmeal bread 

1 slice 

75 

nutmargarine 

75 

nutmargarine 

i ball 

75 

or rolls 





— 

Apricot tarts 



Apple and sago 





500 

* (quick barley 



pudding 

2 h. T. 

150 



— 

flour pastry) 

i 

200 

Cream (thick) 

2 T. 

140 

For HEAVY 
BREAKFAST, add 



OR 









775 

OR 


1015 

Cream (thick) for 











Hashed mutton 

av. h. 

150 




coffee 

1 T. 

70 

on toast 

i slice 

75 




Corned beef hash 

2 h. T. 

200 

Lyonnaise 


Mutton broth with 



French toast 

1 slice 

150 

potatoes 

2 h. T. 

75 

barley 

1 cup 

100 

Maple sirup 

2 T. 

130 

Brussels sprouts 

2 h. T. 

30 

*Commeal cheese 





— 

Celery 

3 small 


sticks 

2 

100 



550 

stalks 

10 

Pigeon pot pie 

av. h. 

300 

OR 


— 

*Rice muffins 

i 

130 

Sauted bananas 

A banana 

75 




*Orange honey 

i T. 

55 

Peas 

2 h. T. 

75 




Apple snow 

2 h. T. 

50 

Celery 

3 small 


Bananas 

1 

100 

*Custard sauce 

3 T. 

60 

stalks 

10 

Oatmeal 

2 h. T. 

50 

*Molasses nut 



*Oatmeal bread 

1 slice 

75 

Top milk 

X cup 

100 

drop cookies 

i 

115 

or rolls 


Sugar 

1 t. 

25 


— 

Stewed pineapple 

1 slice 

65 

Coffee 

x cup 

0 



750 

with maraschino 

2 T. juice 


Hot milk 

A cup 

40 

OR 


— 

cherries 

4 

100 

Sugar 

11. 

25 




*Molasses nut drop 



*Oatmeal bread 

i slice 

75 

*Cottage pie (left 



cookies 

1 

ii5 

* Orange marmalade 

1 T. 

100 









over) 

Sauted eggplant 

av. h. 
i slice 

300 

30 

OR 


1015 



5i5 






*Rice muffins 

i 

130 






*Apricot butter 

i T. 

40 







*Hominy (left over) 
molded with 
chopped figs 
Top milk 

av. h. 

X cup 

155 

100 

Corned beef 
*Mustard sauce 
Boiled potatoes 
Mashed yellow tur- 

i slice 

1 T. 

1 medium 

200 

75 

100 




✓ 


755 

nips 

2 h. T. 

50 






Cold slaw 

2 h. T. 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Cocoanut pudding 

2 h. T. 

210 







*Lemon sauce 

2 T. 

100 






1 



1030 



























September 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried scallops 

2 h. T. 

150 

Split pea soup 

Ya cup 

125 

Pears or 

i large 

75 

Lyonnaise pota- 



*Cheese relish 

i slice 

55 

Apples 

1 

100 

toes 

2 h. T. 

75 

Spanish mackerel 



Minute tapioca 

2 h. T. 

60 

Stuffed tomatoes 

i 

100 

(sauted) 

av. h. 

200 

Cream (thin) 

Ya cup 

100 

*Oatmeal bread 

i slice 

75 

Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 



Butter or 



Potato balls 

5 balls 

100 

or maple sugar 

I t. 

25 

nutmargarine 

i ball 

75 

Celery 

3 small 


Coffee 

I cup 

0 

*Vegetable salad 

av. h. 

185 


stalks 

10 

Hot milk 

Ya cup 

40 

Bread and butter 



Ripe olives 

2 

30 

Sugar (loaf) 

1 cube 

25 

sandwiches 

i triangle 

100 

*Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 



— 

or rolls 



Butter or 





760 

*Frozen maple cus- 



nutmargarine 

1 ball 

75 

OR 


— 

tard 

2 h. T. 

150 



— 




*Chocolate fruit cake 

1 slice 

160 



475 

Creamed oysters 

2 h. T. 

100 



1005 

For HEAVY 



on toast 

i slice 

75 

OR 



BREAKFAST, add 



Mashed potatoes 

2 h. T. 

xoo 







Spinach 

2 h. T. 

40 




Cream (thick) for 



*Potato bread 

i slice 

75 

Split pea soup 

Y cup 

125 

coffee 

1 T. 

70 

Nutmargarine 

x ball 

75 

*Cheese relish 

1 slice 

55 

Soft cooked eggs 

1 

75 

*Vegetable salad 

av. h. 

185 

Boiled codfish 

av. h. 

75 

*Southem spoon 



Cheese sand- 



Egg sauce 

2 T. 

75 

corn bread 

2 h. T. 

100 

wiches 

i triangle 

100 

Potato balls 

5 balls 

100 

Honey 

1 T. 

100 



— 

Stuffed tomatoes 

1 medium 

100 



— 



750 

Sliced cucumbers 

av. h. 

15 



345 

OR 



with *French 



OR 


— 




dressing 

1 T. 

65 







*Potato bread 

1 slice 

75 




*Rice fondue on 

av. h. 

150 

or rolls 



*Baked apples (karo) 

1 large 

200 

toast 

i slice 

75 

*Prune tapioca pud- 



Rice (steamed) 

2 h. T. 

70 

Hashed creamed 



ding 

2 h. T. 

150 

Top milk 

Y cup 

100 

potatoes 

2 h. T. 

100 

Cream (thin) 

Ya cup 

100 

Sugar 

1 t. 

25 

String beans 

2 h. T. 

40 




Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 



1035 

Hot milk 

Ya cup 

40 

Oleomargarine 

i ball 

75 

OR 



Sugar 

I t. 

25 

French toast 

i slice 

150 




*Potato bread 

1 slice 

75 

Maple sirup 

2 T. 

130 




*Fruit butter 

1 T. 

65 



— 

Grapefruit 

Y l ar g e 

125 



— 



795 

Baked haddock 

av. h. 

200 



600 




Egg sauce 

2 T. 

75 



— 




Riced potatoes 

2 h. T. 

75 







Scalloped onions 

2 h. T. 

150 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Norwegian prune 









pudding 

2 h. T. 

100 







*Lemon sauce 

2 T. 

100 









1050 

























September 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled bluefish 

av. h. 

200 

Clam broth 

I cup 

125 

Cantaloupe 

A melon 

50 

Potato cakes 

i 

50 

Toast 

i slice 

75 

Quaker oats 

3 h. T. 

45 

Carrots with 

2 h. T. 

15 

Lamb steaks 

av. h. 

200 

Cream (thin) 

A, cup 

100 

*white sauce 

2 T. 

50 

Mint jelly 

1 T. 

100 

Sugar (powdered) 



Sliced tomatoes 

i 

40 

Ripe olives 

2 

30 

or maple sugar 

1 t. 

25 

*French dressing 

i T. 

65 

Potatoes au gratin 

2 h. T. 

100 

Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 

Peas 

2 h. T. 

75 

Hot milk 

A, cup 

40 

Butter or 



*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

or rolls 



*Potato bread 

1 slice 

75 

*Rice pudding 



*Banana salad 

A banana 

125 

Butter or 



with raisins 

2 h. T. 

100 

Guava jelly sand- 



nutmargarine 

1 ball 

75 

Cream (thin) 

A* cup 

100 

wiches 

1 triangle 

100 



■ 









435 



770 



1005 




OR 



OR 












For HEAVY 









BREAKFAST, add 



*Nut loaf 

i slice 

200 

Clam broth 

1 cup 

125 




*Pimento sauce 

2 T. 

50 

Toast 

1 slice 

75 

Cream (thick) for 



Sliced tomatoes 



Mutton chops 

2 

200 

coffee 

1 T. 

70 

with *French 



Currant jelly 

1 T. 

100 

Buckwheat cakes 

3 small 

210 

dressing 

av. h. 

115 

Scalloped potatoes 

2 h. T. 

100 

Maple sirup 

2 T. 

130 

*Potato bread 

i slice 

75 

Lima beans 

2 h. T. 

100 



' 

* Apricot butter 

i T. 

40 

*Potato bread 

1 slice 

75 



410 

Creamy rice pud- 



or rolls 



OR 


' ' 

ding 

2 h. T. 

200 

*Orange and pine- 






Cream (thin) 

A cup 

100 

apple salad 

av. h. 

210 






— 

Bread and nutmar- 



Oranges 

1 

IOO 



780 

garine sand- 



Hominy 

2 h. T. 

60 

OR 


— 

wiches 

1 triangle 

100 

Top milk 

A, cup 

IOO 







Sugar 

1 t. 

25 






1085 

Coffee 

1 cup 

0 

Corned beef hash 



OR 



Hot milk 

X cup 

40 

(left over) 

2 h. T. 

200 




Sugar 

11. 

25 

Lima beans 

2 h. T. 

100 




Fried commeal 



Spinach 

2 h. T. 

40 

Chicken pot pie 



mush 

i slice 

IOO 

Cold slaw 

2 h. T. 

70 

*(oatmeal pastry) 

av. h. 

300 

Maple sirup 

1 T. 

65 

*Potato bread 

i slice 

75 

Peas 

2 h. T. 

75 



— 

*Prune butter 

i T. 

45 

Corn a la southern 

2 h. T. 

125 



515 

*Rice (left over) 



*Potato bread 

2 slices 

150 



— 

molded with 



Oleomargarine 

1 ball 

75 




grated pine- 



*Apple and date 






apple 

av. h. 

130 

salad 

av. h. 

275 




Top milk 

A cup 

100 









— 



1000 






760 





























September 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 

C 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON CR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

1 

300 

Casaba melon 

1 slice 

40 

Grapefruit (karo) 

Klarge 

140 

Hearts of lettuce 



Roast beef 

x slice 

200 

Rice (steamed) 

2 h. T. 

70 

with *French 

1 small 


♦Mushroom sauce 

2 T. 

40 

Cream (thin) 

yi cup 

100 

dressing 

serving 

100 

Roast potatoes 

1 medium 

100 

Sugar (powdered) 



Bread and butter 

1 slice 

100 

Lima beans 

2 h. T. 

100 

or maple sugar 

I t. 

25 

Orange jelly 

yA cup 

100 

Cold slaw 

2 h. T. 

70 

Coffee 

I cup 

0 

*Soft custard sauce 

3 T. 

60 

♦Potato bread 

1 slice 

75 

Hot milk 

X cup 

40 

♦Pecan cakes 

1 

105 

or rolls 



Sugar (loaf) 

i cube 

25 




Chocolate parfait 

1 glass 

250 

♦Potato bread 

1 slice 

75 



765 

♦Honey cake with 



Butter or 



OR 



marshmallow fill- 



nutmargarine 

1 ball 

75 




ing 

1 slice 

130 



—— 









550 

Broiled squabs 

1 

300 



1005 



- 

Sauted apples 

2 slices 

50 

OR 



For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







*Potato bread 

1 slice 

75 

Casaba melon 

1 slice 

40 

Cream (thick) for 



Nutmargarine 

1 ball 

75 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

*Baked honey 



♦Mushroom sauce 

2 T. 

40 

Scrambled eggs 

2 h. T. 

200 

custard 

y.i cup 

150 

Roast potatoes 

1 medium 

100 

♦Quaker muffins 

1 

130 

♦Chocolate cake 

1 slice 

120 

Creamed onions 

2 h. T. 

75 

Peach marmalade 

1 T. 

100 



— 

Corn a la southern 

2 h. T. 

125 



— 



780 

Celery 

3 small 




500 

OR 

- 

— 


stalks 

10 

OR 


■ 




Ripe olives 

2 

30 







♦Potato bread 

x slice 

75 




Omelet (3 eggs) 

yi omelet 

160 

or rolls 



Bananas 

X 

100 

Mashed potatoes 

2 h. T. 

100 

♦Caramel ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

Stewed parsnips 

2 h. T. 

35 

♦Chocolate cake 

1 slice 

120 

Top milk 

yi cup 

100 

♦White sauce 

2 T. 

50 




Sugar 

I t. 

25 

Spinach 

2 h. T. 

40 



1015 

Coffee 

1 cup 

0 

♦Potato bread 

1 slice 

75 

OR 


— 

Hot milk 

yi cup 

40 

♦Orange honey 

1 T. 

55 




Sugar 

11. 

25 

Stewed figs 

av. h. 

100 




♦Quaker muffins 

I 

130 

♦War cake 

x slice 

150 

Beef a la mode 

av. h. 

200 

♦Orange honey 

1 T. 

55 




Lyonnaise potatoes 

2 h. T. 

75 



— 



765 

Creamed cauli- 





555 




flower 

2 h. T. 

50 



-- 




Mashed yellow tur- 









nips 

2 h. T. 

50 







♦Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apricot and sago 









pudding 

2 h. T. 

150 







Top milk 

X cup 

100 







♦War cake 

1 slice 

150 









1000 

> 



































September 21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Minced beef with 

av. h. 

150 

♦Julienne soup 



Grapes 

1 large 


creamed mush - 1 



(meatless) 

1 cup 

75 


bunch 

100 

rooms 

2 h. T. 

90 

♦Cheese relish 

i slice 

55 

Hominy 

2 h. T. 

60 

French fried pota- 



Roast loin of lamb 

1 slice 

200 

Cream (thin) 

X cup 

100 

toes 

2 h. T. 

75 

Currant jelly 

1 T. 

100 

Sugar (powdered) 



♦Boston brown 



Boiled potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

bread and but- 



Creamed corn 

2 h. T. 

85 

Coffee 

1 cup 

0 

ter 

x slice 

100 

Ripe olives 

2 

30 

Hot milk 

X cup 

40 

Fig pudding 

av. h. 

300 

♦Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

♦Lemon sauce 

2 T. 

100 

or rolls 



♦Potato bread 

1 slice 

75 



■ - 

♦Pineapple and 



Butter or 





815 

peach salad 

av. h. 

185 

nutmargarine 

1 ball 

75 

OR 


— 

Bread and butter 





— 




sandwiches 

1 triangle 

100 



500 

Reheated beef 

av. h. 

150 



1005 




with *cornmeal 



OR 



For HEAVY 



dumplings 

i 

140 




BREAKFAST, add 



Cold slaw 

2 h. T. 

70 







♦Quaker muffins 

i 

130 

♦Julienne soup 



Cream (thick) for 



♦Orange honey 

i T. 

55 

(meatless) 

1 cup 

75 

coffee 

1 T. 

70 

♦Hominy molded 



♦Cheese relish 

1 slice 

55 

Sauted flounders 

av. h. 

200 

with figs 

av. h. 

155 

* Ragout of mutton 

av. h. 

3 i 5 

♦Popovers 

1 

100 

Cream (thin) 

X cup 

100 

with *hominy balls 

3 balls 


♦Orange marmalade 

1 T. 

100 



— 

Stuffed peppers 

1 

100 



— 



800 

Cauliflower au 





470 

OR 


— 

gratin 

2 h. T. 

80 

OR 


— 




♦Potato bread 

1 slice 

75 







or rolls 






Broiled sardines 

3 

125 

♦Orange and pear 



Stewed dried apri- 



on toast 

i slice 

75 

salad 

av. h. 

200 

cots 

X cup 

200 

Boiled potatoes 

i medium 

100 

Bread and nutmar- 



Oatmeal 

2 h. T. 

50 

String beans 

2jl. T. 

40 

garine sand- 



Top milk 

X cup 

100 

♦Quaker muffins 

i 

130 

wiches 

1 triangle 

100 

Sugar 

1 t. 

25 

♦Apricot butter 

i T. 

40 




Coffee 

1 cup 

0 

♦Baked apple 





1000 

Hot milk 

X cup 

40 

(karo) 

x large 

200 

OR 



Sugar 

I t. 

25 

Top milk 

X cup 

100 




♦Potato bread 

i slice 

75 




♦Turkish pilaf with 



♦Apricot butter 

1 T. 

40 




cooked meat 









(left over) 

av. h. 

125 



555 




♦Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 







Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

100 







Scalloped onions 

2 h. T. 

150 







♦Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Tomato jelly salad 









with ♦Mayoxmaise 









(Wesson oil) 

av. h. 

130 









1015 































September 22 


Meats Milk 

Cream 

Butter 

Eggs 

f 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

:alories 

*Cheese omelet 

% omelet 

250 

Cream of mushroom 



Stuffed tomatoes 

1 

IOO 

soup 

X cup 

150 

*Potato bread 

1 slice 

75 

♦Commeal crisps 

3 

30 

Butter or 



Roast Philadelphia 



nutmargarine 

1 ball 

75 

chicken 

1 slice 

200 

*Orange salad 

av. h. 

200 

♦Mashed potato 



Bread and butter 



stuffing 

1 h. T. 

50 

sandwiches 

1 triangle 

100 

String beans 

2 h. T. 

40 



— 

Succotash 

2 h. T. 

IOO 



800 

Hearts of lettuce 



OR 


-- 

with *French 

1 small 





dressing 

serving 

IOO 




♦Rice bread with 

1 slice 

75 

*Com and cheese 



raisins or rolls 



souffle 

Y cup 

135 

Pineapple pudding 

2 h. T. 

125 

Hashed creamed 



Cream (thick) 

2 T. 

140 

potatoes 

2 h. T. 

IOO 




Stuffed tomatoes 

1 medium 

IOO 



1010 

*Rice bread with 



OR 



raisins 

1 slice 

75 




*Apricot butter 

1 T. 

40 

Cream of mush- 



♦Potato and onion 



room soup 

34 cup 

150 

salad 

av. h. 

215 

♦Cornmeal crisps 

2 

30 

Bread and 



Roast Guinea hen 

1 slice 

200 

nutmargarine 

1 triangle 

IOO 

Bread sauce 

1 T. 

50 



— 

Guava jelly 

1 T. 

IOO 



765 

Riced potatoes 

2 h. T. 

75 

OR 



Succotash 

2 h. T. 

IOO 




Celery 

3 small 






stalks 

10 

♦Cheese omelet (3 



Ripe olives 

2 

30 

eggs) 

V omelet 

250 

♦Rice bread with 

1 slice 

75 

Riced potatoes 

2 h. T. 

75 

raisins or rolls 



Spinach 

2 h. T. 

40 

♦Date pudding 

2 h. T. 

IOO 

♦Rice bread with 



♦Lemon sauce 

2 T. 

IOO 

raisins 

1 slice 

75 




♦Fruit butter 

1 T. 

65 

OR 


1020 

♦Vegetable salad 

av. h. 

185 




Bread and oleo- 



Molded fish 

av. h. 

200 

margarine 



Egg sauce 

2 T. 

75 

sandwiches 

1 triangle 

IOO 

Boiled potatoes 

1 medium 

IOO 




Cauliflower 

2 h. T. 

50 



790 

Sliced tomatoes 

1 

40 




with *French 






dressing (Wesson 






oil) 

1 T. 

65 




♦Rice bread witt 

2 slices 

150 




raisins 






Oleomargarine 

1 ball 

75 




♦Prime brown Betty 

2 h. T. 

150 




Top milk 

Va cup 

IOO 






1005 


BREAKFAST FOR NEXT 
DAY 


Peaches 
Cream (thin) 

Sugar (powdered) 
Corn flakes 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

♦Rice bread with 
raisins 

Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 


Cream (thick) 
coffee 

Omelet (3 eggs) 
*Com muffins 
Honey 


for 


OR 


♦Baked apples (karo) 
Samp 


Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Com muffins 
♦Fruit butter 


PORTION 


Va cup 
1 t. 

3 h. T. 
Ya cup 


11 . 

I cup 
Ya cup 
1 cube 


1 slice 
1 ball 


1 T. 

yi omelet 
1 ■ 

1 T. 


APPROX. 

CALORIES 


1 large 

2 h. T. 
Ya cup 
X t. 

I cup 
Ya cup 
11 . 

I 

i T. 


70 

100 

25 

45 

100 


25 

o 

40 

25 


75 

75 

580 


70 

160 

130 

100 


460 


200 
60 


100 

25 

o 

40 

25 

130 

65 


645 







































September 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 


CALORIES 

DAY 


CALORIES 



Cantaloupe 

A melon 

50 

A cup 

150 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

Sugar (powdered) 

A cup 

100 



i triangle 

100 

or maple sugar 

1 t. 

25 

av. h. 

200 

Coffee 

1 cup 

0 

i T. 

100 

Hot milk 

A cup 

40 



Sugar (loaf) 

i cube 

25 

2 h. T. 

75 

*Rice bread with 



2 h. T. 

50 

raisins 

1 slice 

75 

3 small 

Butter or 

1 ball 


stalks 

10 

nutmargarine 

75 

i slice 

75 



— 





440 

av. h. 

250 



1 


1010 

For HEAVY 
BREAKFAST, add 







A cup 

150 

Cream (thick) for 



coffee 

1 T. 

70 



Fried eggs 

1 

100 

i triangle 

100 

*Baking powder 
biscuits (wheat- 



I 

200 

less) 

1 

125 

I 1 • 

5 

Peach marmalade 

1 T. 

100 

2 h. T. 

100 



2 h. T. 

30 



395 

i small 


OR 


— 

serving 

100 




i slice 

75 

Oranges 

1 

100 



Hominy 

2 h. T. 

60 


275 

Top milk 

A cup 

100 

av. n. 

Sugar 

1 t. 

25 

' 

1035 

Coffee 

1 cup 

0 


Hot milk 

A cup 

40 

A cup 
av. h. 

2 h. T. 

2 T. 

150 

175 

i 5 

50 

Sugar 

*Baking powder 

11. 

25 

biscuits (wheat¬ 
less) 

Honey 

I T. 

1 T. 

125 

100 





575 

i small 





serving 

100 




2 slices 

150 




i ball 

75 




av. h. 

200 




2 T. 

90 





1005 





LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Curried chicken 

av. h. 

150 

Brown rice 

T. 

50 

Chutney 

x T. 

10 

Stewed celery 

2 h. T. 

15 

*Brown sauce 

2 T. 

75 

*Corn muffins 
Butter or 

1 

130 

nutmargarine 
* Apple and nut 

1 ball 

75 

salad 

av. h. 

260 

*Cornmeal crisps 

3 

30 

795 

OR 



Curried scallops 

2 h. T. 

150 

on toast 

1 slice 

75 

Chutney 

1 T. 

10 

Hashed browned 



potatoes 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

Cabbage 

2 h. T. 

50 

*Com muffins 

1 

130 

Nutmargarine 
*Deviled eggs 

1 ball 

75 

with cheese 

av. h. 

125 

*Cornmeal crisps 

3 

0 1 0 

OR 

Sauted halibut 



steaks 

av. h. 

120 

Mashed potatoes 
Scalloped toma- 

2 h. T. 

100 

toes 

2 h. T. 

xoo 

*Com muffins 

1 

130 

Oleomargarine 

1 ball 

75 

Dates stuffed 
with creamed 
cheese on 

3 

150 

lettuce with 

A head 

10 

*French dressing 

iT. 

65 

750 


DINNER 


Cream of tomato 
soup 

^Boston brown bread 
and butter sand¬ 
wiches 

Delmonico ste,aks 
*Beamaise sauce 
French fried pota¬ 
toes 
Cabbage 
Celery 

*Rice bread with 
raisins or rolls 
*Pumpkin pie 

* (oatmeal pastry) 

OR 

Cream of tomato 
soup 

*Boston brown bread 
and nutmargarine 
sandwiches 
Loin chops of lamb 
Mint sauce 
Mashed potatoes 
Brussels sprouts 
Hearts of lettuce 
with *French 
dressing 
*Rice bread with 
raisins or rolls 
*Marlborough pie 

* (oatmeal pastry) 

OR 

Cream of tomat 
soup 

Stewed shin of be« 
Stewed carrots wit 
*white sauce 
Hearts of lettuc 
with *French 
dressing (Wes¬ 
son oil) 

*Rice bread wit 
raisins 

Oleomargarine 
* Cottage pudding 
*Chocolate sauce 




























September 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Grapefruit with 

>2 large 

125 

Oranges 

1 large 

100 

chops 

2 

200 

maraschino 

1 T. 

20 

Cornmeal mush 

2 h. T. 

80 

Sauted potatoes 

2 h. T. 

75 

Roast duck 

1 slice 

200 

Cream (thin) 

cup 

100 

Spinach 

2 h. T. 

40 

*Hominy stuffing 

1 h. T. 

30 

Sugar (powdered) 



Celery 

3 small 


Apple sauce 

2 T. 

100 

or maple sugar 

1 t. 

25 


stalks 

10 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Rice bread with 



Creamed onions 

2 h. T. 

75 

Hot milk 

cup 

40 

raisins 

i slice 

75 

*Rice bread with 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



raisins or rolls 



‘Rice bread with 



nutmargarine 

i ball 

75 

‘Eggless steamed 



raisins 

1 slice 

75 

Lemon jelly 

y cup 

100 

pudding 

2 h. T. 

280 

Butter or 



‘Molasses cake 

i slice 

210 

‘Foamy sauce 

1 T. 

65 

nutmargarine 

1 ball 

75 



785 



1045 



520 

OR 



OR 





— 







For HEAVY 









BREAKFAST, add 



Oranges 

i 

100 

Grapefruit (karo) 

^ large 

140 




Irish stew 

av. h. 

250 

Boiled fowl 

av. h. 

200 

Cream (thick) for 



‘Baking powder 



Celery sauce 

2 T. 

50 

coffee 

1 T. 

70 

biscuits (wheat- 



Hashed creamed 



Finnan haddock 

av. h. 

160 

less) 

i 

125 

potatoes 

2 h. T. 

100 

Fried mush 

x slice 

100 

Nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

Maple sirup 

2 T. 

130 

*Tomato jelly 



with ‘Russian 





— 

salad 

av. h. 

130 

dressing 

1 T. 

xoo 



460 

*Commeal cheese 



‘Rice bread with 

1 slice 

75 

OR 


— 

sticks 

2 

100 

raisins or rolls 








•- 

Bavarian cream 

2 h. T. 

135 






780 

‘Chocolate sauce 

2 T. 

150 

Stewed prunes 

4 with 2 


OR 


— 

‘Almond cakes 

1 

35 


T. juice 

200 







Oatmeal 

2 h. T. 

50 


• 




1025 

Top milk 

y cup 

100 

*Corn and cheese 



OR 



Sugar 

11. 

25 

souffle 

I cup 

180 




Coffee 

1 cup 

0 

‘Tomato sauce 

2 T. 

40 




Hot milk 

K 1 cup 

40 

Hashed browned 



‘Haricot of mutton 

av. h. 

325 

Sugar 

I t. 

25 

potatoes 

2 h. T. 

75 

Stewed beets with 

2 h. T. 

25 

‘Rice bread with 

i slice 

75 

*Baking powder 



‘white sauce 

2 T. 

50 

raisins 



biscuits (wheat- 



Corn a la southern 

2 h. T. 

125 

Apple sauce 

2 T. 

100 

less) 

i 

125 

‘Rice bread with 





— 

Oleomargarine 

i ball 

75 

raisins 

2 slices 

150 



615 

*Baked bananas 

i 

125 

Oleomargarine 

1 ball 

75 



— 

‘Gingerbread 

i slice 

150 

‘Hominy (left over) 






(cornmeal) 



molded with ap- 








— 

ricots 

av. h. 

150 






770 

Top milk 

y cup 

100 









1000 





































September 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Stuffed eggs 

1 

105 

Cream of asparagus 



Pears or 

1 large 

75 

*Hollandaise sauce 

1 T. 

65 

soup 

y cup 

150 

apples 

1 

100 

Corn a la south- 



*Cheese relish 

1 slice 

55 

Puffed rice 

3h. T. 

30 

ern 

2 h. T. 

125 

Sea bass (sauted) 

av. h. 

200 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 



*Rice bread with 



Sliced cucumbers 

av. h. 

15 

or maple sugar 

1 t. 

25 

raisins 

1 slice 

75 

*French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

*Orange honey 

1 T. 

55 

*Yeast corn bread 

1 slice 

75 

Hot milk 

y cup 

40 

*Tomato and onion 



or rolls 



Sugar (loaf) 

1 cube 

25 

salad 

av. h. 

200 

Maple mousse 

2 h. T. 

200 

*Yeast corn bread 

1 slice 

75 

*Commeal cheese 



*Chocolate fruit cake 

1 slice 

175 

Butter or 



sticks 

2 

100 




nutmargarine 

1 ball 

75 



— 



1035 



— 



755 

OR 





470 

OR 








— 







For HEAVY 






Cream of asparagus 



BREAKFAST, add 



Omelet (3 eggs) 

y 2 omelet 

160 

soup 

H cup 

150 




Stuffed peppers 

1 

100 

*Cheese relish 

i slice 

55 

Cream (thick) for 



Beets 

2 h. T. 

50 

Baked mackerel 

av. h. 

200 

coffee 

1 T. 

70 

Scalloped Jerusa- 



Egg sauce 

2 T. 

75 

Shirred eggs 

1 

100 

lem artichokes 

2 h. T. 

85 

Scalloped potatoes 

2 h. T. 

100 

*Oatmeal muffins 

1 

130 

*Yeast corn bread 

1 slice 

75 

String beans 

2 h. T. 

40 

Peach marmalade 

1 T. 

100 

*Fruit butter 

1 T. 

65 

Sliced cucumbers 

av. h. 

15 



— 

*Tomato jelly salad 

av. h. 

130 

*French dressing 

1 T. 

65 



400 

*Commeal cheese 



*Yeast corn bread 

1 slice 

75 

OR 


— 

sticks 

2 

100 

or rolls 








— 

*Frozen custard 

2 h. T. 

150 






765 

*Pecan cakes 

1 

105 

Bananas 

1 

100 

OR 






Rice (steamed) 

2 h. T. 

70 






1030 

Top milk 

y cup 

100 




OR 



Sugar 

11. 

25 

* Welsh rarebit 

av. h. 

165 




Coffee 

1 cup 

0 

with toast 

1 slice 

75 




Hot milk 

y cup 

40 

Hashed creamed 



Sauted butterfish 

av. h. 

200 

Sugar 

11. 

25 

potatoes 

2 h. T. 

100 

Hashed creamed 



*Oatmeal muffins 

1 

130 

*Yeast corn bread 

x slice 

75 

potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

100 

*Prune butter 

1 T. 

45 

Scalloped onions 

2 h. T. 

150 



- . 

*Potato and celery 



Succotash 

2 h. T. 

100 



590 

salad 

av. h. 

215 

Celery 

3 small 




— 

*Cottage cheese 




stalks 

10 




sandwiches 

1 triangle 

100 

Ripe olives 

2 

30 






— 

*Yeast corn bread 

2 slices 

150 






775 

Oleomargarine 

1 ball 

75 






— 

*Rice pudding with 









raisins 

2 h. T. 

100 







Top milk 

j 4 cup 

100 









1015 

• 
































September 26 


Meats Milk 

Cream 

Butter 

Eggs 

t t 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Pan fish 



♦Consomme (meat- 



Cantaloupe 

X melon 

50 

Meunier 

av. h. 

200 

less) 

1 cup 

50 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

Toast 

i slice 

75 

Cream (thin) 

X cup 

100 

Creamed cauli- 



Noisettes of lamb 

av. h. 

200 

Sugar (powdered) 



flower 

2 h. T. 

50 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 


stalks 

10 

Sauted potato balls 

5 balls 

100 

Hot milk 

X cup 

40 

*Yeast com bread 

i slice 

75 

Artichokes bottoms 

av. h. 

50 

Sugar (loaf) 

i cube 

25 

Butter or 



Carrots 

2 h. T. 

40 

♦Yeast com bread 

1 slice 

75 

nutmargarine 

i ball 

75 

Peas 

2 h. T. 

75 

Butter or 



♦Date custard 

av. h. 

140 

♦Yeast com bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

100 

or rolls 





— 

*Nut molasses bar 

i 

40 

♦Pear and nut salad 

av. h. 

170 



450 




Bread and butter 





— 



765 

sandwiches 

1 triangle 

100 

For HEAVY 



OR 


— 




BREAKFAST, add 








1020 







OR 



Cream (thick) for 



Chicken salad 

av. h. 

250 




coffee 

1 T. 

70 

Ripe olives 

3 

45 




♦Commeal and rice 



♦Oatmeal muffins 

i 

130 

♦Consomme (meat- 



waffles 

1 

235 

Nutmargarine 

i ball 

75 

less) 

1 cup 

50 

Maple simp 

2 T. 

130 

♦Prune brown 



Toast 

1 slice 

75 



— 

Betty 

2 h. T. 

150 

Roast shoulder of 





435 

Cream (thin) 

X cup 

100 

mutton 

av. h. 

200 

OR 


— 



— 

Mint sauce 

1 T. 

5 






750 

French fried pota- 




• 


OR 


— 

toes 

2 h. T. 

75 

♦Baked apples(karo) 

1 large 

200 




Carrots 

2 h. T. 

i 5 

Hominy 

2 h. T. 

60 




♦White sauce 

2 T. 

5 o 

Top milk 

X cup 

100 

Lima beans 

av. h. 

185 

Peas 

2 h. T. 

75 

Sugar 

1 t. 

25 

♦Hollandaise 



♦Yeast com bread 

1 slice 

75 

Coffee 

x cup 

0 

Stuffed potatoes 

i medium 

100 

or rolls 



Hot milk 

X cup 

40 

Hearts of lettuce 



♦Sardine and egg 



Sugar 

11. 

25 

with *French 



salad 

av. h. 

310 

French toast 

i slice 

150 

dressing (Wes- 

i small 


Cheese sandwiches 

1 triangle 

100 

Corn simp 

1 T. 

55 

son oil) 

serving 

100 






— 

♦Yeast com bread 

i slice 

75 



1030 



655 

♦Orange honey 

i T. 

55 

OR 






♦Stewed dried 









apricots with 









raisins 

av. h. 

145 

Sirloin steak 

av. h. 

200 




Top milk 

X cup 

100 

Hashed browned 








— 

potatoes 

2 h. T. 

75 






760 

Scalloped tomatoes 

2 h. T. 

100 






•— 

Corn pudding 

2 h. T. 

100 







♦Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Sardine and egg 









salad 

av. h. 

310 









1010 




































September 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION ' 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of corn soup 

H cup 

150 

Grapefruit (karo) 

>2 large 

140 

with white bait 



♦Cornmeal crisps 

3 

30 

Samp 

2 h. T. 

60 

sauted 

2 T. 

IOO 

Roast turkey 

1 slice 

285 

Cream (thin) 

X cup 

IOO 

Squash 

2 h. T. 

25 

♦Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



Jerusalem arti- 



Grilled sweet pota- 



or maple sugar 

1 t. 

25 

chokes 

2 h. T. 

25 

toes 

2 slices 

100 

Coffee 

1 cup 

0 

♦White sauce 

2 T. 

50 

Spinach 

2 h. T. 

40 

Hot milk 

X cup 

40 

*Yeast corn bread 

i slice 

75 

♦Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



or rolls 



♦Yeast corn bread 

1 slice 

75 

nutmargarine 

i ball 

75 

♦Pineapple ice cream 

2 h. T. 

200 

Butter or 



Sliced bananas 

X 

50 

♦War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

Cream (thin) 

K cup 

100 







Sugar 

I t. 

25 



1065 



540 

* Almond cakes 

X 

35 

OR 








760 




For HEAVY 



OR 


—- 

Cream of com soup 

yi cup 

150 

BREAKFAST, add 






♦Cornmeal crisps 

3 

30 







Roast duck 

1 slice 

200 

Cream (thick) for 



Eggs a la golden- 



Apple sauce 

2 T. 

100 

coffee 

1 T. 

70 

rod 

av. h. 

300 

Mashed potatoes 

2 h. T. 

IOO 

Poached eggs 

1 

75 

String beans 

2 h. T. 

40 

Celery 

3 small 


on toast 

1 slice 

75 

Celery 

3 small 



stalks 

10 

♦Buckwheat gems 

1 

130 


. stalks 

xo 

Spinach 

2 h. T. 

40 

♦Orange marmalade 

1 T. 

IOO 

*Yeast corn bread 

i slice 

75 

♦Yeast corn bread 

1 slice 

75 



• 

*Fruit butter 

i T. 

65 

or rolls 





450 

Chocolate souffle 

2 h. T. 

200 

♦Coffee ice cream 

2 h. T. 

200 

OR 


-- 

♦Oatmeal maca- 



♦Honey cake-maple 






roons 

i 

65 

cake 

1 slice 

130 










Oranges 

1 

IOO 



755 



1035 

Cornmeal mush 

2 h. T. 

80 

OR 



OR 



Top milk 

Va cup 

IOO 







Sugar 

I t. 

25 







Coffee 

I cup 

0 

♦Meat turnovers 

i 

200 

Oranges 

1 

IOO 

Hot milk 

Va cup 

40 

(left over) 



Roast chicken 

1 slice 

200 

Sugar 

1 t. 

25 

* (oatmeal crust) 



♦Rice stuffing 

1 h. T. 

35 

♦Buckwheat gems 

1 

130 

Hashed creamed 



Spinach 

2 h. T. 

40 

♦Apricot butter 

1 T. 

40 

potatoes 

2 h. T. 

100 

Hearts of lettuce 





■ -- 

Mashed yellow 



with *French 

1 small 




540 

turnips 

2 h. T. 

50 

dressing 

serving 

IOO 



■ 

Cold slaw 

2 h. T. 

70 

♦Yeast corn bread 

2 slices 

150 




♦Yeast corn bread 

i slice 

75 

Oleomargarine 

1 ball 

75 




♦Apricot butter 

i T. 

40 

Bavarian cream 

2 h. T. 

135 




Caramel junket 

Vi cup 

100 

Top milk 

}4 cup 

IOO 




♦Chocolate cake 

i slice 

120 

♦Chocolate cake 

1 slice 

120 






755 


- 

1055 












N 

































September 28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 




Vegetables 


Fruit 




i Miscellaneous 




MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Creamed turkey 

av. h. 

200 

Chicken gumbo 

Wild rice 

x A T. 

50 

soup 

String beans 

2 h. T. 

40 

^Cheese relish 

*Buckwheat gems 
Butter or 

i 

130 

Roast leg of mutton 
Mint sauce 

nutmargarine 
*Apple and date 

i ball 

75 

Currant jelly 

Roast potatoes 

salad 

av. h. 

275 

Stuffed eggplant 

*Commeal crisps 

3 

30 

800 

Celery 

Ripe olives 

OR 



* Yeast corn bread 
or rolls 

Peach and sago 

Salmi of duck 

av. h. 

200 

pudding 

Sauted potatoes 

2 h. T. 

75 

Cream (thick) 

Brussels sprouts 

2 h. T. 

30 


*Buckwheat gems 

i 

130 


*Apricot butter 

i T. 

40 

OR 

*Salad Interlachen 

av. h. 

185 


*Commeal crisps 

3 

30 

790 

Chicken gumbo 
soup 

*Cheese relish 

, OR 

Broiled salt 



Delmonico steak 
Bordelaise sauce 
Radishes 

Sauted bananas 

mackerel 

av. h. 

150 

Creamed onions 

Stuffed potatoes 
Corn a la south- 

i medium 

100 

Lettuce with 
^French dressing 

ern 

2 h. T. 

125 

*Yeast corn bread 

*Buckwheat gems 

i 

130 

or rolls 

Oleomargarine 

i ball 

75 

^Norwegian prime 

Sliced bananas 

i 

100 

pudding 

Top milk 

A cup 

100 

780 

*Maple sauce 

OR 

Cream of, corn soup 
Beef stew with 
*cornmeal dump¬ 
lings 

Celery 

*Yeast com bread 
Oleomargarine 
*Prune jelly 
*Cream sauce 
*Soft molasses 
cookies 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Grapes 

1 large 


1 cup 

100 


bunch 

100 

i slice 

55 

Minute tapioca 

2 h. T. 

60 

1 slice 

200 

Cream (thin) 

A cup 

100 

1 T. 

5 

Sugar (powdered) 



1 T. 

100 

or maple sugar 

1 t. 

25 

1 medium 

100 

Coffee 

1 cup 

0 

2 h. T. 

50 

Hot milk 

X cup 

40 

3 small 


Sugar (loaf) 

i cube 

25 

stalks 

10 

*Yeast corn bread 

1 slice 

75 

2 

30 

Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 



* 


500 

2 h. T. 

150 



— 

2 T. 

140 






For HEAVY 




1015 

BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 

1 cup 

100 

Soft cooked eggs 

1 

75 

1 slice 

55 

*Corn flour rolled 



av. h. 

200 

oats biscuits 



1 T. 

100 

(wheatless) 

1 

125 

3 

10 

Honey 

1 T. 

100 

1 

150 



— 

2 h. T. 

75 



370 

1 small 


OR 


— 

serving 

xoo 




1 slice 

75 






Bananas 

X 

100 



Oatmeal 

2 h. T. 

50 

2 h. T. 

100 

Top milk 

A cup 

100 

1 T. 

60 

Sugar 

11. 

25 



Coffee 

1 cup 

0 


1025 

Hot milk 

A cup 

40 



Sugar 

I t. 

25 



*Corn flour rolled 





oats biscuits 


/ 

Ya, cup 

150 

(wheatless) 

I 

125 

av. h. 

250 

*Fruit butter 

I T. 

65 

1 

3 small 

140 



530 

stalks 

10 




2 slices 

150 




1 ball 

75 




A cup 

115 




1 T. 

100 




2 

80 





1070 





\ 






























September 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Codfish steaks 

av. h. 

120 

Compote of fruit 

X banana 

50 

Peaches 

2 

70 

♦Anchovy butter 

T. 

25 

(bananas, or- 

y orange 

50 

Cream (thin) 

y cup 

IOO 

Potato balls 

5 balls 

IOO 

anges, sugar) 

1 t. 

25 

Sugar (powdered) 

11. 

25 

Stuffed tomatoes 

i 

100 

Roast guinea hen 

1 slice 

200 

Quaker oats 

3 h- T. 

45 

Ripe olives 

2 

30 

Bread sauce 

1 T. 

50 

Cream (thin) 

y cup 

IOO 

♦Baking powder 



Guava jelly 

1 t. 

35 

Sugar (powdered) 



biscuits (wheat- 



Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

less) 

i 

125 

Romaine salad 

av. h. 

10 

Coffee 

1 cup 

0 

Butter or 



*French dressing 

1 T. 

65 

Hot milk 

y cup 

40 

nutmargarine 

i ball 

75 

♦Hominy bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

Omelet souffle 



or rolls 



♦Hominy bread 

1 slice 

75 

(3 eggs) 

X omelet 

200 

Bavarian cream 

2 h.T. 

135 

Butter or 





— 

Cream (thin) 

y cup 

100 

nutmargarine 

1 ball 

75 



775 

♦Chocolate cake 

1 slice 

120 



— 









580 

OR 





1015 



— 




OR 












For HEAVY 



Scalloped oysters 

2 h. T. 

200 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 

Compote of fruit 

1 peach 

35 




Stuffed tomatoes 

i 

100 

(peaches,oranges. 

y 2 orange 

50 

Cream (thick for) 



Celery 

3 small 


karo) 

1 T. 

30 

coffee 

1 T. 

70 


stalks 

10 

Sauted chicken 

av. h. 

200 

Creamed codfish 

av. h. 

120 

*Baking powder 



Mashed potatoes 

2 h. T. 

100 

♦Com bread 

1 slice 

130 

biscuits (wheat- 



Corn fritters 

1 

IOO 

Plum jam 

1 T. 

IOO 

less) 

i 

125 

♦Tomato salad with 





— 

Nutmargarine 

i ball 

75 

♦Russian dressing 

av. h. 

150 



420 

Poor man’s pud- 



♦Hominy bread 

1 slice 

75 

OR 


— 

ding 

av. h. 

150 

or rolls 






♦Brown sugar 



♦Prime jelly 

2 h. T. 

”5 




sauce 

i T. 

20 

♦Custard sauce 

3 T. 

60 

Stewed dried apri- 





— 

♦Cocoanut spice cake 

1 slice 

160 

cots 

y cup 

200 



755 




Samp 

2 h. T. 

60 

OR 





1075 

Top milk 

X cup 

IOO 




OR 



Sugar 

1 t. 

25 







Coffee 

1 cup 

0 

Creamed chicken 






Hot milk 

X cup 

40 

(left over) 

av. h. 

150 

Boiled canned sal- 



Sugar 

I t. 

25 

with brown rice 

iX T. 

50 

mon 

av. h. 

IOO 

♦Com bread 

i slice 

130 

Jerusalem arti- 



Caper sauce 

2 T. 

75 

♦Prune butter 

1 T. 

45 

chokes 

2 h. T. 

50 

Riced potatoes 

2 h. T. 

75 



— 

String beans 

2 h. T. 

40 

Scalloped onions 

2 h.T. 

150 



625 

♦Baking powder 



Sliced tomatoes 

1 

140 



— 

biscuits (wheat- 



with *French 






less) 

i 

125 

dressing (Wes- 






Oleomargarine 

i ball 

75 

son oil) 

1 T. 

65 




*Oatmeal (left 



♦Yeast corn bread 

2 slices 

150 




over) molded 



Oleomargarine 

1 ball 

75 




with primes 

av. h. 

170 

Chocolate custard 

2 h. T. 

200 




Top milk 

X cup 

100 

♦Soft molasses 








— 

cookies 

2 

80 






765 












1010 

























September 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



Ibousebolfc Eipenees 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 


©ctober 



Grocery Xtet 


Alcohol 

Cocoa 

Ammonia 

Cocoanut 

Anchovies in oil 

Coffee 

Anchovy paste 

Colorings 
Condensed milk 

Baking powder 

Cord 

Cornstarch 

Barley 

Beans 

Cotto 

Black 

Cottolene 

Kidney 

Cottonseed oil 

Lima 

Cream of tartar 

Pea 

Crisco 

Soy 

Crystallose 

Biscuits and crackers 

Blue 

Currants 


Fruits (dried )—Continued 
Figs 
Primes 
Peaches 
Pears 
Raisins 


Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 


Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 


Dates 

Doilies 

•Dried egg powder 
Dried milk powder 

Evaporated milk 


Com flakes 
Cornmeal 
Hominy 
Minute tapioca 
Oatmeal 
Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Potato 
Rice 
Rye 
Wheat 
Whole wheat 
Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Karo (white) 
Karo (dark) 
Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 


Butter 

Fish (dried) 

Matches 

Butterine 

Codfish 

Finnan haddie 

Mazola (com oil) 


Mackerel 

Mincemeat 


Fish (canned) 

Molasses 

Candles 

Salmon 


Capers 

Sardines 

Nuts 

Catsup 

Flour 

Nucoa 

Caviar 

Buckwheat 

Commeal 

Nutmargarine 

Cereals 

Oatmeal 



Oil (kerosene) 
Oil (olive) 
Oleomargarine 

Olives 

Green 

Ripe 

Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Com 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


flftarfcet %xet 


FISH 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

31uefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Corned beef 

Filet 

Rib roast 

Smoked tongue 

Chuck steak 

Delmonico roast 

Porterhouse 

Round steak 

Sirloin steak 

for stew 

“ steak 

roast and steak Shin of beef 

Ox tail 

GAME 

Tenderloin 

Top sirloin roast 

Canvasback duck 

Partridge 


Rabbit 

Venison 

Grouse 

Mallard duck 

Pheasant 

Quails 

LAMB 

Redhead duck 

Snipe 

Woodcocks 

Breast of lamb 

French chops 


Lamb’s kidneys 

Saddle of mutton 

Crown roast 

Hindquarter lamb 


Lamb’s liver 

Shoulder of lamb 

Forequarter lamb 

Lamb cutlets 

*PORK 

Leg of lamb 

Side of lamb 

Bacon 

Pork chops 


Salt pork 

Sausage meat 

Fresh ham 

Roast pork 

POULTRY 

Sausage links 

Smoked ham 

Broilers 

Chicken 

Fowl 

Guinea fowl 

Squab 

Capon 

• 

Duck 

Goose 

Gosling 

Pigeon 

Turkey 




*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 


VEGETABLES 


Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 


Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 


Cucumber 
Egg plant 
Endives 
Jerusalem 
artichokes 
Kohl-rabi 
Lettuce 


Okra 
Onions 
Oyster plant 
Parsnips 
Peas 
Potatoes 
Sweet 


Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 

Tomatoes 

Turnips 

Watercress 


FRUITS 


Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 


Canteloupe 
Casaba melon 
Cherries 
Cranberries 
Currants 


Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 


Orange 

Peach 

Pear 

Pineapple 


Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Baked live lobster 

Y lobster 

IOO 

Clam broth 

1 cup 

125 

Cantaloupe 

Y melon 

50 

*Mustard sauce 

i T. 

75 

*Boston brown bread 



Rice (steamed) 

2 h. T. 

70 

*Corn bread 

i slice 

130 

and nutmargarine 

1 slice 

IOO 

Cream (thin) 

Y cup 

IOO 

Butter or 



Mignons of beef 

1 filet 

200 

Sugar (powdered) 



nutmargarine 

i ball 

75 

*Mushroom sauce 

2 T. 

40 

or maple sugar 

1 t. 

25 

*Macedoine salad 

av. h. 

185 

Scalloped potatoes 

2 h. T. 

IOO 

Coffee 

1 cup 

0 

Cream cheese 

av. h. 

100 

Cauliflower 

2 h. T. 

15 

Hot milk 

Ya cup 

40 

Bread and butter 



*Hollandaise sauce 

2 T. 

130 

Sugar (loaf) 

i cube 

25 

sandwiches 

i triangle 

IOO 

Ripe olives 

2 

30 

*Hominy bread 

1 slice 

75 



— 

* Hominy bread 

1 slice 

75 

Butter or 





765 

or rolls 



nutmargarine 

1 ball 

75 

OR 


— 

* Chocolate pudding 

2 h. T. 

150 



— 




*Nut molasses bars 

1 

40 



460 

Sauted halibut 





1005 

For HEAVY 



steaks 

av. h. 

120 

OR 



BREAKFAST, add 



Egg sauce 

2 T. 

75 







Potato balls 

5 balls 

IOO 




Cream (thick) for 



Squash 

2 h. T. 

25 

Clam broth 

1 cup 

125 

coffee 

1 T. 

70 

*Com bread 

i slice 

130 

*Boston brown bread 



Scrambled eggs 

2 h. T. 

200 

Nutmargarine 

i ball 

75 

and nutmargarine 

1 slice 

IOO 

*Rice muffins 

1 

130 

*Fruit salad 

2 h. T. 

150 

Haricot of mutton 

av. h. 

325 

*Orange marmalade 

1 T. • 

IOO 

Bread and 



Boiled potatoes 

1 medium 

IOO 



— 

nutmargarine 



Creamed mush- 





500 

sandwiches 

i triangle 

IOO 

rooms 

2 h. T. 

90 

. OR 


— 



— 

*Hominy bread 

1 slice 

75 






775 

or rolls 






OR 



*Orange shortcake 

1 slice 

200 

Baked apples (karo) 

1 large 

200 







Hominy 

2 h. T. 

60 






1015 

Top milk 

Ya cup 

IOO 

Scalloped salmon 



OR 


— 

Sugar 

I t. 

25 

(left over) 

2 h. T. 

200 




Coffee 

I cup 

0 

Riced potatoes 

2 h. T. 

75 




Hot milk 

Ya cup 

40 

*Com bread 

i slice 

130 

Boiled fowl 

av. h. 

200 

Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 

Celery sauce 

2 T. 

50 

*Rice muffins 

I 

130 

*Tomato and cel- 



^Cranberry jelly 

1 T. 

5 o 

Honey 

I T. 

IOO 

ery salad 

av. h. 

200 

Mashed potatoes 

2 h. T. 

IOO 



— 

*Cottage cheese 



Spinach 

2 h. T. 

40 



680 

sandwiches 

i triangle 

IOO 

Hearts of lettuce 





— 



— 

with *French 








780 

dressing (Wesson 

1 small 

IOO 






— 

oil) 

serving 








* Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pumpkin pie * (oat- 









meal crust) 

av. h. 

250 









1015 







1 


































©ctober \ 


Meats Milk 

Cream 
Butter 
Eggs . 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Fish chowder 

I cup 

250 

Cream of mushroom 



Oranges 

1 large 

100 

Celery 

3 small 


soup 

X cup 

150 

Hominy 

2 h. T. 

60 


stalks 

10 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

100 

*Rice muffins 

i 

130 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Butter or 



Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 

*Peach pudding 

2 h. T. 

200 

Stuffed potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 



— 

Celery 

3 small 


*Hominy bread 

1 slice 

75 



765 


stalks 

10 

Butter or 



OR 



*Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 





— 




*Plain cheese salad 

av. h. 

175 



500 

*Baked split peas 

2 h. T. 

150 

Ripe olives 

2 

30 



—. 

*Tomato sauce 

2 T. 

40 

*Boston brown bread 






Hashed browned 



and nutmargarine 

1 slice 

100 

For HEAVY 



potatoes 

2 h. T. 

75 




BREAKFAST, add 



Celery 

3 small 




1005 





stalks 

10 

OR 



Cream (thick) for 



Ripe olives 

2 

30 




coffee 

1 T. 

70 

*Hominy bread 

i slice 

75 




Fried smelts 

av h. 

200 

* Apricot butter 

i T. 

40 

Cream of mushroom 



French toast 

1 slice 

150 

Chocolate blanc- 



soup 

X cup 

150 

Maple sirup 

2 T. 

130 

mange 

2 h. T. 

200 

Toast 

1 slice 

75 



— 

*Custard sauce 

3 T. 

60 

Beef & la mode 

av. h. 

200 



450 

*Soft honey cake 

i slice 

ii 5 

Fried potato balls 

5 balls 

100 

OR 


— 




Cauliflower au 








795 

gratin 

2 h. T. 

80 




OR 


— 

*Hominy bread 

1 slice 

75 

Oranges 

1 

100 




or rolls 



Oatmeal 

2 h. T. 

50 




*Banana salad 

X banana 

125 

Top milk 

X cup 

100 

Scrambled eggs 

2 h. T. 

200 

Cream cheese 

av. h. 

100 

Sugar 

11. 

25 

with creamed 



Bread and nutmar- 



Coffee 

1 cup 

0 

com 

2 h. T. 

85 

garine sand- 



Hot milk 

X cup 

40 

Pumpkin 

2 h. T. 

50 

wiches 

1 triangle 

100 

Sugar 

X t. 

25 

*Rice muffins 

i 

130 




*Hom,iny bread 

i slice 

75 

* Orange honey 

i T. 

55 



1005 

Honey 

1 T. 

100 

*Hominy(left over) 



OR 





— 

molded with 








5 i 5 

dates 

av. h. 

165 







Top milk 

X cup 

100 

Cream of chicken 








— 

soup with rice 

1 cup 

200 






785 

Beefsteak pie *(oat- 








— 

meal crust) 

av. h. 

200 







Creamed onions 

2 h. T. 

75 







Peas 

2 h. T. 

75 







*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Egg and potato salad 

av. h. 

245 









1020 
































©ctobev 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 


APPROX. 

CALORIES 


—--■ 

Devilled crabs 
Hashed browned 

potatoes 2 h. T. 

Scalloped Jerusa¬ 
lem artichokes 
*Hominy bread 
Butter or 
nutmargarine 
♦Cheese and 
tomato salad 
♦Commeal cheese 
sticks 


2 h. T. 
i slice 

i ball 

av. h. 


OR 


♦Cheese souffle 
Riced potatoes 
String beans 
Mashed yellow 
turnips 
Ripe olives 
*Barley bread 
Nutmargarine 
Tomatoes with 
*Hollandaise 
sauce 
Bread and 
nutmargarine 
sandwiches 


OR 

♦Baked Limabeans 
Egg sauce 
Cabbage 
*Barley bread 
♦Apricot butter 
♦Apple and nut 
salad 

Bread and 

oleomargarine 

sandwiches 


H CU P 
2 h. T. 

2 h. T. 

2 h. T. 

2 

i slice 
i ball 

1 tomato 

2 T. 


i triangle 


2 h. T. 
2 T. 

2 h. T. 
i slice 
i T. 


av. h. 


i triangle 


150 

75 

85 

75 

75 

200 

100 

760 


150 

75 

40 

50 

30 

75 

75 

40 

130 


765 


150 

75 

50 

75 

40 

260 


Casaba melon 
Filets of red snap¬ 
per 

♦Tomato sauce 
Sliced cucumbers 
♦French dressing 
Potato balls 
String beans 
Creamed corn 
Barley bread 
or rolls 

♦Lemon milk sherbet 
♦Chocolate maple 
cake 


OR 


Grapefruit 
Sauted filets of 
flounder 
♦Tartare sauce 
Mashed potatoes 
Scalloped Jerusa¬ 
lem artichokes 
Peas 

Barley bread 
or rolls 

Peach and sago 
pudding 
Cream (thin) 


OR 


Baked grayfish 
Egg sauce 
Boiled potatoes 
♦Barley bread 
Oleomargarine 
♦Jellied apples 
Top milk 
Spice cake 


APPROX. 

CALORIES 


BREAKFAST FOR NEXT 
DAY 


1 slice 

av. h. 

2 T. 
av. h. 

1 T. 

5 balls 

2 h. T. 
2 h. T. 
x slice 

2 h. T. 

1 slice 


Y* large 

av. h. 

1 T. 

2 h. T. 

2 h. T. 

2 h. T. 

1 slice 


2 h. T. 
X cup 


av. h. 

2 T. 

1 medium 

2 slices 
1 ball 
av. h. 

K cup 
1 slice 


40 

200 

40 

15 

65 

100 

40 

85 

75 

200 

160 


125 

200 

xoo 

IOO 

85 

75 

75 


150 

IOO 


200 

75 

IOO 

150 

75 

165 

IOO 

150 

1015 


APPROX. 

CALORIES 


Pears or 
apples 
Corn flakes 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Barley bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Omelet (3 eggs) 
♦Southern spoon com 
bread 
Honey 


OR 


Stewed primes 

Rice (steamed) 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

♦Barley bread 
♦Apricot butter 


1 large 

1 

3 h. T. 
K cup 

1 t. 

I cup 
K cup 
i cube 
1 slice 

1 ball 


1 T. 

y 2 omelet 

2 h. T. 

1 T. 


4 with 2 
T. juice 
2 h. T. 

Y cup 

11. 

1 cup 
Y, cup 
1 t. 

1 slice 
1 T. 


75 

100 

45 

100 

25 

o 

40 

25 

75 

75 

460 


70 

160 

100 

IOO 

430 


200 

70 

IOO 

25 

0 

40 

25 

75 

40 

575 










































©ctobev 3 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

*Nut croquettes 

i 

165 

Tomato soup (clear) 

I cup 

100 

♦White sauce 

2 T. 

50 

♦Cornmeal crisps 

3 

30 

Hearts of lettuce 

i small 


Fricassee of 



*French dressing 

serving 

100 

chicken 

av. h. 

200 

*Barley bread 

i slice 

75 

Potato croquettes 

1 

100 

Butter or 



Com a la southern 

2 h. T. 

125 

nutmargarine 

i ball 

75 

Spinach 

2 h. T. 

40 

* Jellied apples 

av. h. 

165 

♦Barley bread 

1 slice 

75 

♦Spice cake 

i slice 

150 

or rolls 






♦Vegetable aspic 





780 

salad 

av. h. 

170 

OR 


— 

Cream cheese 

av. h. 

100 




Bread and butter 






sandwiches 

1 triangle 

100 

Fish timbales 

i 

150 




♦White sauce 

2 T. 

5 o 



1040 

Stuffed tomatoes 

i medium 

100 

OR 



♦Barley bread 

i slice 

75 




Nutmargarine 

i ball 

75 




Peaches 

2 

70 

Tomato soup (clear) 

1 cup 

100 

Cream (thin) 

l A cup 

100 

♦Cornmeal crisps 

3 

30 

Sugar (powdered) 

11. 

25 

♦Mock duck 

1 slice 

200 

*Pecan cakes 

I 

105 

♦Brown sauce 

2 T. 

75 




Lyonnais e potatoes 

2 h. T. 

75 



750 

Lima beans 

2 h. T. 

100 

OR 



Beets 

2 h. T. 

25 




♦White sauce 

2 T. 

50 




♦Barley bread 

1 slice 

75 

Sauted codfish 



or rolls 



steaks 

av. h. 

120 

♦Pineapple and 



Stuffed potatoes 

x medium 

100 

peach salad 

av. h. 

185 

Creamed corn 

2 h. T. 

85 

Cream cheese sand- 



Scalloped toma- 



wiches 

1 triangle 

100 

toes 

2 h. T. 

100 




♦Barley bread 

i slice 

75 



1015 

♦Fruit butter 

i T. 

65 

OR 



Sliced oranges 

i 

100 




* Spice cake 

i slice 

150 







♦Turkish pilaf with 





795 

raw meat 

av. h. 

150 




♦Brown nut sauce 

2 T. 

no 




Baked potatoes 

1 medium 

100 




Oleomargarine 

1 ball 

75 




Cauliflower au 






gratin 

2 h. T. 

80 




String beans 

2 h. T. 

40 




♦Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




♦Cheese and nut 






salad 

av. h. 

225 






1005 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cantaloupe 

y 2 melon 

50 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

X cup 

IOO 

Sugar (powdered) 



or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

Vi cup 

40 

Sugar (loaf) 

1 cube 

25 

♦Barley bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



440 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

x T. 

70 

Buckwheat cakes 

3 small 

210 

Maple sirup 

2 T. 

130 



410 

OR 



Bananas 

1 

IOO 

Hominy 

2 h. T. 

60 

Top milk 

y cup 

IOO 

Sugar 

11. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

I t. 

25 

Fried commeal 



mush 

i slice 

IOO 

Maple sirup 

1 T. 

65 



515 


































October 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 



Vegetables 


i 


Fruit 


Miscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried Scallops 

2 h. T. 

150 

Black bean soup 

H CU P 

150 

Grapefruit (karo) 

Vi large 

140 

♦Tartare sauce 

i T. 

100 

Toast 

1 slice 

75 

Commeal mush 

2 h. T. 

50 

Sliced tomatoes 

i 

40 

Roast hind quarter 



Cream (thin) 

Vi CU P 

IOO 

*French dressing 

i T. 

65 

of lamb 

1 slice 

200 

Sugar (powdered) 



*Barley bread 

i slice 

75 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Butter or 



Sweet potatoes 



Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

southern style 

2 h. T. 

125 

Hot milk 

Vi cup 

40 

*Blanc-mange 

2 h. T. 

200 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

Stewed apricots 

Vi cup 

50 

Celery 

3 small 


♦Barley bread 

1 slice 

75 

* Almond cakes 

i 

35 


stalks 

10 

Butter or 






Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 



790 

♦Barley bread 

x slice 

75 




OR 



or rolls 





500 




Cup St. Jacques 

1 glass 

200 

1 


" 




♦Honey cake-maple 



For HEAVY 



Stuffed eggs 

i 

105 

filling 

1 slice 

130 

BREAKFAST, add 



♦Mushroom sauce 

2 T. 

40 







Scalloped potatoes 

2 h. T. 

100 



1025 

Cream (thick) for 



Spinach 

2 h. T. 

40 

OR 



coffee 

1 T. 

70 

Cabbage 

2 h. T. 

50 




Shirred eggs 

1 

IOO 

Celery 

3 small 





♦Quaker muffins 

1 

130 


stalks 

10 

Black bean soup 

H cup 

150 

Pineapple marma- 



♦Barley bread 

i slice 

75 

Toast 

x slice 

75 

lade 

1 T. 

IOO 

Nutmargarine 

i ball 

75 

Roast leg of mutton 

1 slice 

200 




Coffee custard 

Vi cup 

150 

Mint sauce 

1 T. 

5 



400 

♦Pecan cakes 

i 

105 

Roast potatoes 

1 medium 

100 

OR 





— 

Squash 

2 h. T. 

25 






750 

Parsnips 

2 h. T. 

35 




OR 



♦White sauce 

2 T. 

50 

♦Baked apples (karo) 

1 large 

200 




♦Barley bread 

1 slice 

75 

Cornmeal mush 

2 h. T. 

80 




or rolls 



Top milk 

Vi cup 

IOO 

♦Bean loaf 

x slice 

250 

♦Peach ice cream 

2 h. T. 

200 

Sugar 

1 t. 

25 

♦Brown nut sauce 

2 T. 

no 

♦War cake 

1 slice 

150 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 




Hot milk 

Vi cup 

40 

♦Barley bread 

i slice 

75 



1065 

Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 

OR 


— 

♦Quaker muffins 

1 

130 

Dates stuffed with 

3 

150 




♦Orange marmalade 

1 T. 

IOO 

cheese on 









lettuce with 

yi head 

10 

Ragout of mutton 

av. h. 

3 i 5 



700 

♦French dressing 

i T. 

65 

♦Hominy balls 

3 balls 




. 



— 

Scalloped potatoes 

2 h. T. 

100 






765 

Mashed yellow tur- 








— 

nips 

2 h. T. 

50 







Celery 

3 small 









stalks 

10 







♦Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Coffee custard 

Vi cup 

150 







♦Cocoanut spice cake 

1 slice 

160 









1010 

• 









































©ctobev 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



/ 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of cauli- 



Grapes 

ilarge 


with creamed 



flower soup 

M cup 

150 


bunch 

IOO 

mushrooms 

2 h. T. 

9 ° 

*Cheese relish 

1 slice 

55 

Puffed rice 

3 h. T. 

30 

Celery 

3 small 


Roast duck 

1 slice 

200 

Cream (thin) 

y cup 

IOO 


stalks 

10 

*Mashed potato 



Sugar (powdered) 



* Quaker muffins 

i 

130 

stuffing 

1 h. T. 

50 

or maple sugar 

11. 

25 

Butter or 



Apple sauce 

2 T. 

100 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Fried hominy 

1 slice 

75 

Hot milk 

y cup 

40 

*Crab and tomato 



Creamed onions 

2 h. T. 

75 

Sugar (loaf) 

1 cube 

25 

salad 

av. h. 

215 

*Barley bread 

1 slice 

75 

*Barley bread 

1 slice 

75 

*Commeal crisps 

3 

30 

or rolls 



Butter or 






Spanish cream 

2 h. T. 

50 

nutmargarine 

1 ball 

75 



75 o 

Sliced bananas 

]/2 banana 

50 

\ 


— 

OR 



*Cocoanut spice cake 

1 slice 

160 



470 






1040 

For HEAVY 



Hashed mutton 

av. h. 

150 

OR 



BREAKFAST, add 



on toast 

i slice 

75 







Corn pudding 

2 h. T. 

100 




Cream (thick) for 



*Quaker muffins 

i 

130 

Cream of cauli- 



coffee 

1 T. 

70 

*Prune butter 

i * 

45 

flower soup 

K cup 

150 

Kippered herring 

av. h. 

150 

*Cheese and toma- 



*Cheese relish 

i slice 

55 

*Potato flour and 



to salad 

av. h. 

200 

Boiled kingfish 

av. h. 

200 

barley muffins 

1 

IOO 

*Commeal cheese 



*Tomato sauce 

2 T. 

40 

*Orange marmalade 

1 T. 

IOO 

sticks 


100 

Boiled potatoes 

1 medium 

100 



—■ 



— 

Squash 

2 h. T. 

25 



420 



800 

*Barley bread 

1 slice 

75 

OR 


— 

OR 


— 

or rolls 






/ 



*Eggless steamed 









pudding 

2 T. 

280 

Oranges 

1 

IOO 

*Commeal scrapple 



*Lemon sauce 

2 T. 

100 

Oatmeal 

2 h. T. 

50 

sauted 

2 slices 

200 




Top milk 

y cup 

IOO 

Jerusalem arti- 





1025 

Sugar 

it. 

25 

chokes with 

2 h. T. 

25 

OR 



Coffee 

1 cup 

0 

*white sauce 

2 T. 

50 




Hot milk 

y cup 

40 

Lima beans 

2 h. T. 

100 




Sugar 

11. 

25 

*Quaker muffins 

i 

130 

*Baked salt fish 

av. h. 

145 

*Barley bread 

1 slice 

75 

*Prune butter 

i T. 

45 

* White sauce 

2 T. 

50 

Honey 

1 T. 

IOO 

*Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

2 h. T. 

100 



— 

Top milk 

X cup 

100 

Scalloped onions 

2 h. T. 

150 



515 



— 

Sliced tomatoes 

1 

40 






800 

with *French 








— 

dressing (Wes- 









son oil) 

1 T. 

65 







*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Commeal(left over) 









molded with 









dates 

av. h. 

170 







Top milk 

X cup 

100 









1045 






\ 

































©ctobev 6 


Meats 


Fish 


Vegetables 


Fruit 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Lobster a la 



♦Consomme (meat- 

Newburg on 

2 h. T. 

130 

less) 

Toast 

1 slice 

75 

♦Cornmeal cheese 

Potato balls 

5 balls 

100 

sticks 

Stewed celery 

2 h. T. 

15 

Fried chicken 

♦White sauce 

2 T. 

50 

Baltimore 

Ripe olives 

2 

30 

Mashed potatoes 

♦Buckwheat bread 
Butter or 

i slice 

75 

Stuffed tomatoes 
Hearts of lettuce 

nutmargarine 

1 bah 

75 

with *French 

♦Peach tapioca 

2 h. T. 

150 

dressing 

♦Custard sauce 

3 T. 

60 

760 

♦Buckwheat bread 
or roUs 

Chocolate mousse 

OR 


— 

♦Oatmeal wafers 

Scrambled eggs 
with Brussels 

2 h. T. 

200 

OR 

sprouts 

Hashed creamed 

2 h. T. 

30 

♦Consomme (meat- 

potatoes 

2 h. T. 

100 

less) 

♦Buckwheat bread 

1 slice 

75 

♦Cornmeal cheese 

♦Prune butter 

1 T. 

45 

sticks 

♦Peach pudding 

2 h. T. 

200 

Boiled fowl 

♦Lemon sauce 

2 T. 

100 

750 

Celery sauce 

Riced potatoes 

Lima beans 

OR 

♦Nut and cheese 


Spinach 

♦Tomato salad with 
♦Mayonnaise 
♦Buckwheat bread 

roast 

1 slice 

245 

or rolls 

♦Tomato sauce 

2 T. 

40 

Spanish cream 

String beans 

2 h. T. 

40 

Strawberry jam 

♦Buckwheat bread 

1 slice 

75 

♦Almond cakes 

♦Prune butter 

1 T. 

45 


Junket 

x cup 

100 

OR 

Top milk 

X cup 

100 

♦Oatmeal cookies 

1 

135 

780 

Lentil soup 

Baked bluefish 

Egg sauce 

Boiled potatoes 
Celery 

♦Buckwheat bread 
Oleomargarine 
♦Jellied apples 
♦Oatmeal cookies 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 



Peaches 

2 

70 

1 cup 

50 

Cream (thin) 

X cup 

IOO 



Sugar (powdered) 

1 t. 

25 

2 

100 

Samp 

2 h. T. 

60 



Cream (thin) 

X cup 

IOO 

av. h. 

200 

Sugar (powdered) 



2 h. T. 

xoo 

or maple sugar 

1 t. 

25 

1 

IOO 

Coffee 

1 cup 

0 



Hot milk 

X cup 

40 

1 small 


Sugar (loaf) 

1 cube 

25 

serving 

IOO 

♦Buckwheat bread 

1 slice 

75 

1 sUce 

75 

Butter or 





nutmargarine 

1 ball 

75 

2 h. T. 

200 



— 

1 

IOO 



595 


1025 






For HEAVY 





BREAKFAST, add 





Cream (thick) for 



1 cup 

50 

coffee 

1 T. 

70 



Soft cooked eggs 

1 

75 

2 

IOO 

♦Corn muffins 

1 

130 

av. h. 

200 

♦Orange marmalade 

1 T. 

IOO 

2 T. 

50 



— 

2 h. T. 

75 



375 

2 h. T. 

IOO 

OR 


— 

2 h. T. 

40 




av. h. 

150 

Stewed primes 

4 with 


1 shce 

75 


2 T. juice 

200 



Samp 

2 h. T. 

60 

X cup 

50 

Top milk 

X cup 

IOO 

1 T. 

IOO 

Sugar 

1 t. 

25 

1 

35 

Coffee 

1 cup 

0 



Hot milk 

X cup 

40 


1025 

Sugar 

I t. 

25 



♦Corn muffins 

I 

130 



♦Prune butter 

1 T. 

45 

x cup 

150 



625 

av. h. 

200 



— 

2 T. 

75 




1 medium 

IOO 




3 small 





stalks 

10 




2 slices 

150 




1 ball 

75 




av. h. 

165 




1 

135 





1060 




























©ctobev 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

i 

300 

Cream of asparagus 



Cantaloupe 

Y melon 

50 

Sauted potatoes 

2 h. T. 

75 

soup 

Y cup 

150 

Minute tapioca 

2 h. T. 

60 

*Corn muffins 

i 

130 

*Commeal cheese 



Cream (thin) 

Y> cup 

100 

*Orange honey 

i T. 

55 

sticks 

2 

100 

Sugar (powdered) 



*Banana salad 

av. h. 

125 

Sirloin steak 

av. h. 

200 

or maple sugar 

1 t. 

25 

Bread and butter 



Bordelaise sauce 

1 T. 

100 

Coffee 

1 cup 

0 

sandwiches 

i triangle 

100 

Riced potatoes 

2 h. T. 

75 

Hot milk 

K - cup 

40 



— 

String beans 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 



785 

Celery 

3 small 


^Buckwheat bread 

1 slice 

75 

OR 




stalks 

10 

Butter or 






*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 





— 

Creamed chicken 

av. h. 

150 

*Baked honey 





450 

on Toast 

i slice 

75 

custard 

Y cup 

150 



— 

Cauliflower 

2 h. T. 

40 

*Chocolate fruit 






Peas 

2 h. T. 

75 

cake 

1 slice 

175 

For HEAVY 



Ripe olives 

2 

30 




BREAKFAST, add 



*Com muffins 

I 

130 



1075 




Nutmargarine 

i ball 

75 

OR 



Cream (thick) for 



*Pine apple salad 

av. h. 

150 




coffee 

1 T. 

70 

*Commeal crisps 

3 

30 

Cream of asparagus 



Scrambled eggs 

2 h. T. 

200 




soup 

K cup 

150 

*Baking powder 

« 




755 

*Commeal cheese 



biscuits (wheat- 



OR 



sticks 

2 

100 

less) 

1 

125 




Hamburg steaks 

av. h. 

200 

Honey 

1 T. 

100 




*Mushroom sauce 

2 T. 

40 



— 

Creamed oysters 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

100 



495 

on toast 

i slice 

75 

Jerusalem arti- 



OR 


— 

Riced potatoes 

2 h. T. 

75 

chokes 

2 h. T. 

25 




*Commeal muffins 

i 

130 

*White sauce 

2. T. 

50 




Oleomargarine 

i ball 

75 

Cold slaw 

2 h. T. 

70 

Bananas 

1 

100 

*Beet and egg 



*Buckwheat bread 

1 slice 

75 

Corameal mush 

2 h. T. 

80 

salad 

av. h. 

200 

or rolls 



Top milk 

Y cup 

100 

*Cottage cheese 



Caramel custard 

X A cup 

150 

Sugar 

1 t. 

25 

sandwiches 

i triangle 

100 

*Cornmeal hermits 

I 

50 

Coffee 

1 cup 

0 



— 




Hot milk 

Y, cup 

40 



755 



1010 

Sugar 

I t. 

25 



-—- • 

OR 



*Baking powder 









biscuits (wheat- 






*Bean loaf with 

i slice 

250 

less) 

I V 

125 




*Brown nut sauce 

2 T. 

no 

* Orange marmalade 

I T. 

100 




Scalloped onions 

2 h. T. 

150 



— 




Spinach 

2 h. T. 

40 



595 




Cold slaw 

2 h. T. 

70 



— 




^Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Samp (left over) 







• 


molded with 



* 






raisins 

av. h. 

150 







Top milk 

Y cup 

100 









1095 





























©ctober 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Clam chowder 

I cup 

330 

Oyster cocktails 

8 oysters 

100 

Oranges 

1 large 

100 

Celery 

3 small 


♦Boston brown bread 



Quaker oats 

3 h. T. 

45 


stalks 

10 

and butter sand- 



Cream (thin) 

X cup 

100 

Ripe olives 

2 

30 

wiches 

1 triangle 

100 

Sugar (powdered) 


25 

*Baking powder 



Crown roast of lamb 

av. h. 

200 

or maple sugar 

1 t. 

25 

biscuits (wheat- 



Mint jelly 

1 T. 

100 

Coffee 

1 cup 

0 

less) 

X 

125 

Scalloped potatoes 

2 h. T. 

100 

Hot milk 

X cup 

40 

Butter or 



Peas 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

♦Buckwheat bread 

1 slice 

75 

♦Buckwheat bread 

1 slice 

75 

*Pineapple ice 

2 h. T. 

100 

or rolls 



Butter or 



*Pecan cakes 

i 

105 

Chicory salad 

av. h. 

10 

nutmargarine 

1 ball 

75 




♦French dressing 

1 T. 

65 



— 



775 

Cream cheese 

av. h. 

100 



485 

OR 



Bread and butter 





— 




sandwiches 

1 triangle 

100 

For HEAVY 









BREAKFAST, add 



Creamed dried 

av. h. 

150 



1025 




beef on toast 

i slice 

75 

OR 



Cream (thick) for 



Lattice potatoes 

2 h. T. 

75 




coffee 

1 T. 

70 

Nutmargarine 

i ball 

75 




Broiled kingfish 

av. h. 

200 

*Baking powder 



Oysters 

6 

100 

Fried mush 

1 slice 

100 

biscuits (wheat- 



♦Boston brown bread 



Maple sirup 

2 T. 

130 

less) 

i 

125 

and nutmargarine 

1 slice 

100 



— 

Caramel junket 

X cup 

100 

Roast shoulder of 





500 

Cream (thin) 

x cup 

100 

lamb 

av. h. 

200 

OR 


— 

*Cornmeal hermits 

I 

50 

Currant jelly 

1 T. 

100 







Sauted bananas 

y banana 

75 






750 

Beets with 

.2 h. T. 

25 

♦Baked apples (karo) 

1 large 

200 

OR 



♦white sauce 

2 T. 

50 

Oatmeal 

2 h. T. 

50 




♦Buckwheat bread 

1 slice 

75 

Top milk 

X cup 

100 




or rolls 



Sugar 

1 t. 

25 

♦Mock sausage 

I 

180 

♦Grapefruit and pear 



Coffee 

1 cup 

0 

♦White sauce 

2 T. 

50 

salad 

av. h. 

185 

Hot milk 

X, cup 

40 

Brussels sprouts 

2 h. T. 

30 

Bread and nutmar- 



Sugar 

I t. 

25 

Sauted apples 

3 slices 

75 

garine sand- 



♦Buckwheat bread 

i slice 

75 

♦Baking powder 



wiches 

1 triangle 

100 

♦Fruit butter 

1 T. 

65 

biscuits (wheat- 








— 

less) 

i 

125 



1010 



580 

♦Fruit butter 

i T. 

65 

OR 





— 

♦Cornmeal (left 









over) molded 









with apricots 

av. h. 

145 

Irish stew 

av. h. 

250 




Top milk 

X cup 

100 

♦Cornmeal dump- 








— 

lings 

X 

140 






770 

Scalloped tomatoes 

2 h. T. 

100 







String beans 

2 h. T. 

40 







♦Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple and nut salad 

av. h. 

260 









1015 



































©ctobev 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES' 

Omelet (3 eggs) 

omelet 

160 

Cream of spinach 



Pears or 

i large 

.75 

with creamed 



soup 

X cup 

125 

apples 

1 

100 

oysters 

2 h. T. 

100 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 

Baked potatoes 

1 medium 

100 

Codfish steaks 

av. h. 

120 

Cream (thin) 

Y, cup 

100 

Ripe olives 

2 

30 

* Anchovy butter 

1 T. 

25 

Sugar (powdered) 



♦Rice bread 

1 slice 

75 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Butter or 



Lima beans 

2 h. T. 

100 

Coffee 

1 cup 

0 

nutmargarine 

1 ball 

75 

Cauliflower 

2 h. T. 

40 

Hot milk 

Y cup 

40 

*Prune jelly 

2 h. T. 

115 

Celery 

3 small 


Sugar (loaf) 

i cube 

25 

*Molasses nut 




stalks 

10 

*Rice bread 

1 slice 

75 

drop cookies 

1 

115 

♦Rice bread 

1 slice 

75 

Butter or 






or rolls 



nutmargarine 

r ball 

75 



770 

Bavarian cream 

2 h. T. 

135 



— 

OR 



with stewed green 





5io 




gage plums 

Y cup 

50 



— 




♦War cake 

1 slice 

150 

For HEAVY 



*Green corn, toma- 






BREAKFAST, add 



toes and cheese 

av. h. 

215 

nn 


1005 




Hashed browned 






Cream (thick) for 



potatoes 

2 h. T. 

75 




coffee 

1 T. 

70 

♦Rice bread 

1 slice 

75 

Cream of spinach 



Omelet (3 eggs) 

Y omelet 

160 

♦Apricot butter 

1 T. 

40 

soup 

X cup 

125 

♦Oatmeal muffins 

1 

130 

Chocolate blanc- 



Toast 

1 slice 

75 

Strawberry jam 

1 T. 

100 

mange 

2 h. T. 

200 

Baked halibut 

av. h. 

200 



— 

♦Custard sauce 

3 T. 

60 

♦Tomato sauce 

2 T. 

40 



460 

♦Pecan cakes 

1 

105 

Potato au gratin 

2 h. T. 

100 

OR 


— 




String beans 

2 h. T. 

40 






770 

Lettuce with 

1 small 





OR 



♦French dressing 

serving 

100 

Oranges 

1 

100 




♦Rice bread 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 




or rolls 



Top milk 

Y cup 

100 

♦Nut and cheese 



* Cottage pudding 

av. h. 

200 

Sugar 

1 t. 

25 

roast 

i slice 

245 

♦Maple sauce 

1 T. 

60 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 




Hot milk 

X cup 

40 

Cauliflower 

2 h. T. 

40 

OR 


1015 

Sugar 

11. 

25 

*Rice bread 

1 slice 

75 




♦Oatmeal muffins 

I 

130 

Oleomargarine 

1 ball 

75 




Honey 

I T. 

100 

Stewed dried 



Boiled codfish 

av. h. 

175 



— 

peaches 

av. h. 

100 

with egg sauce 

2 T. 

75 



590 

Top milk 

X cup 

100 

Riced potatoes 

2 h. T. 

75 



— 

♦Indian meal 



Lima beans 

2 h. T. 

100 




doughnuts 



Sliced tomatoes 

1 

40 




(commeal) 

1 

85 

with *French 








— 

dressing (Wesson 








770 

oil) 

1 T. 

65 







♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple tapioca pud- 









ding 

2 h. T. 

150 







Top milk 

Y cup 

100 









1005 

































©ctober 10 


Mess Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegeibles 


Fruit 


Miscuaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Grapefruit 

A large 

125 

Hashed creamed 



Honey 

1 t. 

35 

potatoes 

2 h. T. 

IOO 

Filet mignon 

av. h. 

200 

Brussels sprouts 

2 h. T. 

30 

*Mushroom sauce 

2 T. 

40 

*Oatmeal muffins 

1 

130 

Mashed potatoes 

2 h. T. 

100 

*Orange honey 

1 T. 

55 

Stuffed eggplant 

2 h. T. 

50 

Artichokes with 

1 

50 

Salted pecan nuts 

8 

80 

*Hollandaise 



*Rice bread 

1 slice 

75 

sauce 

2 T. 

130 

or rolls 



*Cornmeal cheese 



Deep dish apple pie 

av. h 

300 

sticks 

2 

100 

*(rice and barley 





— 

flour pastry) 


1005 

OR 


795 

OR 






Grapefruit (karo) 

A. large 

140 

Fried scallops 

2 h. T. 

150 

Porterhouse steak 

av. h. 

200 

*Tartare sauce 

1 T. 

100 

Bordelaise sauce 

1 T. 

100 

Lyonnaise pota- 



French fried pota- 



toes 

2 h. T. 

75 

toes 

2 h. T. 

75 

*Corn muffins 

X 

130 

Scalloped tomatoes 

2 h. T. 

100 

Nutmargarine 

1 ball 

75 

*Rice bread 

1 slice 

75 

Caramel custard 

A cup 

150 

or rolls 



*Oatmeal wafers 

1 

100 

*Apple tapioca pud- 





—■ 

ding 

2 h. T. 

150 



780 

Cream (thin) 

A, cup 

IOO 

OR 


—r 

*Pecan cakes 

I 

105 






1045 

*Scalloped codfish 



OR 



and rice 

av. h. 

130 




Boiled potatoes 

1 medium 

100 




*Rice bread 

1 slice 

75 

Hamburg steak 

av. h. 

200 

Oleomargarine 

1 ball 

75 

*Brown nut sauce 

2 T. 

no 

*Apple and date 



Hashed creamed 



salad 

av. h. 

275 

potatoes 

2 h. T. 

IOO 

*Cottage cheese 



Cabbage au gratin 

2 h. T. 

90 

sandwiches 

i triangle 

100 

Carrots 

2 h. T. 

40 



— 

*Rice bread 

2 slices 

150 



755 

Oleomargarine 

1 ball 

75 




*Rice (left over) 






molded with 






prunes 

av. h. 

185 




Top milk 

X cup 

IOO 






1050 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cantaloupe 

A melon 

50 

Hominy 

2 h. T. 

60 

Cream (thin) 

A cu p 

IOO 

Sugar (powdered) 



or maple sugar 

11. 

25 

Coffee 

1 cup 

0 

Hot milk 

>4 CUp 

40 

Sugar (loaf) 

i cube 

25 

Rice bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



450 


For HEAVY 
BREAKFAST, add 


Cream (thick) for 
coffee 

*Griddle cakes 
(corn flour) 
Maple sirup 


1 T. 

3 cakes 

2 T. 


70 

180 

130 


OR 


380 


Bananas 

Hominy 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

French toast 
Com simp 


2 h. T. 
X cup 
1 t. 

1 cup 
A cup 
11 . 

i slice 
1 T. 


100 

60 

xoo 

25 

o 

40 

25 

150 

55 

555 
































©ctobet XX 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 


French lamb 
chops 

Currant jelly 
Hashed browned 
potatoes 
Celery 

Ripe olives 
*Rice bread 
Butter or 
nutmargarine 
Caramel custard 
*Commeal ginger¬ 
bread 


OR 


French lamb 
chops 

Currant jelly 
Lattice potatoes 
*Rice bread 
Nutmargarine 
Artichokes 
*Hollandaise 
sauce 

*Cornmeal cheese 
sticks 


OR 


* Scrambled eggs 
with crab meat 
Cauliflower au 
gratin 

*Rice bread 
Oleomargarine 

*Fruit compote 
Oranges, bananas 
(karo) 

*Soft honey cake 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

A large 

140 

2 

200 

*Cheese relish 

i slice 

55 

Corn flakes 

3 h. T. 

45 

I t. 

35 

Roast capon 

1 slice 

200 

Cream (thin) 

A\ cup 

100 



*Hominy stuffing 

1 h. T. 

35 

Sugar (powdered) 



2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

3 small 


Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

stalks 

10 

Hearts of lettuce 



Hot milk 

A cup 

40 

2 

30 

with *French 

1 small 


Sugar (loaf) 

i cube 

25 

i slice 

. 75 

dressing 

serving 

100 

*Rice bread 

1 slice 

75 



*Rice bread 

1 slice 

75 

Butter or 



i ball 

75 

or rolls 



nutmargarine 

1 ball 

75 

A. cup 

150 

*Ginger ice cream 

2 h. T. 

200 



— 



*Honey cake, butter- 





525 

i slice 

150 

scotch filling 

1 slice 

130 





800 

OR 


1030 

For HEAVY 








BREAKFAST, add 





Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 





*Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

2 

200 

Roast chicken 

1 slice 

200 

Fried eggs 

1 

100 

i T. 

100 

*Boiled rice stuffing 

1 h. T. 

35 

*Buckwheat gems 

1 

130 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

*Orange marmalade 

1 T. 

100 

i slice 

75 

Stewed celery 

2 h. T. 

15 



— 

i ball 

75 

* White sauce 

2 T. 

50 



400 

i 

50 

Spinach 

2 h. T. 

40 

OR 


— 



*Rice bread 

1 slice 

75 




2 T. 

130 

or rolls 








*Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



2 

100 

*Honey cake, butter- 



cots 

A cup 

200 


— 

scotch filling 

1 slice 

130 

Commeal mush 

2 h. T. 

80 


805 




Top milk 

A cup 

100 


— 

OR 


1000 

Sugar 

1 t. 

25 






Coffee 

1 cup 

0 






Hot milk 

A, cup 

40 

2 h. T. 

200 

Cream of celery 



Sugar 

11. 

25 

2 h. T. 

105 

soup 

1 cup 

200 

*Buckwheat gems 

I 

130 



Fricassee of chicken 

av. h. 

200 

* Apricot butter 

I T. 

40 

2 h. T. 

80 

Hashed creamed 






i slice 

75 

potatoes 

2 h. T. 

100 



640 

i ball 

75 

Hearts of lettuce 





-- 

A orange 

50 

with ^French 






A banana 

50 

dressing (Wesson 

1 small 





i T. 

30 

oil) 

serving 

100 




i slice 

”5 

Celery 

3 small 






— 


stalks 

10 





780 

*Rice bread 

2 slices 

150 





— 

Oleomargarine 

1 ball 

75 






*Coffee jelly 

A cup 

40 






*Custard sauce 

3T. 

60 






*Soft honey cake 

1 slice 

US 








1050 





































©ctober 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 


PORTION 


Creamed capon 
on toast 
Peas 
Celery 


2 h. T. 
x slice 

2 h. T. 

3 small 
stalks 


Ripe olives 
♦Buckwheat gems 
Butter or 

nutmargarine 
♦Compote of rice 
with pears 
♦Molasses nut drop 
cookies 


2 

i 

1 ball 

2 h. T. 

i 


OR 


♦Cheese fondue 
on toast 

Brussels sprouts 
Stuffed eggplant 
♦Buckwheat gems 
♦Fruit butter 
Apricot tarts 
♦(potato pastry) 


av. h. 

1 slice 

2 h. T. 
2 h. T. 

i 

i T. 


i 


OR 


♦Chicken and corn- 
meal croquettes 
♦White sauce 
♦Buckwheat gems 
♦Fruit butter 
Sliced bananas 
Top milk 
♦Molasses nut 
drop cookies 


1 

2 T. 

I 

x T. 

i 

A cup 

I 


APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

150 

75 

Chicken Gumbo 

soup 

I cup 

100 

75 

Toast 

i slice 

75 

Tenderloin steak 

av. h. 

200 

10 

♦Bearnaise sauce 

1 T. 

100 

30 

Potato chips 

6 large 

75 

130 

String beans 

2 h. T. 

40 

♦Rice bread 

1 slice 

75 

75 

135 

or rolls 

♦Orange and pine¬ 
apple salad 

av. h. 

210 

Cream cheese 

av. h. 

100 

115 

Guava jelly sand¬ 
wiches 

1 triangle 

100 

795 

210 

75 

30 

OR 

Chicken Gumbo 
soup 

1 cup 

1075 

100 

50 

Toast 

1 slice 

75 

130 

Corned beef 

1 slice 

200 

65 

Boiled potatoes 

1 medium 

100 

Nutmargarine 

1 ball 

75 

200 

Mashed yellow tur¬ 
nips 

2 h. T. 

50 

760 

Cabbage au gratin 

2 h. T. 

90 

♦Rice bread 

1 slice 

75 

200 

or rolls 

♦Grapefruit salad 

with maraschino 
cherries 

av. h. 

160 

50 

130 

Guava jelly sand¬ 
wiches 

1 triangle 

100 

65 

100 

100 

OR 


1020 

115 





Creamed dried beef 

av. h. 

150 

760 

on square of fried 
cornmeal mush 

1 square 

100 


Baked potatoes 

1 medium 

100 


Oleomargarine 

1 ball 

75 


Lima beans 

2 h. T. 

100 


Corn pudding 

2 h. T. 

100 


♦Rice bread 

2 slices 

150 


Oleomargarine 

1 ball 

75 


♦Pineapple (canned) 
salad 

av. h. 

150 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Grapes 

i large 


bunch 

IOO 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

Sugar (powdered) 

X cup 

IOO 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

♦Rice bread 

Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

1 ball 

75 

490 

Cream (thick) for 



coffee 

1 T. 

70 

Shirred eggs 
♦Baking powder 
biscuits (wheat- 

1 

IOO 

less) 

1 

125 

Honey 

1 T. 

IOO 

395 

OR 



♦Baked apples 



(karo) 

1 large 

200 

Oatmeal 

2 h. T. 

50 

Top milk 

A cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

♦Baking powder 
biscuits (wheat- 

I t. 

25 

less) 

I 

125 

♦Prune butter 

i T. 

45 

610 


IOOO 







































©ctober 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 

■ 

Vegetables 


Fruit 




Miscellaneous 



TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

C 

APPROX. 

ALORIES 

DINNER 

PORTION 

Yellow perch 



Cream of celery 


•(sauted) 

av. h. 

200 

soup 

H cup 

Potato balls 

5 balls 

IOO 

‘Commeal cheese 


‘Baking powder 
biscuits (wheat- 



sticks 

Roast turkey 

2 

i slice 

less) 

X 

125 

‘Boiled rice stuffing 

1 h. T. 

Butter or 



‘Cranberry sauce 

1 T. 

nutmargarine 

i ball 

75 

Sweet potatoes 


*Apple and nut 



Southern style 

2 h. T. 

salad 

av. h. 

260 

Spinach 

2 h. T. 

*Commeal crisps 

3 

30 

Celery 

3 small 
stalks 



790 

‘Oatmeal bread 

1 slice 

OR 



or rolls 





Wine jelly 

A cup 




‘Custard sauce 

3 T. 

Chicken 



‘Almond cakes 

1 

croquettes 

i 

200 



* White sauce 

2 T. 

50 

OR 


Broiled mush- 





rooms 

2 h. T. 

40 

Cream of celery 


*Baking powder 



soup 

H CU P 

biscuits (wheat- 



‘Commeal cheese 


less) 

i 

125 

sticks 

2 

*Orange honey 

i T. 

55 

Sauted filets of bass 

av. h. 

*Pineapple and 



‘Tomato sauce 

2 T. 

apple salad 

av. h. 

200 

Potato au gratin 

2 h. T. 

Bread and 



Celery 

3 small 

nutmargarine 




stalks 

sandwiches 

i triangle 

IOO 

Ripe olives 

2 




‘Oatmeal bread 

1 slice 



770 

or rolls 


OR 



Fruit jelly 

2 h. T. 




Cream sauce 

1 T. 




‘Oatmeal wafers 

1 

Baked beans 

2 h. T. 

IOO 



*Tomato sauce 

2 T. 

40 

OR 


Spinach 

2 h. T. 

40 



Scalloped corn 

2 h. T. 

IOO 

Cream of chicken 


*Baking powder 



soup with rice (left 


biscuits (wheat 



over) 

1 cup 

less) 

i 

125 

Halibut steaks 

av. h. 

*Fruit butter 

i T. 

65 

Stuffed potatoes 

1 mediui 

‘Potato and celer] 

r 


String beans 

2 h. T. 

salad 

av. h. 

215 

Cold slaw 

2 h. T. 

*Cottage cheesf 



‘Oatmeal bread 

2 slices 

sandwiches 

i triangle 

IOO 

Oleomargarine 

1 ball 




‘Oatmeal (left over) 




785 

molded with 





dates 

av. h. 




Top milk 

X cup 


APPROX. 

CALORIES 

breakfast for next 

DAY 

PORTION 

APPROX. 

CALORIES 


Peaches 

2 

70 

150 

Cream (thin) 

Vi cup 

IOO 


Sugar (powdered) 

1 t. 

25 

IOO 

Commeal mush 

2 h. T. 

80 

285 

Cream (thin) 

A cup 

IOO 

35 

Sugar (powdered) 



55 

or maple sugar 

I t. 

25 


Coffee 

I cup 

0 

125 

Hot milk 

X cup 

40 

40 

Sugar (loaf) 

i cube 

25 


‘Oatmeal bread 

1 slice 

75 

10 

Butter or 



75 

nutmargarine 

1 ball 

75 

IOO 



615 

60 




35 

For HEAVY 




BREAKFAST, add 



1070 





Cream (thick) for 




coffee 

1 T. 

70 


Codfish balls 

1 

IOO 

IS® 

‘Potato commeal 




muffins 

1 

130 

IOO 

Strawberry jam 

1 T. 

IOO 

200 



— 

40 



400 

IOO 



— 


OR 



10 




30 




75 

Oranges 

1 

IOO 


Samp 

2 h. T. 

60 

125 

Top milk 

A cup 

IOO 

IOO 

Sugar 

11. 

25 

IOO 

Coffee 

1 cup 

0 


Hot milk 

X cup 

40 

1030 

Sugar 

11. 

25 


‘Potato cornmeal 




muffins 

I 

130 


‘Fruit butter 

I T. 

65 

200 



— 

120 



545 

IOO 



— 

40 




70 




150 




75 




145 




IOO 




1000 







































©ctobei* 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold roast turkey 

x slice 

200 

Cantaloupe 

Y melon 

50 ■ 

Cantaloupe 

y melon 

50 

Tomato salad 



Boiled leg of mutton 

1 slice 

200 

Puffed rice 

3 h. T. 

30 

with *mayon- 



Caper sauce 

2 T. 

75 

Cream (thin) 

y cup 

100 

naise 

av. h. 

150 

Radishes 

3 

10 

Sugar (powdered) 



*Potato cornmeal 



Stuffed potatoes 

1 medium 

100 

or maple sugar 

11. 

25 

muffins 

i 

130 

Scalloped onions 

2 h. T. 

150 

Coffee 

1 cup 

0 

Butter or 



*Oatmeal bread 

1 slice 

75 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

or rolls 



Sugar (loaf) 

i cube 

25 

Fruit souffle 

Yi cup 

125 

*Peach short cake 

1 slice 

200 

*Oatmeal bread 

1 slice 

75 

*Soft honey cake 

i slice 

115 

Cream (thick) 

2 T. 

140 

Butter or 





— 




nutmargarine 

1 ball 

75 



795 



1000 



‘ 

OR 



OR 





420 







For HEAVY 



*Rice hash 

av. h. 

115 

Cantaloupe 

yi melon 

50 

BREAKFAST, add 



on toast 

i slice 

75 

Boiled leg of mutton 

1 slice 

200 




*Pimento sauce 

2 T. 

50 

Caper sauce 

2 T. 

75 

Cream (thick) for 



String beans 

2 h. T. 

40 

Stuffed potatoes 

1 medium 

100 

coffee 

1 T. 

70 

*Potato cornmeal 



Scalloped tomatoes 

2 h. T. 

100 

Poached eggs on 

1 

75 

muffins 

i 

130 

Creamed corn 

2 h. T. 

85 

toast 

1 slice 

75 

* Apricot butter 

i T. 

40 

Ripe olives 

2 

30 

*Rice muffins 

1 

130 

*Apple and nut 



* Oatmeal bread 

1 slice 

75 

* Orange marmalade 

1 T. 

100 

salad 

av. h. 

260 

or rolls 





— 

Bread and 



Omelet souffle (3 

yi omelet 

200 



450 

nutmargarine 



eggs) with 



OR 


—- - 

sandwiches 

i triangle 

100 

strawberry jam 

1 T. 

100 






810 



1015 

Stewed prunes 

4 with 


OR 


— 

OR 




2 T. juice 

200 







Hominy 

2 h. T. 

60 







Top milk 

y cup 

100 

Broiled perch 

av. h. 

200 

Roast shoulder of 



Sugar 

11. 

25 

Boiled potatoes 

i medium 

100 

lamb 

av. h. 

200 

Coffee 

1 cup 

0 

Creamed onions 

2 h. T. 

75 

Roast potatoes 

1 medium 

100 

Hot milk 

l A cnp 

40 

*Potato cornmeal 



Peas 

2 h. T. 

75 

Sugar 

1 t. 

25 

muffins 

i 

130 

Corn a la southern 

2 h. T. 

125 

*Rice muffins 

1 

130 

Oleomargarine 

i ball 

75 

*Oatmeal bread 

2 slices 

150 

* Orange honey 

1 T. 

55 

Sliced oranges 

i 

100 

Oleomargarine 

1 ball 

75 



— 

*Children’s cookies 

i 

80 

*Boiled cornmealand 





635 



— 

apple dumplings 

1 

175 



— 



760 

Top milk 

X cup 

100 









1000 



• .♦ 



































©ctobev 15 


Meats Milk 

Cream 
Butter 
. Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Hard boiled eggs 

i 

75 

Mutton broth with 



Oranges 

i large 

IOO 

*Tomato sauce 

2 T. 

40 

barley 

1 cup 

IOO 

Samp 

2 h. T. 

60 

Baked potatoes 

i medium 

100 

*Commeal cheese 



Cream (thin) 

A, cup 

IOO 

Butter or 



sticks 

2 

IOO 

Sugar (powdered) 



nutmargarine 

i ball 

75 

Roast guinea hen 

i slice 

200 

or maple sugar 

I t. 

25 

String beans 

2 h. T. 

40 

Bread sauce 

1 T. ' 

50 

Coffee 

I cup 

0 

Celery 

3 small 


Mashed potatoes 

2 h. T. 

IOO 

Hot milk 

X cup 

40 

stalks 

10 

Hearts of lettuce 



Sugar (loaf) 

i cube 

25 

Ripe olives 

2 

30 

with *French 

1 small 


*Oatmeal bread 

1 slice 

75 

*Rice muffins 

I 

130 

dressing 

serving 

IOO 

Butter or 

1 ball 


Butter or 



*Oatmeal bread 

1 slice 

75 

nutmargarine 

75 

nutmargarine 

i ball 

75 

or rolls 





— 

Apricot tarts 

i 

200 

Apple and sago 





500 

*(quick barley 


— 

pudding 

2 h. T. 

150 



— 

flour pastry) 


775 

Cream (thick) 

2 T. 

140 

For HEAVY 
BREAKFAST, add 











OR 

• 


OR 


1015 

Cream (thick) for 










Hashed mutton 

av. h. 

150 


• 


coffee 

1 T. . 

70 

on toast 

i slice 

75 




Corned beef hash 

2 h. T. 

200 

Lyonnaise 


Mutton broth with 



French toast 

1 slice 

150 

potatoes 

2 h. T. 

75 

barley 

1 cup 

IOO 

Maple sirup 

2 T. 

130 

Brussels sprouts 

2 h. T. 

30 

*Commeal cheese 





— 

Celery 

3 small 


sticks 

2 

IOO 



550 

stalks 

10 

Pigeon pot pie 

av. h. 

300 

OR 


— 

*Rice muffins 

i 

130 

Sauted bananas 

A banana 

75 




*Orange honey 

i T. 

55 

Peas 

2 h. T. 

75 




Apple snow 

2 h. T. 

50 

Celery 

3 small 


Bananas 

1 

IOO 

*Custard sauce 

3 T. 

60 

stalks 

10 

Oatmeal 

2 h. T. 

50 

*Molasses nut 



*Oatmeal bread 

1 slice 

75 

Top milk 

A cup 

IOO 

drop cookies 

i 

ii 5 

or rolls 



Sugar 

11. 

25 



*Stewed pineapple 

1 slice 

65 

Coffee 

1 cup 

0 



750 

with maraschino 

2 T. juice 


Hot milk 

A cup 

40 

OR 


— 

cherries 

4 

IOO 

Sugar 

11. 

25 




*Molasses nut drop 



*Oatmeal bread 

i slice 

75 

*Cottage pie (left 



cookies 

1 

115 

* Orange marmalade 

1 T. 

IOO 

av. h. 








over) 

Sauted eggplant 

300 

30 

OR 


1015 



515 

i slice 






*Rice muffins 

i 

130 






*Apricot butter 

i T. 

40 







*Hominy(left over) 
molded with 
chopped figs 
Top milk 

av. h. 

A, cup 

155 

xoo 

Corned beef 
*Mustard sauce 
Boiled potatoes 
Mashed yellow tur- 

1 slice 

1 T. 

1 medium’ 

200 

75 

IOO 

• 





755 

nips 

2 h. T. 

50 






Cold slaw 

2 h. T. 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Cocoanut pudding 

2 h. T. 

210 







*Lemon sauce 

2 T. 

IOO 









1030 






























©ctober 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


LUNCHEON OR SUPPER 


Curried scallops 
Lyonnaise pota¬ 
toes 

Stuffed tomatoes 
*Oatmeal bread 
Butter or 
nutmargarine 
*Vegetable salad 
Bread and butter 
sandwiches 


OR 


Creamed oysters 
on toast 

Mashed potatoes 
Spinach 
*Potato bread 
Nutmargarine 
* Vegetable salad 
Cheese sand¬ 
wiches 


OR 


*Rice fondue on 
toast 

Hashed creamed 
potatoes 
String beans 
*Potato bread 
Oleomargarine 
French toast 
Maple sirup 


1 

MEATLESS DAY 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIE:; 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

2 h. T. 

150 

Split pea soup 

Y cup 

125 

Pears or 

1 large 

75 



*Cheese relish 

1 slice 

55 

Apples 

1 

100 

2 h. T. 

75 

Spanish mackerel 



Minute tapioca 

2 h. T. 

60 

i 

100 

(sauted) 

av. h. 

200 

Cream (thin) 

Y cup 

100 

i slice 

75 

Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 





Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

i ball 

75 

Celery 

3 small 


Coffee 

1 cup 

0 

av. h. 

185 


stalks 

10 

Hot milk 

Ya cup 

40 



Ripe olives 

2 

30 

Sugar (loaf) 

1 cube 

25 

i triangle 

100 

^Potato bread 

1 slice 

75 

*Potato bread 

1 slice 

75 


— 

or rolls 



Butter or 




760 

*Frozen maple cus- 



nutmargarine 

1 ball 

75 


— 

tard 

2 h. T. 

150 






*Chocolate fruit cake 

1 slice 

160 



475 

2 h. T. 

100 



1005 

For HEAVY 



i slice 

75 

OR 



BREAKFAST, add 



2 h. T. 

100 







2 h. T. 

40 




Cream (thick) for 



i slice 

75 

Split pea soup 

Ya cup 

125 

coffee 

1 T. 

70 

i ball 

75 

*Cheese relish 

1 slice 

55 

Soft cooked eggs 

1 

75 

av. h. 

185 

Boiled codfish 

av. h. 

75 

*Southem spoon 





Egg sauce 

2 T. 

75 

corn bread 

2 h. T. 

100 

i triangle 

100 

Potato balls 

5 balls 

100 

Honey 

1 T. 

100 


— 

Stuffed tomatoes 

1 medium 

100 


- 

• - 


750 

Sliced cucumbers 

av. h. 

15 



345 


— 

with *French 



OR 





dressing 

1 T. 

65 






*Potato bread 

1 slice 

75 




av. h. 

150 

or rolls 



*Baked apples (karo) 

1 large 

200 

i slice 

75 

*Prune tapioca pud- 



Rice (steamed) 

2 h. T. 

70 



ding 

2 h. T. 

150 

Top milk 

Y cup 

100 

2 h. T. 

100 

Cream (thin) 

Ya cup 

100 

Sugar 

X t. 

25 

2 h. T. 

40 




Coffee 

I cup 

0 

i slice 

75 



1035 

Hot milk 

Y cup 

40 

i ball 

75 

OR 



Sugar 

I t. 

25 

i slice 

150 




*Potato bread 

i slice 

75 

2 T. 

130 




*Fruit butter 

1 T. 

65 


— 

Grapefruit 

Y large 

125 




# 

795 

Baked haddock 

av. h. 

200 



600 


— 

Egg sauce 

2 T. 

75 






Riced potatoes 

2 h. T. 

75 






Scalloped onions 

2 h. T. 

150 






*Potato bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 






*Norwegian prune 








pudding 

2 h. T. 

100 






*Lemon sauce 

2 T. 

100 






/ 


1050 











































©ctobev 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 





SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled bluefish 

av. h. 

200 

Clam broth 

1 cup 

125 

Cantaloupe 

X melon 

50 

Potato cakes 

i 

5 ° 

Toast 

i slice 

75 

Quaker oats 

3 h. T. 

45 

Carrots with 

2 h. T. 

15 

Lamb steaks 

av. h. 

200 

Cream (thin) 

X cup 

xoo 

* white sauce 

2 T. 

5 o 

Mint jelly 

1 T. 

100 

Sugar (powdered) 



Sliced tomatoes 

i 

40 

Ripe olives 

2 

30 

or maple sugar 

1 t. 

25 

*French dressing 

i T. 

65 

Potatoes au gratin 

2 h. T. 

100 

Coffee 

1 cup 

0 

*Potato bread 

i slice 

75 

Peas 

2 h. T. 

75 

Hot milk 

X cup 

40 

Butter or 



*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

nutmargarine 

i ball 

75 

or rolls 



^Potato bread 

1 slice 

75 

*Rice pudding 



*Banana salad 

X banana 

125 

Butter or 



with raisins 

2 h. T. 

100 

Guava jelly sand- 



nutmargarine 

1 ball 

75 

Cream (thin) 

X cup 

100 

wiches 

1 triangle 

100 












435 



770 



1005 



— 

OR 


— 

OR 












For HEAVY 









BREAKFAST, add 



*Nut loaf 

i slice 

200 

Clam broth 

1 cup 

125 




*Pimento sauce 

2 T. 

50 

Toast 

1 slice 

75 

Cream (thick) for 



Sliced tomatoes 



Mutton chops 

2 

200 

coffee 

1 T. 

70 

with *French 



Currant jelly 

1 T. 

100 

Buckwheat cakes 

3 small 

210 

dressing 

av. h. 

115 

Scalloped potatoes 

2 h. T. 

100 

Maple sirup 

2 T. 

130 

*Potato bread 

i slice 

75 

Lima beans 

2 h. T. 

100 




* Apricot butter 

i T. 

40 

*Potato bread 

1 slice 

75 



410 

Creamy rice pud- 



or rolls 



OR 


— 

ding 

2 h. T. 

200 

* Orange and pine- 






Cream (thin) 

X cup 

100 

apple salad 

av. h. 

210 






— 

Bread and nutmar- 



Oranges 

1 

100 



780 

garine sand- 



Hominy 

2 h. T. 

60 

OR 


— 

wiches 

1 triangle 

100 

Top milk 

X cup 

100 







Sugar 

11. 

25 






1085 

Coffee 

1 cup 

0 

Corned beef hash 



OR 



Hot milk 

X cup 

40 

(left over) 

2 h. T. 

200 




Sugar 

I t. 

25 

Lima beans 

2 h. T. 

100 




Fried commeal 



Spinach 

2 h. T. 

40 

Chicken pot pie 



mush 

i slice 

100 

Cold slaw 

2 h. T. 

70 

* (oatmeal pastry) 

av. h. 

300 

Maple sirup 

1 T. 

65 

*Potato bread 

i slice 

75 

Peas 

2 h. T. 

75 




*Prune butter 

i T. 

45 

Corn a la southern 

2 h. T. 

I2 5 



515 

*Rice (left over) 



*Potato bread 

2 slices 

150 




molded with 



Oleomargarine 

1 ball 

75 




grated pine- 



*Apple and date 






apple 

av. h. 

130 

salad 

av. h. 

275 




Top milk 

X cup 

100 









— 



1000 






760 



























































©ctobev 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

1 

300 

Casaba melon 

1 slice 

40 

Grapefruit (karo) 

K large 

140 

Hearts of lettuce 



Roast beef 

1 slice 

200 

Rice (steamed) 

2 h. T. 

70 

with *French 

1 small 


^Mushroom sauce 

2 T. 

40 

Cream (thin) 

X cup 

IOO 

dressing 

serving 

xoo 

Roast potatoes 

1 medium 

IOO 

Sugar (powdered) 



Bread and butter 

x slice 

IOO 

Lima beans 

2 h. T. 

IOO 

or maple sugar 

1 t. 

25 

Orange jelly 

14 . cup 

100 

Cold slaw 

2 h. T. 

70 

Coffee 

1 cup 

0 

*Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Hot milk 

V\ cup 

40 

*Pecan cakes 

1 

105 

or rolls 



Sugar (loaf) 

i cube 

25 




Chocolate parfait 

1 glass 

250 

*Potato bread 

1 slice 

75 



765 

*Honey cake with 



Butter or 



OR 



marshmallow fill- 



nutmargarine 

1 ball 

75 




ing 

1 slice 

130 



— 









550 

Broiled squabs 

1 

300 



1005 



— 

Sauted apples 

2 slices 

50 

OR 


— 

For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







*Potato bread 

1 slice 

75 

Casaba melon 

1 slice 

40 

Cream (thick) for 



Nutmargarine 

1 ball 

75 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

*Baked honey 



^Mushroom sauce 

2 T. 

40 

Scrambled eggs 

2 h. T. 

200 

custard 

y .! cup 

150 

Roast potatoes 

1 medium 

IOO 

*Quaker muffins 

1 

130 

*Chocolate cake 

1 slice 

120 

Creamed onions 

2 h. T. 

75 

Peach marmalade 

1 T. 

IOO 




Corn a la southern 

2 h. T. 

125 



— 



780 

Celery 

3 small 




500 

OR 


— 


stalks 

10 

OR 


— 




Ripe olives 

2 

30 







*Potato bread 

1 slice 

75 




Omelet (3 eggs) 

y. 2 omelet 

160 

or rolls 



Bananas 

1 

IOO 

Mashed potatoes 

2 h. T. 

IOO 

*Caramel ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

Stewed parsnips 

2 h. T. 

35 

* Chocolate cake 

1 slice 

120 

Top milk 

X cup 

IOO 

*White sauce 

2 T. 

50 




Sugar 

1 t. 

25 

Spinach 

2 h. T. 

40 



1015 

Coffee 

1 cup 

0 

*Potato bread 

1 slice 

75 

OR 



Hot milk 

K cup 

40 

*Orange honey 

1 T. 

55 




Sugar 

I t. 

25 

Stewed figs 

av. h. 

IOO 




*Quaker muffins 

I 

130 

War cake 

1 slice 

150 

Beef a la mode 

av. h. 

200 

*Orange honey 

1 T. 

55 



— 

Lyonnaise potatoes 

2 h. T. 

75 



— 



765 

Creamed cauli- 





555 




flower 

2 h. T. 

50 



— 




Mashed yellow tur- 









nips 

2 h. T. 

50 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apricot and sago 









pudding 

2 h. T. 

150 







Top milk 

X cup 

IOO 







*War cake 

1 slice 

150 









1000 

































©ctobev 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Minced beef with 

av. h. 

150 

*Julienne soup 



Grapes 

1 large 


creamed mush- 



(meatless) 

1 cup 

75 


bunch 

IOO 

rooms 

2 h. T. 

90 

*Cheese relish 

i slice 

55 

Hominy 

2 h. T. 

60 

French fried pota- 



Roast loin of lamb 

1 slice 

200 

Cream (thin) 

X cup 

IOO 

toes 

2 h. T. 

75 

Currant jelly 

1 T. 

100 

Sugar (powdered) 



*Boston brown 



Boiled potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

bread and but- 



Creamed corn 

2 h. T. 

85 

Coffee 

1 cup 

0 

ter 

i slice 

100 

Ripe olives 

2 

30 

Hot milk 

X cup 

40 

Fig pudding 

av. h. 

300 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

*Lemon sauce 

2 T. 

100 

or rolls 



*Potato bread 

1 slice 

75 



— 

*Pineapple and 



Butter or 





815 

peach salad 

av. h. 

185 

nutmargarine 

1 ball 

75 

OR 


— 

Bread and butter 









sandwiches 

1 triangle 

100 



500 

Rehedted beef 

av. h. 

150 



1005 




with *commeal 



OR 



For HEAVY 



dumplings 

i 

140 




BREAKFAST, add 



Cold slaw 

2 h. T. 

70 







*Quaker muffins 

i 

130 

*Julienne soup 



Cream (thick) for 



*Orange honey 

i T. 

55 

(meatless) 

1 cup 

75 

coffee 

1 T. 

70 

*Hominy molded 



*Cheese relish 

1 slice 

55 

Sauted flounders 

av. h. 

200 

with figs 

av. h. 

155 

*Ragout of mutton 

av. h. 

3 i 5 

*Popovers 

1 

IOO 

Cream (thin) 

X cup 

100 

with*hominy balls 

3 balls 


*Orange marmalade 

1 T. 

IOO 



— 

Stuffed peppers 

1 

100 



— 



800 

Cauliflower au 





470 

OR 


— 

gratin 

2 h. T. 

80 

OR 






*Potato bread 

x slice 

75 







or rolls 






Broiled sardines 

3 

125 

*Orange and pear 



Stewed dried apri- 



on toast 

i slice 

75 

salad 

av. h. 

200 

cots 

X cup 

200 

Boiled potatoes 

i medium 

100 

Bread and nutmar- 



Oatmeal 

2 h. T. 

50 

String beans 

2 h. T. 

40 

garine sand- 



Top milk 

X Cup 

IOO 

*Quaker muffins 

i 

130 

wiches 

1 triangle 

100 

Sugar 

1 t. 

25 

*Apricot butter 

i T. 

40 




Coffee 

1 cup 

0 

*Baked apple 





1000 

Hot milk 

X cup 

40 

(karo) 

i large 

200 

OR 



Sugar 

11. 

25 

Top milk 

X cup 

100 




*Potato bread 

i slice 

75 




*Turkish pilaf with 



*Apricot butter 

1 T. 

40 




cooked meat 









(left over) 

av. h. 

125 



555 




*Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 

• 






Oleomargarine 

1 ball 

75 

■* 






Lima beans 

2 h. T. 

100 







Scalloped onions 

2 h. T. 

150 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 









with *Mayonnaise 









(Wesson oil) 

av. h. 

130 









1015 




































©ctobev 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 


CALORIES 



CALORIES 

DAY 

*Cheese omelet 

Y omelet 

250 

Cream of mushroom 

X cup 


Peaches 

Stuffed tomatoes 

1 

100 

soup 

150 

Cream (thin) 

*Potato bread 

1 slice 

75 

*Commeal crisps 

3 

30 

Sugar (powdered) 

Butter or 


Roast Philadelphia 



Corn flakes 

nutmargarine 

1 ball 

75 

chicken 

1 slice 

200 

Cream (thin) 

*Orange salad 

av. h. 

200 

*Mashed potato 



Sugar (powdered) 

Bread and butter 



stuffing 

1 h. T. 

50 

or maple sugar 

sandwiches 

1 triangle 

100 

String beans 

2 h. T. 

40 

Coffee 


__ 

Succotash 

2 h. T. 

100 

Hot milk 



800 

Hearts of lettuce 



Sugar (loaf) 

OR 



with *French 

1 small 


*Rice bread with 



dressing 

serving 

100 

raisins 




*Rice bread with 

1 slice 

75 

Butter or 

*Corn and cheese 



raisins or rolls 

2 h. T. 


nutmargarine 

souffle 

A cup 

2 h. T. 

135 

Pineapple pudding 

125 


Hashed creamed 

Cream (thick) 

2 T. 

140 


potatoes 

100 




For HEAVY 

Stuffed tomatoes 
*Rice bread with 

1 medium 

100 

OR 


1010 

BREAKFAST, add 





raisins 

1 slice 

75 




Cream (thick) for 

* Apricot butter 

1 T. 

40 

Cream of mush- 

A cup 


*Potato and onion 



room soup 

150 

coffee 

salad 

av. h. 

215 

*Cornmeal crisps 

2 

30 

Omelet (3 eggs) 

Bread and 


Roast Guinea hen 

1 slice 

200 

*Com muffins 

nutmargarine 

1 triangle 

100 

Bread sauce 

1 T. 

50 

Honey 


— 

Guava jelly 

1 T. 

100 




765 

Riced potatoes 

2 h. T. 

75 

OR 

OR 



Succotash 

Celery 

2 h. T. 

3 small 

100 





stalks 

10 


*Cheese omelet (3 



Ripe olives 

2 

30 

*Baked apples (karo) 

eggs) 

Y omelet 

250 

*Rice bread with 

1 slice 

75 

Samp 

Riced potatoes 

2 h. T. 

75 

raisins or rolls 

2 h. T. 


Top milk 

Spinach 

2 h. T. 

40 

*Date pudding 

100 

Sugar 

*Rice bread with 
raisins 

x slice 

*Lemon sauce 

2 T. 

100 

Coffee 

Hot milk 

75 

OR 


1020 

*Fruit butter 
*Vegetable salad 
Bread and oleo- 

1 T. 

65 

185 

Sugar 

*Corn muffins 
*Fruit butter 

av. h. 

Molded fish 

av. h. 

200 

margarine 

1 triangle 


Egg sauce 

2 T. 

75 


sandwiches 

100 

Boiled potatoes 

1 medium 

100 





Cauliflower 

2 h. T. 

5 o 




790 

Sliced tomatoes 

X 

40 





with *French 







dressing (Wesson 
oil) 

1 T. 

65 

• 




*Rice bread with 

2 slices 

150 





raisins 

Oleomargarine 

1 ball 

75 





*Prune brown Betty 

2 h. T. 

150 





Top milk 

X cup 

100 







1005 



PORTION 


2 

X cup 
I t. 

3h. T. 
X A cup 

i t. 

I cup 
X cup 
i cube 

i slice 

i ball 


i T. 

Y omelet 

i 

i T. 


1 large 

2 h. T. 

cup 
i t. 

I cup 
A cup 
i t. 
i 

i T. 


APPROX. 

CALORIES 


70 

100 

25 

45 

100 


25 

o 

40 

25 

75 

75 

580 


70 

160 

130 

100 

460 


200 

60 

100 

25 

o 

40 

25 

130 

65 

645 


































©ctober 21 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

Curried chicken 

av. h. 

150 

Brown rice 

i /4 T. 

50 

Chutney 

i T. 

10 

Stewed celery 

2 h. T. 

15 

♦Brown sauce 

2 T. 

75 

*Corn muffins 
Butter or 

i 

130 

nutmargarine 
* Apple and nut 

i ball 

75 

salad 

av. h. 

260 

*Commeal crisps 

3 

30 

795 

OR 


~ 

Curried scallops 

2 h. T. 

150 

on toast 

i slice 

75 

Chutney 

Hashed browned 

i T. 

10 

potatoes 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

Cabbage 

2 h. T. 

50 

♦Corn muffins 

i 

130 

Nutmargarine 
♦Deviled eggs 

i ball 

75 

with cheese 

av. h. 

125 

*Commeal crisps 

3 

30 

760 

OR 

Sauted halibut 



steaks 

av. h. 

120 

Mashed potatoes 

2 h. T. 

100 

Scalloped toma- 

2 h. T. 


toes 

100 

*Com muffins 

i 

130 

Oleomargarine 

i ball 

75 

Dates stuffed 

3 

150 

with creamec 
cheese on 



lettuce with 

X head 

10 

♦French dressing 

l i T. 

65 

750 


DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cream of tomato 



Cantaloupe 

X melon 

50 

soup 

X cup 

150 

Oatmeal 

2 h. T. 

50 

*Boston brown bread 



Cream (thin) 

X cup 

100 

and butter sand- 



Sugar (powdered) 



wiches 

i triangle 

100 

or maple sugar 

1 t. 

25 

Delmonico steaks 

av. h. 

200 

Coffee 

1 cup 

0 

♦Bearnaise sauce 

1 T. 

100 

Hot milk 

X cup 

40 

French fried pota- 



Sugar (loaf) 

i cube 

25 

toes 

2 h. T. 

75 

♦Rice bread with 



Cabbage 

2 h. T. 

50 

raisins 

1 slice 

75 

Celery 

3 small 


Butter or 




stalks 

10 

nutmargarine 

1 ball 

75 

♦Rice bread with 

1 slice 

75 




raisins or rolls 





440 

* Pumpkin pie 

av. h. 

250 




*(oatmeal pastry) 








IOXO 

For HEAVY 



OR 



BREAKFAST, add 



Cream of tomato 



Cream (thick) for 



soup 

X cup 

150 

coffee 

1 T. 

70 

♦Boston brown bread 



Fried eggs 

1 

100 

and nutmargarine 



♦Baking powder 



sandwiches 

1 triangle 

100 

biscuits (wheat- 



Loin chops of lamb 

1 

200 

less) 

1 

125 

Mint sauce 

1 T. 

5 

Peach marmalade 

1 T. 

100 

Mashed potatoes 

2 h. T. 

100 



— 

Brussels sprouts 

2 h. T. 

30 



395 

Hearts of lettuce 



OR 



with *French 

1 small 





dressing 

serving 

100 

. 



*Rice bread with 

1 slice 

75 

Oranges 

1 

100 

raisins or rolls 



Hominy 

2 h. T. 

60 

♦Marlborough pie 



Top milk 

X cup 

100 

* (oatmeal pastry) 

av. h. 

275 

Sugar 

X t. 

25 




Coffee 

I cup 

0 

OR 


1035 

Hot milk 

X cup 

40 

Cream of tomato 

X cup 


Sugar 

♦Baking powder 

I t. 

25 

soup 

I 5 <> 

biscuits (wheat- 



Stewed shin of beef 

av. h. 

175 

Jpss) 

i T. 

125 

Stewed carrots with 

2 h. T. 

15 

Honey 

1 T. 

100 

♦white sauce 

2 T. 

50 



_ 

Hearts of lettuce 





575 

with *French 






dressing (Wes- 

x small 





son oil) 

serving 

100 




♦Rice bread with 






raisins 

2 slices 

150 




Oleomargarine 

1 ball 

75 




♦Cottage pudding 

av. h. 

200 




♦Chocolate sauce 

2 T. 

90 






1005 






































©ctobev 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Grapefruit with 

X large 

125 

Oranges 

ilarge 

IOO 

chops 

2 

200 

maraschino 

1 T. 

20 

Cornmeal mush 

2 h. T. 

80 

Sauted potatoes 

2 h. T. 

75 

Roast duck 

1 slice 

200 

Cream (thin) 

X cup 

IOO 

Spinach 

2 h. T. 

40 

*Hominy stuffing 

1 h. T. 

30 

Sugar (powdered) 



Celery 

3 small 


Apple sauce 

2 T. 

IOO 

or maple sugar 

1 t. 

25 


stalks 

10 

Riced potatoes 

2 h. T. 

75 

Coffee 

1 cup 

0 

*Rice bread with 



Creamed onions 

2 h. T. 

75 

Hot milk 

Y cup 

40 

raisins 

i slice 

75 

*Rice bread with 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



raisins or rolls 



*Rice bread with 



nutmargarine 

i ball 

75 

*Eggless steamed 



raisins 

1 slice 

75 

Lemon jelly 

X cup 

IOO 

pudding 

2 h. T. 

280 

Butter or 



*Molasses cake 

i slice 

210 

*Foamy sauce 

1 T. 

65 

nutmargarine 

1 ball 

75 



785 



1045 



520 

OR 



OR 





— 







For HEAVY 









BREAKFAST, add 



Oranges 

i 

IOO 

Grapefruit (karo) 

X large 

140 




Irish stew 

av. h. 

250 

Boiled fowl 

av. h. 

200 

Cream (thick) for 



*Baking powder 



Celery sauce 

2 T. 

50 

coffee 

1 T. 

70 

biscuits (wheat- 



Hashed creamed 



Finnan haddock 

av. h. 

160 

less) 

i 

125 

potatoes 

2 h. T. 

IOO 

Fried mush 

1 slice 

IOO 

Nutmargarine 

i ball 

75 

Sliced tomatoes 

1 

40 

Maple sirup 

2 T. 

130 

*Tomato jelly 



with *Russian 





— 

salad 

av. h. 

130 

dressing 

1 T. 

IOO 



460 

*Commeal cheese 



*Rice bread with 

1 slice 

75 

OR 


— 

sticks 

2 

IOO 

raisins or rolls 








— 

Bavarian cream 

2 h. T. 

135 






780 

*Chocolate sauce 

2 T. 

150 

Stewed prunes 

4 with 2 


OR 


— 

*Almond cakes 

1 

35 


T. juice 

200 






—7 -- 

Oatmeal 

2 h. T. 

50 






1025 

Top milk 

X cup 

IOO 

*Corn and cheese 



OR 



Sugar 

1 t. 

25 

souffle 

i cup 

180 




Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 




Hot milk 

Y cup 

40 

Hashed browned 



Haricot of mutton 

av. h. 

325 

Sugar 

I t. 

25 

potatoes 

2 h. T. 

75 

Stewed beets with 

2 h. T. 

25 

*Rice bread with 

i slice 

75 

*Baking powder 



*white sauce 

2 T. 

50 

raisins 



biscuits (wheat- 



Corn a la southern 

2 h. T. 

125 

Apple sauce 

2 T. 

IOO 

less) 

i 

125 

*Rice bread with 





— 

Oleomargarine 

i ball 

75 

raisins 

2 slices 

150 



6x5 

Baked bananas 

i 

125 

Oleomargarine 

1 ball 

75 



— 

*Gingerbread 

i slice 

150 

*Hominy (left over) 






(commeal) 



molded with ap- 








— 

ricots 

av. h. 

150 






770 

Top milk 

Y cup 

IOO 









1000 































©ctober 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Stuffed eggs 

1 

105 

Cream of asparagus 



*Hollandaise sauce 

1 T. 

65 

soup 

Ya cup 

X50 

Corn a la south- 



*Cheese relish 

i slice 

55 

era 

2 h. T. 

125 

Sea bass (sauted) 

av. h. 

200 

Brussels sprouts 

2 h. T. 

30 

Bordelaise sauce 

1 T. 

IOO 

*Rice bread with 



Sliced cucumbers 

av. h. 

15 

raisins 

1 slice 

75 

*French dressing 

1 T. 

65 

* Orange honey 

1 T. 

55 

* Yeast com bread 

1 slice 

75 

*Tomato and onion 



or rolls 



salad 

av. h. 

200 

Maple mousse 

2 h. T. 

200 

*Commeal cheese 



*Chocolate fruit cake 

1 slice 

175 

sticks 

2 

IOO 






— 



1035 



755 

OR 



OR 









Cream of asparagus 



Omelet (3 eggs) 

omelet 

160 

soup 

Ya cup 

150 

Stuffed peppers 

1 

IOO 

*Cheese relish 

i slice 

55 

Beets 

2 h. T. 

50 

Baked mackerel 

av. h. 

200 

Scalloped Jerusa- 



Egg sauce 

2 T. 

75 

lem artichokes 

2 h. T. 

85 

Scalloped potatoes 

2 h. T. 

IOO 

*Yeast corn bread 

1 slice 

75 

String beans 

2 h. T. 

40 

*Fruit butter 

1 T. 

65 

Sliced cucumbers 

av. h. 

15 

*Tomato jelly salad 

av. h. 

130 

*French dressing 

1 T. 

65 

*Commeal cheese 



*Yeast corn bread 

1 Slice 

75 

sticks 

2 

IOO 

or rolls 





— 

*Frozen custard 

2 h. T. 

150 



765 

*Pecan cakes 

1 

105 

OR 











1030 




OR 



* Welsh rarebit 

av. h. 

165 




with toast 

1 slice 

75 




Hashed creamed 



Sauted butterfish 

av. h. 

200 

potatoes 

2 h. T. 

IOO 

Hashed creamed 



*Yeast com bread 

1 slice 

75 

potatoes 

2 h. T. 

IOO 

*Prune butter 

1 T. 

45 

Scalloped onions 

2 h. T. 

150 

*Potato and celery 



Succotash 

2 h. T. 

IOO 

salad 

av. h. 

2x5 

Celery 

3 small 


*Cottage cheese 




stalks 

10 

sandwiches 

1 triangle 

IOO 

Ripe olives 

2 

30 



— 

* Yeast corn bread 

2 slices 

150 



775 

Oleomargarine 

1 ball 

75 



— 

*Rice pudding with 






raisins 

2 h. T. 

IOO 




Top milk 

Va cup 

IOO 






1015 


BREAKFAST FOR NEXT 
DAY 


Pears or 
apples 
Puffed rice 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Yeast corn bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Shirred eggs 
*Oatmeal muffins 
Peach marmalade 


OR 


PORTION 

APPROX. 

CALORIES 

1 large 

75 

1 

100 

3 h. T. 

30 

X cup 

IOO 

1 t. 

25 

1 cup 

0 

Va cup 

40 

1 cube 

25 

1 slice 

75 

1 ball 

75 


470 

1 T. 

70 

1 

IOO 

1 

130 

1 T. 

IOO 


400 


Bananas 
Rice (steamed) 

Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Oatmeal muffins 

*Orange marmalade 


1 

2 h. T. 
yi cup 
I t. 

i cup 
Va cup 
11 . 

I 

i T. 


IOO 

70 

IOO 

25 

o 

40 

25 

130 

IOO 


590 




























©ctobev 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Panlish 



*Consomme (meat- 



Cantaloupe 

X melon 

50 

Meunier 

av. h. 

200 

less) 

1 cup 

50 

Sago 

2 h. T. 

60 

Riced potatoes 

2 h. T. 

75 

Toast 

i slice 

75 

Cream (thin) 

X cup 

100 

Creamed cauli- 



Noisettes of lamb 

av. h. 

200 

Sugar (powdered) 



flower 

2 h. T. 

50 

Mint sauce 

x T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 


stalks 

10 

Sauted potato balls 

5 balls 

100 

Hot milk 

X cup 

40 

*Yeast com bread 

i slice 

75 

Artichokes bottoms 

av. h. 

50 

Sugar (loaf) 

i cube 

25 

Butter or 



Carrots 

2 h. T. 

40 

*Yeast com bread 

1 slice 

75 

nutmargarine 

i ball 

75 

Peas 

2 h. T. 

75 

Butter or 



*Date custard 

av. h. 

140 

*Yeast corn bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

100 

or rolls 





— 

*Nut molasses bar 

i 

40 

*Pear and nut salad 

av. h. 

170 



45 o 




Bread and butter 





— 

4 


765 

sandwiches 

1 triangle 

100 

For HEAVY 



OT? 






T*T?TT ATTT? A<?T 








1020 







OR 



Cream (thick) for 



Chicken salad 

av. h. 

250 




coffee 

1 T. 

70 

Ripe olives 

3 

45 




*Commeal and rice 



*Oatmeal muffins 

i 

130 

*Consomme (meat- 



waffles 

X 

235 

Nutmargarine 

i ball 

75 

less) 

1 cup 

50 

Maple simp 

2 T. 

130 

*Prune brown 



Toast 

1 slice 

75 



— 

Betty 

2 h. T. 

150 

Roast shoulder of 





435 

Cream (thin) 

X cup 

100 

mutton 

av. h. 

200 

OR 


— 



• - 

Mint sauce 

1 T. 

5 






750 

French fried pota- 






OR 



toes 

2 h. T. 

75 

*Baked apples(karo) 

1 large 

200 




Carrots 

2 h. T. 

15 

Hominy 

2 h. T. 

60 




*White sauce 

2 T. 

50 

Top milk 

X cup 

100 

Lima beans 

av. h. 

185 

Peas 

2 h. T. 

75 

Sugar 

1 t. 

25 

*Hollandaise 



*Yeast com bread 

1 slice 

75 

Coffee 

1 cup 

0 

Stuffed potatoes 

i medium 

100 

or rolls 



Hot milk 

X cup 

40 

Hearts of lettuce 



*Sardine and egg 



Sugar 

11 . 

25 

with *French 



salad 

av. h. 

310 

French toast 

i slice 

150 

dressing (Wes- 

i small 


Cheese sandwiches 

1 triangle 

100 

Corn simp 

1 T. 

55 

son oil) 

serving 

100 







*Yeast com bread 

i slice 

75 



1030 



655 

*Orange honey 

i T. 

55 

OR 





— 

*Stewed dried 









apricots with 









raisins 

av. h. 

145 

Sirloin steak 

av. h. 

200 




Top milk 

X cup 

100 

Hashed browned 








— 

potatoes 

2 h. T. 

75 






760 

Scalloped tomatoes 

2 h. T. 

100 






— 

Com pudding 

2 h. T. 

100 







* Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Sardine and egg 









salad 

av. h. 

310 









1010 







































©ctobev 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of corn soup 

X cup 

150 

Grapefruit (karo) 

X l ar g e 

140 

with white bait 



*Cornmeal crisps 

3 

30 

Samp 

2 h. T. 

60 

sauted 

2 T. 

100 

Roast turkey 

1 slice 

285 

Cream (thin) 

X cup 

100 

Squash 

2 h. T. 

25 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



Jerusalem arti- 



Grilled sweet pota- 



or maple sugar 

1 t. 

25 

chokes 

2 h. T. 

25 

toes 

2 slices 

100 

Coffee 

1 cup 

0 

*White sauce 

2 T. 

50 

Spinach 

2 h. T. 

40 

Hot milk 

X cup 

40 

*Yeast corn bread 

i slice 

75 

* Yeast com bread 

1 slice 

75 

Sugar (loaf) 

1 cube 

25 

Butter or 



or rolls 



* Yeast corn bread 

1 slice 

75 

nutmargarine 

i ball 

75 

*Pineapple ice cream 

2 h. T. 

200 

Butter or 



Sliced bananas 


5 o 

*War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

Cream (thin) 

X cup 

100 






— ■ — 

Sugar 

11. 

25 



1065 



540 

* Almond cakes 

i 

35 

OR 








760 




For HEAVY 



OR 


- - 

Cream of com soup 

X cup 

150 

BREAKFAST, add 






*Commeal crisps 

3 

30 







Roast duck 

1 slice 

200 

Cream (thick) for 



Eggs a la golden- 



Apple sauce 

2 T. 

100 

coffee 

1 T. 

70 

rod 

av. h. 

300 

Mashed potatoes 

2 h. T. 

100 

Poached eggs 

1 

75 

String beans 

2 h. T. 

40 

Celery 

3 small 


on toast 

1 slice 

75 

Celery , 

3 small 



stalks 

10 

*Buckwheat gems 

1 

130 


stalks 

10 

Spinach 

2 h. T. 

40 

* Orange marmalade 

1 T. 

100 

*Yeast com bread 

i slice 

75 

*Yeast com bread 

1 slice 

75 



-- 

*Fruit butter 

i T. 

65 

or rolls 





45 o 

Chocolate souffle 

2 h. T. 

200 

*Coffee ice cream 

2 h. T. 

200 

OR 


— 

* Oatmeal maca- 



*Honey cake-maple 






roons 

I 

65 

cake 

1 slice 

130 










Oranges 

1 

100 



755 



1035 

Commeal mush 

2 h. T. 

80 

OR 



OR 



Top milk 

X cup 

100 







Sugar 

1 t. 

25 







Coffee 

1 cup 

0 

*Meat turnovers 

i 

200 

Oranges 

1 

100 

Hot milk 

X cup 

40 

(left over) 



Roast chicken 

1 slice 

200 

Sugar 

I t. 

25 

* (oatmeal crust) 



*Rice stuffing 

1 h. T. 

35 

*Buckwheat gems 

I 

130 

Hashed creamed 



Spinach 

2 h. T. 

40 

*Apricot butter 

i T. 

40 

potatoes 

2 h. T. 

100 

Hearts of lettuce 





— 

Mashed yellow 



with *French 

1 small 




540 

turnips 

2 h. T. 

50 

dressing 

serving 

100 



-- 

Cold slaw 

2 h. T. 

70 

*Yeast com bread 

2 slices 

150 




*Yeast com bread 

i slice 

75 

Oleomargarine 

1 ball 

75 




* Apricot butter 

i T. 

40 

Bavarian cream 

2 h. T. 

135 




Caramel junket 

X cup 

100 

Top milk 

X cup 

100 




*Chocolate cake 

i slice 

120 

*Chocolate cake 

1 slice 

120 






755 



1055 






































©ctobev 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION ' 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Creamed turkey 

av. h. 

200 

Chicken gumbo 



Grapes 

1 large 


Wild rice 

i /4 T. 

50 

soup 

1 cup 

100 

bunch 

100 

String beans 

2 h. T. 

40 

*Cheese relish 

i slice 

55 

Minute tapioca 

2 h. T. 

60 

*Buckwheat gems 

i 

130 

Roast leg of mutton 

x slice 

200 

Cream (thin) 

% cup 

100 

Butter or 



Mint sauce 

1 T. 

5 

Sugar (powdered) 


nutmargarine 

i ball 

75 

Currant jelly 

x T. 

100 

or maple sugar 

1 t. 

25 

*Apple and date 



Roast potatoes 

x medium 

100 

Coffee 

1 cup 

0 

salad 

av. h. 

275 

Stuffed eggplant 

2 h. T. 

50 

Hot milk 

X cup 

40 

*Corameal crisps 

3 

30 

Celery 

3 small 

Sugar (loaf) 

i cube 

25 



— 


stalks 

10 

* Yeast corn bread 

1 slice 

75 



800 

Ripe olives 

2 

30 

Butter or 


OR 


•— 

* Yeast corn bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 








Peach and sago 





500 

Salmi of duck 

av. h. 

200 

pudding 

2 h. T. 

150 



— 

Sauted potatoes 
Brussels sprouts 

2 h. T. 

2 h. T. 

* 75 

30 

Cream (thick) 

2 T. 

140 

For HEAVY 








*Buckwheat gems 
*Apricot butter 

i 

i T. 

130 

40 

OR 


1015 

BREAKFAST, add 








*Salad Interlachen 

av. h. 

185 




Cream (thick) for 



*Cornmeal crisps 

3 

30 

Chicken gumbo 



coffee 

1 T. 

70 



— 

soup 

1 cup 

100 

Soft cooked eggs 

1 

75 



790 

*Cheese relish 

1 slice 

55 

*Corn flour rolled 



OR 



Delmonico steak 

av. h. 

200 

oats biscuits 






Bordelaise sauce 

1 T. 

100 

(wheatless) 

1 

125 




Radishes 

3 

10 

Honey 

1 T. 

100 

Broiled salt 



Sauted bananas 

1 

150 


— 

mackerel 

av. h. 

150 

Creamed onions 

2 h. T. 

75 



370 

Stuffed potatoes 

i medium 

100 

Lettuce with 

1 small 

OR 



Corn a la south- 



*French dressing 

serving 

100 




ern 

2 h. T. 

125 

*Yeast corn bread 

1 slice 

75 




*Buckwheat gems 

i 

130 

or rolls 


Bananas 

1 

100 

Oleomargarine 

i ball 

75 

*Norwegian prune 



Oatmeal 

2 h. T. 

50 

Sliced bananas 

i 

100 

pudding 

2 h. T. 

100 

Top milk 

yi cup 

100 

Top milk 

X c up' 

100 

*Maple sauce 

1 T. 

60 

Sugar 

Coffee 

11. 

1 cup 

25 







0 



780 

OR 


1025 

Hot milk 

Sugar 

X cup 

I t. 

40 

25 







*Corn flour rolled 






Cream of corn soup 
Beef stew with 
*cornmeal dump- 

K cup 
av. h. 

150 

250 

oats biscuits 
(wheatless) 

*Fruit butter 

I 

i T. 

125 

65 




lings 

1 

140 



530 




Celery 

3 small 







stalks 

10 







*Yeast com bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Prune jelly 

}4 cup 

115 







Cream sauce 
*Soft molasses 

1 T. 

100 







cookies 

2 

80 









1070 































©ctobev 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Codfish steaks 

av. h. 

120 

Compote of fruit 

y 2 banana 

50 

Peaches 

2 

70 

*Anchovy butter 

T. 

25 

(bananas, or- 

y 2 orange 

50 

Cream (thin) 

Ya cup 

100 

Potato balls 

5 balls 

100 

anges, sugar) 

1 t. 

25 

Sugar (powdered) 

1 t. 

25 

Stuffed tomatoes 

i 

100 

Roast guinea hen 

1 slice 

200 

Quaker oats 

3 h. T. 

45 

Ripe olives 

2 

30 

Bread sauce 

1 T. 

50 

Cream (thin) 

X cup 

100 

*Baking powder 



Guava jelly 

1 t. 

35 

Sugar (powdered) 



biscuits (wheat- 



Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

less) 

I 

125 

Romaine salad 

av. h. 

10 

Coffee 

1 cup 

0 

Butter or 



*French dressing 

1 T. 

65 

Hot milk 

14 cup 

40 

nutmargarine 

i ball 

75 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Omelet souffle 



or rolls 



*Hominy bread 

1 slice 

75 

(3 eggs) 

]/ 2 omelet 

200 

Bavarian cream 

2 h. T. 

135 

Butter or 





— 

Cream (thin) 

X cup 

100 

nutmargarine 

1 ball 

75 



775 

*Chocolate cake 

1 slice 

120 



— 

\ 








580 

OR 





10x5 



— 




OR 












For HEAVY 



Scalloped oysters 

2 h. T. 

200 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 

Compote of fruit 

1 peach 

35 




Stuffed tomatoes 

i 

100 

(peaches, oranges, 

Y orange 

50 

Cream (thick for) 



Celery 

3 small 


karo) 

1 T. 

30 

coffee 

1 T. 

70 


stalks 

10 

Sauted chicken 

av. h. 

200 

Creamed codfish 

av. h. 

120 

*Baking powder 



Mashed potatoes 

2 h. T. 

100 

*Corn bread 

1 slice 

130 

biscuits (wheat- 



Corn fritters 

1 

100 

Plum jam 

1 T. 

100 

less) 

I 

125 

*Tomato salad with 





— 

Nutmargarine 

i ball 

75 

*Russian dressing 

av. h. 

150 



420 

Poor man’s pud- 



*Hominy bread 

1 slice 

75 

OR 


— 

ding 

av. h. 

150 

or rolls 






*Brown sugar 



*Prune jelly 

2 h. T. 

115 




sauce 

iT. 

20 

*Custard sauce 

3 T. 

60 

Stewed dried apri- 





— 

*Cocoanut spice cake 

1 slice 

160 

cots 

y cup 

200 



755 




Samp 

2 h. T. 

60 

OR 


— 



1075 

Top milk 

y cup 

100 




OR 



Sugar 

11. 

25 







Coffee 

1 cup 

0 

Creamed chicken 






Hot milk 

K cup 

40 

(left over) 

av. h. 

150 

Boiled canned sal- 



Sugar 

I t. 

25 

with brown rice 

i /4 T. 

50 

mon 

av. h. 

100 

*Corn bread 

i slice 

130 

Jerusalem arti- 



Caper sauce 

2 T. 

75 

*Prune butter 

1 T. 

45 

chokes 

2 h. T. 

50 

Riced potatoes 

2 h. T. 

75 



— 

String beans 

2 h. T. 

40 

Scalloped onions 

2 h. T. 

150 



625 

*Baking powder 



Sliced tomatoes 

1 

140 



— 

biscuits (wheat- 



with *French 






less) 

i 

125 

dressing (Wes- 






Oleomargarine 

i ball 

75 

son oil) 

1 T. 

65 




*Oatmeal (left 



*Yeast corn bread 

2 slices 

150 




over) molded 



Oleomargarine 

1 ball 

75 




with prunes 

av. h. 

170 

Chocolate custard 

2 h. T. 

200 




Top milk 

Ya cup 

100 

*Soft molasses 








— 

cookies 

2 

80 






765 












1010 
































©ctobev 28 


Meats . Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

Baked live lobster 

yi lobster 

IOO 

*Mustard sauce 

i T. 

75 

*Com bread 

i slice 

130 

Butter or 

nutmargarine 

i ball 

75 

*Macedoine salad 

av. h. 

185 

Cream cheese 

av. h. 

100 

Bread and butter 
sandwiches 

i triangle 

IOO 

OR 


765 

Sauted halibut 



steaks 

av. h. 

120 

Egg sauce 

2 T. 

75 

Potato balls 

5 balls 

IOO 

Squash 

2 h. T. 

25 

*Corn bread 

i slice 

130 

Nutmargarine 

i ball 

75 

*Fruit salad 

2 h. T. 

150 

Bread and 
nutmargarine 
sandwiches 

i triangle 

IOO 


% 

— 

OR 


775 

Scalloped salmon 



(left over) 

2 h. T. 

200 

Riced potatoes 

2 h. T. 

75 

*Com bread 

i slice 

130 

Oleomargarine 

i ball 

75 

*Tomato and cel- 



ery salad 

av. h. 

200 

*Cottage cheese 



sandwiches 

i triangle 

IOO 



780 


DINNER 

PORTION 

APPROX. 

CALORIES 

1 

Clam broth 

1 cup 

125 

*Boston brown bread 



and nutmargarine 

1 slice 

IOO 

Mignons of beef 

1 filet 

200 

* Mushroom sauce 

2 T. 

40 

Scalloped potatoes 

2 h. T. 

IOO 

Cauliflower 

2 h. T. 

15 

*Hollandaise sauce 

2 T. 

130 

Ripe olives 

2 

30 

^Hominy bread 

1 slice 

75 

or rolls 



*Chocolate pudding 

2 h. T. 

150 

*Nut molasses bars 

1 

40 



1005 

OR 



Clam broth 

1 cup 

125 

*Boston brown bread 



and nutmargarine 

1 slice 

IOO 

Haricot of mutton 

av. h. 

325 

Boiled potatoes 

1 medium 

IOO 

Creamed mush- 



rooms 

2 h. T. 

90 

*Hominy bread 

1 slice 

75 

or rolls 



*Orange shortcake 

1 slice 

200 



1015 

OR 



Boiled fowl 

av. h. 

200 

Celery sauce 

2 T. 

50 

^Cranberry jelly 

1 T. 

50 

Mashed potatoes 

2 h. T. 

IOO 

Spinach 

2 h. T. 

40 

Hearts of lettuce 



with *French 



dressing (Wesson 

1 small 

IOO 

oil) 

serving 


*Hominy bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

*Pumpkin pie * (oat- 



meal crust) 

av. h. 

250 



1015 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cantaloupe 

yi melon 

50 

Rice (steamed) 

2 h. T. 

70 

Cream (thin) 

% cup 

IOO 

Sugar (powdered) 
or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

yi cup 

40 

Sugar (loaf) 

1 cube 

25 

*Hominy bread 

1 slice 

75 

Butter or 

nutmargarine 

1 ball 

75 

For HEAVY 
BREAKFAST, add 


460 

Cream (thick) for 



coffee 

1 T. 

70 

Scrambled eggs 

2 h. T. 

200 

*Rice muffins 

1 

130 

*Orange marmalade 

1 T. 

IOO 

OR 


500 

Baked apples (karo) 

1 large 

200 

Hominy 

2 h. T. 

60 

Top milk 

cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

O 

Hot milk 

X cup 

40 

Sugar 

1 t. 

25 

*Rice muffins 

1 

130 

Honey 

1 T. 

IOO 



680 

. i, JJ.. 




































©ctober 29 


Meats 

Milk 


Cream 


Butter 


Eggs 


Groceries 

Fish 

* 


Vegetables 


Fruit 



Miscellaneous 





THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION . 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fish chowder 

I cup 

250 

Cream of mushroom 



Oranges 

i large 

IOO 

Celery 

3 small 


soup 

A cup 

150 

Hominy 

2 h. T. 

60 


stalks 

10 

*Cornmeal crisps 

3 

30 

Cream (thin) 

A cup 

IOO 

*Rice muffins 

i 

130 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Butter or 



Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 

♦Peach pudding 

2 h. T. 

200 

Stuffed potatoes 

1 medium 

100 

Hot milk 

X cup 

40 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 



— 

Celery 

3 small 


♦Hominy bread 

1 slice 

75 



765 


stalks 

10 

Butter or 



OR 



♦Hominy bread 

1 slice 

75 

nutmargarine 

1 ball 

75 




or rolls 









*Plain cheese salad 

av. h. 

175 



500 

♦Baked split peas 

2 h. T. 

150 

Ripe olives 

2 

30 




*Tomato sauce 

2 T. 

40 

♦Boston brown bread 






Hashed browned 



and nutmargarine 

1 slice 

100 

For HEAVY 



potatoes 

2 h. T. 

75 




BREAKFAST, add 



Celery 

3 small 




1005 





stalks 

10 

OR 



Cream (thick) for 



Ripe olives 

2 

30 




coffee 

1 T. 

70 

♦Hominy bread 

i slice 

75 




Fried smelts 

av. h. 

200 

* Apricot butter 

i T. 

40 

Cream of mushroom 



French toast 

1 slice 

150 

Chocolate blanc- 



soup 

A cup 

150 

Maple sirup 

2 T. 

130 

mange 

2 h. T. 

200 

Toast 

i slice 

75 




♦Custard sauce 

3 T. 

60 

Beef a la mode 

av. h. 

200 



450 

♦Soft honey cake 

i slice 

115 

Fried potato balls 

5 balls 

100 

OR 


— 




Cauliflower au 








795 

gratin 

2 h. T. 

80 




OR 



♦Hominy bread 

1 slice 

75 

Oranges 

1 

IOO 




or rolls 



Oatmeal 

2 h. T. 

50 




♦Banana salad 

A banana 

125 

Top milk 

X cup 

IOO 

Scrambled eggs 

2 h. T. 

200 

Cream cheese 

av. h. 

100 

Sugar 

11. 

25 

with creamed 



Bread and nutmar- 



Coffee 

1 cup 

0 

corn 

2 h. T. 

85 

garine sand- 



Hot milk 

X cup 

40 

Pumpkin 

2 h. T. 

50 

wiches 

1 triangle 

100 

Sugar 

11. 

25 

*Rice muffins 

i 

130 




*Hom,iny bread 

i slice 

75 

*Orange honey 

i T. 

55 

rvT) 


1005 

Honey 

1 T. 

IOO 

*Hominy(left over) 



UK 






molded with 








515 

dates 

av. h. 

165 






— 

Top milk 

A cup 

100 

Cream of chicken 








— 

soup with rice 

1 cup 

200 






785 

Beefsteak pie * (oat- 









meal crust) 

av. h. 

200 







Creamed onions 

2 h. T. 

75 







Peas 

2 h. T. 

75 







♦Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Egg and potato salad 

av. h. 

245 









1020 






























©ctober 30 


Meats 


Milk 


Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Devilled crabs 

av. h. 

150 

Casaba melon 

1 slice 

40 

Pears or 

1 large 

75 

Hashed browned 



Filets of red snap- 



apples 

1 

100 

potatoes 

2 h. T. 

75 

per 

av. h. 

200 

Corn flakes 

3 h. T. 

45 

Scalloped Jerusa- 



♦Tomato sauce 

2 T. 

40 

Cream (thin) 

X cup 

100 

lem artichokes 

2 h. T. 

85 

Sliced cucumbers 

av. h. 

15 

Sugar (powdered) 



*Hominy bread 

i slice 

75 

♦French dressing 

1 T. 

65 

or maple sugar 

1 t. 

25 

Butter or 



Potato balls 

5 balls 

100 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 

Hot milk 

X cup 

40 

♦Cheese and 



Creamed corn 

2 h. T. 

85 

Sugar (loaf) 

i cube 

25 

tomato salad 

av. h. 

200 

♦Barley bread 

1 slice 

75 

♦Barley bread 

1 slice 

75 

♦Cornmeal cheese 



or rolls 



Butter or 



sticks 

2 

100 

*Lemon milk sherbet 

2 h. T. 

200 

nutmargarine 

1 ball 

75 



— 

♦Chocolate maple 





— 



760 

cake 

1 slice 

160 



460 

OR 


— 






— 






1020 







OR 


— 

For HEAVY 



*Cheese souffle 

X cup 

150 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 







String beans 

2 h. T. 

40 

Grapefruit 

A large 

125 

Cream (thick) for 



Mashed yellow 



Sauted filets of 



coffee 

1 T. 

70 

turnips 

2 h. T. 

50 

flounder 

av. h. 

200 

Omelet (3 eggs) 

A omelet 

160 

Ripe olives 

2 

30 

♦Tartare sauce 

x T. 

100 

♦Southern spoon com 



*Barley bread 

i slice 

75 

Mashed potatoes 

2 h. T. 

100 

bread 

2 h. T. 

100 

Nutmargarine 

i ball 

75 

Scalloped Jerusa- 



Honey 

1 T. 

100 

Tomatoes with 

i tomato 

40 

lem artichokes 

2 h. T. 

85 



-- 

*Hollandaise 



Peas 

2 h. T. 

75 



430 

sauce 

2 T. 

130 

♦Barley bread 

1 slice 

75 

OR 


— 

Bread and 



or rolls 






nutmargarine 



Peach and sago 






sandwiches 

i triangle 

100 

pudding 

2 h. T. 

150 

Stewed prunes 

4 with 2 




— 

Cream (thin) 

A cup 

100 


T. juice 

200 



765 




Rice (steamed) 

2 h. T. 

70 

OR 


—• 



1000 

Top milk 

X cup 

100 




OR 



Sugar 

1 t. 

25 







Coffee 

1 cup 

0 

*Baked Limabeans 

2 h. T. 

150 




Hot milk 

X cup 

40 

Egg sauce 

2 T. 

75 

Baked grayfish 

av. h. 

200 

Sugar 

I t. 

25 

Cabbage 

2 h. T. 

50 

Egg sauce 

2 T. 

75 

♦Barley bread 

i slice 

75 

♦Barley bread 

i slice 

75 

Boiled potatoes 

1 medium 

100 

♦Apricot butter 

1 T. 

40 

♦Apricot butter 

i T. 

40 

♦Barley bread 

2 slices 

150 




♦Apple and nut 



Oleomargarine 

1 ball 

75 



575 

salad 

av. h. 

260 

♦Jellied apples 

av. h. 

165 




Bread and 



Top milk 

A cup 

100 




oleomargarine 



♦Spice cake 

1 slice 

150 




sandwiches 

x triangle 

100 









— 



1015 






750 








! 





































©ctober 31 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


✓ 


Miscellaneous 


Ibousebolfc Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 






IRovember 


(Brocer^ list 


Alcohol 

Cocoa 

Ammonia 

Cocoanut 

Anchovies in oil 

Coffee 

Anchovy paste 

Colorings 
Condensed milk 

Baking powder 

Cprd 

Barley 

Cornstarch 

Beans 

Cotto 

Black 

Cottolene 

Kidney 

Cottonseed oil 

Lima 

Cream of tartar 

Pea 

Crisco 

Soy 

Crystallose 

Biscuits and crackers 

Blue 

Currants 


Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Butter 

Fish (dried) 

Butterine 

Codfish 

Finnan haddie 
Mackerel 

Candles 

Fish (canned) 
Salmon 

Capers 

Sardines 

Catsup < 

Flour 

Caviar 

Buckwheat 

Cereals 

Commeal 

Oatmeal 

Com flakes 

Potato 

Commeal 

Rice 

Hominy 

Rye 

Minute tapioca 

Wheat 

Oatmeal 

Whole wheat 

Puffed rice 

Fruits (canned) 


Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Fruits (dried )—Continued 
Figs 
Primes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 

Oleomargarine 

Olives 

Green 

Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 
Yeast 


flDarfcet %\et 


FISH 


Blackfish 

Crabs 

Kingfish 

Oysters 

Scallops 

Shad roe 

Turbot 

Bluefish 

Flounder 

Lobsters 

Perch 

Scrod 

Shrimps 

Weakfish 

Butterfish 

Green turtle 

Mackerel 

Pompano 

Sea bass 

Smelts 

Whitefish 

Clams 

Haddock 

Spanish 

Red snapper 

Sea trout 

Terrapin 

Whitebait 

Cod 

Halibut 

Snapping 

Salmon 

Shad 

Trout 

Whiting 


BEEF 


Chopped beef 

Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 

LAMB 

Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 

Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 
Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 

Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration wish to limit the use of these meats. If they 
are plentiful later they may be substituted for other meats in the menus. 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

*Nut croquettes 

i 

165 

Tomato soup (clear) 

1 cup 

100 

Cantaloupe 

% melon 

50 

*White sauce 

2 T. 

50 

♦Cornmeal crisps 

3 

30 

Oatmeal 

2 h. T. 

50 

Hearts of lettuce 

i small 


Fricassee of 



Cream (thin) 

K cup 

100 

♦French dressing 

serving 

100 

chicken 

av. h. 

200 

Sugar (powdered) 



*Barley bread 

i slice 

75 

Potato croquettes 

1 

100 

or maple sugar 

1 t. 

25 

Butter or 



Corn a la southern 

2 h. T. 

125 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Spinach 

2 h. T. 

40 

Hot milk 

yi cup 

40 

* Jellied apples 

av. h. 

165 

♦Barley bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

* Spice cake 

i slice 

150 

or rolls 



♦Barley bread 

1 slice 

75 




♦Vegetable aspic 



Butter or 





780 

salad 

av. h. 

170 

nutmargarine 

1 ball 

75 

OR 


•- 

Cream cheese 

av. h. 

100 



-- 




Bread and butter 





440 




sandwiches 

1 triangle 

100 



-- 

Fish timbales 

X 

150 







♦White sauce 

2 T. 

50 



1040 

For HEAVY 



Stuffed tomatoes 

x medium 

100 

OR 



BREAKFAST, add 



♦Barley bread 

i slice 

75 







Nutmargarine 

i ball 

75 




Cream (thick) for 



Peaches 

2 

70 

Tomato soup (clear) 

1 cup 

100 

coffee 

1 T. 

70 

Cream (thin) 

yi cup 

100 

♦Cornmeal crisps 

3 

30 

Buckwheat cakes 

3 small 

2 X0 

Sugar (powdered) 

11. 

25 

♦Mock duck 

1 slice 

200 

Maple sirup 

2 T. 

130 

♦Pecan cakes 

i 

105 

♦Brown sauce 

2 T. 

75 



— 




Lyonnaise potatoes 

2 h. T. 

75 



410 



750 

Lima beans 

2 h. T. 

100 

OR 


-. 

OR 



Beets 

2 h. T. 

25 







♦White sauce 

2 T. 

50 







♦Barley bread 

1 slice 

75 

Bananas 

1 

IOO 

Sauted codfish 



or rolls 



Hominy 

2 h. T. 

60 

steaks 

av. h. 

120 

♦Pineapple and 



Top milk 

K cup 

IOO 

Stuffed potatoes 

i medium 

100 

peach salad 

av. h. 

185 

Sugar 

1 t. 

25 

Creamed corn 

2 h. T. 

85 

Cream cheese sand- 



Coffee 

1 cup 

0 

Scalloped toma- 



wiches 

1 triangle 

100 

Hot milk 

X cup 

40 

toes 

2 h. T. 

100 




Sugar 

11. 

25 

♦Barley bread 

i slice 

75 



1015 

Fried cornmeal 



♦Fruit butter 

i T. 

65 

OR 


— 

mush 

i slice 

IOO 

Sliced oranges 

i 

100 




Maple sirup 

1 T. 

65 

♦Spice cake 

i slice 

150 






— 



— 

♦Turkish pilaf with 





515 



795 

raw meat 

av. h. 

150 



- * 




♦Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 







Oleomargarine 

1 ball 

75 







Cauliflower au 









gratin 

2 h. T. 

80 







String beans 

2 h. T. 

40 







♦Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Cheese and nut 









salad 

av. h. 

225 









1005 

































Bovember \ 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried Scallops 

2 h. T. 

150 

Black bean soup 

Y cup 

150 

Grapefruit (karo) 

K large 

140 

*Tartare sauce 

i T. 

IOO 

Toast 

1 slice 

75 

Cornmeal mush 

2 h. T. 

oO 

Sliced tomatoes 

i 

40 

Roast hind quarter 



Cream (thin) 

X cup 

IOO 

*French dressing 

i T. 

65 

of lamb 

1 slice 

200 

Sugar (powdered) 



*Barley bread 

i slice 

75 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Butter or 



Sweet potatoes 



Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

southern style 

2 h. T. 

125 

Hot milk 

Y cup 

40 

Blanc-mange 

2 h. T. 

200 

Squash 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

♦Stewed apricots 

Y> cup 

50 

Celery 

3 small 


♦Barley bread 

1 slice 

75 

*Almond cakes 

i 

35 


stalks 

10 

Butter or 






Ripe olives 

2 

30 

nutmargarine 

1 ball 

75 



790 

♦Barley bread 

1 slice 

75 




OR 



or rolls 





500 




Cup St. Jacques 

1 glass 

200 







♦Honey cake-maple 



For HEAVY 



Stuffed eggs 

i 

105 

filling 

1 slice 

130 

BREAKFAST, add 



♦Mushroom sauce 

2 T. 

40 







Scalloped potatoes 

2 h. T. 

100 



1025 

Cream (thick) for 



Spinach 

2 h. T. 

40 

OR 



coffee 

1 1. 

70 

Cabbage 

2 h. T. 

50 




Shirred eggs 

1 

IOO 

Celery 

3 small 





♦Quaker muffins 

1 

130 


stalks 

10 

Black bean soup 

Y cup 

150 

Pineapple marma- 



♦Barley bread 

i slice 

75 

Toast 

i slice 

75 

lade 

1 T. 

IOO 

Nutmargarine 

i ball 

75 

Roast leg of mutton 

1 slice 

200 




Coffee custard 

^ cup 

150 

Mint sauce 

1 T. 

5 



400 

♦Pecan cakes 

I 

105 

Roast potatoes 

1 medium 

100 

OR 





— 

Squash 

2 h. T. 

25 






750 

Parsnips 

2 h. T. 

35 




OR 



♦White sauce 

2 T. 

50 

♦Baked apples (karo) 

1 large 

200 




♦Barley bread 

1 slice 

75 

Cornmeal mush 

2 h. T. 

80 




or rolls 



Top milk 

Ya cup 

IOO 

♦Bean loaf 

i slice 

250 

♦Peach ice cream 

2 h. T. 

200 

Sugar 

1 t. 

25 

♦Brown nut sauce 

2 T. 

110 

♦War cake 

1 slice 

150 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 




Hot milk 

Y cup 

40 

♦Barley bread 

i slice 

75 



1065 

Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 

OR 



♦Quaker muffins 

I 

130 

Dates stuffed with 

3 

150 




♦Orange marmalade 

I T. 

IOO 

cheese on 








" 

lettuce with 

Y\ head 

10 

*Ragout of mutton 

av. h. 

3 i 5 



700 

♦French dressing 

i T. 

65 

♦Hominy balls 

3 balls 




■ 



— 

Scalloped potatoes 

2 h. T. 

IOO 






765 

Mashed yellow tur- 








— 

nips 

2 h. T. 

50 







Celery 

3 small 









stalks 

10 







♦Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Coffee custard 

^ cup 

150 







♦Cocoanut spice cake 

1 slice 

160 









1010 












































IRovembev 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of cauli- 



Grapes 

i large 


with creamed 



flower soup 

y cup 

150 


bunch 

100 

mushrooms 

2 h. T. 

90 

*Cheese relish 

1 slice 

55 

Puffed rice 

3 h. T. 

30 

Celery 

3 small 


Roast duck 

1 slice 

200 

Cream (thin) 

y cup 

100 


stalks 

10 

*Mashed potato 



Sugar (powdered) 



*Quaker muffins 

i 

130 

stuffing 

1 h. T. 

50 

or maple sugar 

11. 

25 

Butter or 



Apple sauce 

2 T. 

100 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Fried hominy 

1 slice 

75 

Hot milk 

y cup 

40 

*Crab and tomato 



Creamed onions 

2 h. T. 

75 

Sugar (loaf) 

1 cube 

25 

salad 

av. h. 

215 

*Barley bread 

1 slice 

75 

*Barley bread 

1 slice 

75 

*Commeal crisps 

3 

30 

or rolls 



Butter or 






Spanish cream 

2 h. T. 

50 

nutmargarine 

1 ball 

75 



75o 

Sliced bananas 

% banana 

50 



— 

OR 



*Cocoanut spice cake 

1 slice 

160 



470 






1040 

For HEAVY 



Hashed mutton 

av. h. 

150 

OR 



BREAKFAST, add 



on toast 

i slice 

75 







Corn pudding 

2 h. T. 

100 




Cream (thick) for 



^Quaker muffins 

i 

130 

Cream of cauli- 



coffee 

1 T. 

70 

*Prune butter 

i 

45 

flower soup 

H cup 

150 

Kippered herring 

av. h. 

150 

*Cheese and toma- 



*Cheese relish 

1 slice 

55 

*Potato flour and 



to salad 

av. h. 

200 

Boiled kingfish 

av. h. 

200 

barley muffins 

1 

100 

*Commeal cheese 



*Tomato sauce 

2 T. 

40 

*Orange marmalade 

1 T. 

100 

sticks 

2 

100 

Boiled potatoes 

1 medium 

100 



— 



— 

Squash 

2 h. T. 

25 



420 



800 

*Barley bread 

1 slice 

75 

OR 


— 

OR 


— 

or rolls 









*Eggless steamed 









pudding 

2 T. 

280 

Oranges 

1 

100 

*Commeal scrapple 



*Lemon sauce 

2 T. 

100 

Oatmeal 

2 h. T. 

50 

sauted 

2 slices 

200 




Top milk 

y cup 

100 

Jerusalem arti- 





1025 

Sugar 

11. 

25 

chokes with 

2 h. T. 

25 

OR 



Coffee 

1 cup 

0 

*white sauce 

2 T. 

50 




Hot milk 

y cup 

40 

Lima beans 

2 h. T. 

100 




Sugar 

11. 

25 

*Quaker muffins 

i 

130 

*Baked salt fish 

av. h. 

145 

*Barley bread 

1 slice 

75 

*Prune butter 

i T. 

45 

*White sauce 

2 T. 

50 

Honey 

1 T. 

100 

* Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

2 h. T. 

100 



— 

Top milk 

y cup 

100 

Scalloped onions 

2 h. T. 

150 



5i5 



— 

Sliced tomatoes 

1 

40 






800 

with *French 








-- 

dressing (Wes- 









son oil) 

1 T. 

65 







*Barley bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Commeal(left over) 









molded with 









dates 

av. h. 

170 







Top milk 

y cup 

100 









1045 





























IRovember 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

dinner 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
‘ DAY 

PORTION 

APPROX. 

CALORIES 

Lobster a la 



*Consomme (meat- 



Peaches 

2 

70 

Newburg on 

2 h. T. 

130 

less) 

1 cup 

50 

Cream (thin) 

Y cu p 

100 

Toast 

i slice 

75 

*Cornmeal cheese 



Sugar (powdered) 

I t. 

25 

Potato balls 

5 balls 

100 

sticks 

2 

100 

Samp 

2 h. T. 

00 

/Stewed celery 

2 h. T. 

15 

Fried chicken 



Cream (thin) 

Y cup 

100 

*White sauce 

2 T. 

50 

Baltimore 

av. h. 

200 

Sugar (powdered) 



Ripe olives 

2 

30 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

11. 

25 

*Buckwheat bread 

i slice 

75 

Stuffed tomatoes 

1 

100 

Coffee 

I cup 

0 

Butter or 



Hearts of lettuce 



Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

with *French 

1 small 


Sugar (loaf) 

i cube 

25 

*Peach tapioca 

2 h. T. 

150 

dressing 

serving 

100 

*Buckwheat bread 

1 slice 

75 

* Custard sauce 

3 T. 

60 

*Buckwheat bread 

1 slice 

75 

Butter or 





— 

or rolls 



nutmargarine 

1 ball 

75 



760 

Chocolate mousse 

2 h. T. 

200 




OR 


— 

*Oatmeal wafers 

1 

100 



595 






1025 




Scrambled eggs 

2 h. T. 

200 

OR 



For HEAVY 



with Brussels 






BREAKFAST, add 



sprouts 

2 h. T. 

30 







Hashed creamed 



*Consomme (meat- 



Cream (thick) for 



potatoes 

2 h. T. 

100 

less) 

1 cup 

50 

coffee 

1 T. 

70 

*Buckwheat bread 

i slice 

75 

*Commeal cheese 



Soft cooked eggs 

1 

75 

*Prune butter 

i T. 

45 

sticks 

2 

100 

*Corn muffins 

1 

130 

*Peach pudding 

2 h. T. 

200 

Boiled fowl 

av. h. 

200 

*Orange marmalade 

1 T. 

100 

*Lemon sauce 

2 T. 

100 

Celery sauce 

2 T. 

50 






— 

Riced potatoes 

2 h. T. 

75 



375 



750 

Lima beans 

2 h. T. 

100 

OR 



OR 



Spinach 

2 h. T. 

40 







*Tomato salad with 









*Mayonnaise 

av. h. 

150 

Stewed prunes 

4 with 


*Nut and cheese 



*Buckwheat bread 

1 slice 

75 


2 T. juice 

200 

roast 

i slice 

245 

or rolls 



Samp 

2 h. T. 

60 

*Tomato sauce 

2 T. 

40 

Spanish cream 

Yt cup 

50 

Top milk 

y* cup 

100 

String beans 

2 h. T. 

40 

Strawberry jam 

1 T. 

100 

Sugar 

11. 

25 

*Buckwheat bread 

i slice 

75 

*Almond cakes 

1 

35 

Coffee 

1 cup 

0 

*Prune butter 

i T. 

45 




Hot milk 

Y cup 

40 

Junket 

Y cup 

100 



1025 

Sugar 

I t. 

25 

Top milk 

Y cup 

100 

OR 



*Corn muffins 

I 

13° 

*Oatmeal cookies 

I 

135 




*Prune butter 

i T. 

45 



780 

Lentil soup 

i cup 

150 



625 



— 

Baked bluefish 

av. h. 

200 



' 




Egg sauce 

2 T. 

75 







Boiled potatoes 

1 medium 

100 







Celery 

3 small 









stalks 

10 







*Buckwheat bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Jellied apples 

av. h. 

165 







*Oatmeal cookies 

1 

135 









1060 





































IRovember 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

i 

'300 

Cream of asparagus 



Sauted potatoes 

2 h. T. 

75 

soup 

Y CUp 

150 

♦Corn muffins 

i 

130 

♦Commeal cheese 


' 

♦Orange honey 

i T. 

55 

sticks 

2 

IOO 

♦Banana salad 

av. h. 

125 

Sirloin steak 

av. h. 

200 

Bread and butter 



Bordelaise sauce 

1 T. 

IOO 

sandwiches 

i triangle 

IOO 

Riced potatoes 

2 h. T. 

75 



— 

String beans 

2 h. T. 

40 



785 

Celery 

3 small 


OR 




stalks 

10 




♦Buckwheat bread 

1 slice 

75 




or rolls 



Creamed chicken 

av. h. 

150 

♦Baked honey 



on Toast 

i slice 

75 

custard 

y cup 

150 

Cauliflower 

2 h. T. 

40 

♦Chocolate fruit 



Peas 

2 h. T. 

75 

cake 

1 slice 

175 

Ripe olives 

2 

30 




♦Corn muffins 

I 

130 



1075 

Nutmargarine 

i ball 

75 

OR 



♦Pineapple salad 

av. h. 

150 




♦Commeal crisps 

3 

30 

Cream of asparagus 






soup 

y cup 

150 



755 

♦Commeal cheese 



OR 



sticks 

2 

IOO 




Hamburg steaks 

av. h. 

200 




♦Mushroom sauce 

2 T. 

40 

Creamed oysters 

2 h. T. 

IOO 

Mashed potatoes 

2 h. T. 

IOO 

on toast 

i slice 

75 

Jerusalem arti- 



Riced potatoes 

2 h. T. 

75 

chokes 

2 h. T. 

25 

♦Commeal muffins 

i 

130 

♦White sauce 

2. T. 

50 

Oleomargarine 

i ball 

75 

Cold slaw 

2 h. T. 

70 

♦Beet and egg 



♦Buckwheat bread 

1 slice 

75 

salad 

av. h. 

200 

or rolls 



♦Cottage cheese 



Caramel custard 

y. cup 

150 

sandwiches 

i triangle 

IOO 

♦Commeal hermits 

1 

5 o 



755 



1010 




OR 






♦Bean loaf with 

1 slice 

250 




♦Brown nut sauce 

2 T. 

no 




Scalloped onions 

2 h. T. 

150 




Spinach 

2 h. T. 

40 




Cold slaw 

2 h. T. 

70 




♦Buckwheat bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




♦Samp (left over) 






molded with 






raisins 

av. h. 

150 




Top milk 

X cup 

IOO 






1095 


BREAKFAST FOR NEXT 
DAY 


Cantaloupe 
Minute tapioca 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Buckwheat bread 
Butter or 
nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Scrambled eggs 
♦Baking powder 
biscuits (wheat¬ 
less) 

Honey 


OR 


Bananas 

Commeal mush 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

♦Baking powder 
biscuits (wheat¬ 
less) 

♦Orange marmalade 


PORTION 


y melon 
2 h. T. 

y cup 

11 . 

I cup 

y cup 

i cube 
i slice 

i ball 


1 T. 

2 h. T. 


i 

i T. 


1 

2 h. T. 
y cup 
11. 

I cup 
y cup 
11. 


i 

i T. 


APPROX. 

CALORIES 


50 

6o 

ioo 


25 

o 

40 

25 

75 

75 

450 


70 

200 


125 

IOO 

495 


IOO 

8o 

ioo 

25 

0 

40 

25 


125 

IOO 

595 





























Bovembev 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Clam chowder 

1 cup 

330 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

♦Baking powder 
biscuits (wheat- 



less) 

1 

125 

Butter or 



nutmargarine 

1 ball 

75 

*Pineapple ice 

2 h. T. 

100 

♦Pecan cakes 

1 

105 

775 

OR 


" 1 

Creamed dried 

av. h. 

150 

beef on toast 

1 slice 

75 

Lattice potatoes 

2 h. T. 

75 

Nutmargarine 

1 ball 

75 

*Baking powder 
biscuits (wheat- 



less) 

1 

125 

Caramel junket 

X cup 

100 

Cream (thin) 

X cup 

100 

*Commeal hermits 

I 

50 

750 

OR 



♦Mock sausage 

I 

180 

♦White sauce 

2 T. 

50 

Brussels sprouts 

2 h. T. 

30 

Sauted apples 

3 slices 

75 

♦Baking powder 
biscuits (wheat- 



less) 

1 

125 

*Fruit butter 

1 T. 

65 

*Commeal (left 

over) molded 



with apricots 

av. h. 

145 

Top milk 

X cup 

100 

770 


DINNER 

PORTION 

APPROX. 

CALORIES 

Oyster cocktails 

8 oysters 

100 

*Boston brown bread 



and butter sand- 



wiches 

1 triangle 

100 

Crown roast of lamb 

av. h. 

200 

Mint jelly 

1 T. 

100 

Scalloped potatoes 

2 h. T. 

100 

Peas 

2 h. T. 

75 

♦Buckwheat bread 

1 slice 

75 

or rolls 



Chicory salad 

av. h. 

10 

♦French dressing 

1 T. 

65 

Cream cheese 

av. h. 

100 

Bread and butter 



sandwiches 

1 triangle 

100 



1025 

OR 



Oysters 

6 

100 

♦Boston brown bread 



and nutmargarine 

1 slice 

100 

Roast shoulder of 



lamb 

av. h. 

200 

Currant jelly 

1 T. 

100 

Sauted bananas 

X banana 

75 

Beets with 

2 h. T. 

25 

*white sauce 

2 T. 

50 

♦Buckwheat bread 

1 slice 

75 

or rolls 



♦Grapefruit and pear 



salad 

av. h. 

185 

Bread and nutmar- 



garine sand- 



wiches 

1 triangle 

100 



1010 

OR 



Irish stew 

av. h. 

250 

♦Cornmeal dump- 



lings 

1 

140 

Scalloped tomatoes 

2 h. T. 

100 

String beans 

2 h. T. 

40 

♦Buckwheat bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

* Apple and nut salad 

av. h. 

260 


1015 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Oranges 

i large 

IOO 

Quaker oats 

3 h- T. 

45 

Cream (thin) 

X cup 

IOO 

Sugar (powdered) 


25 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

1 cube 

25 

♦Buckwheat bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



485 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Broiled kingfish 

av. h. 

200 

Fried mush 

1 slice 

IOO 

Maple sirup 

2T. 

130 



500 

OR 



♦Baked apples (karo) 

1 large 

200 

Oatmeal 

2 h. T. 

50 

Top milk 

X cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

I t. 

25 

♦Buckwheat bread 

1 slice 

75 

♦Fruit butter 

1 T. 

65 



580 


































Bovembei* 6 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Omelet (3 eggs) 

A omelet 

160 

Cream of spinach 



Pears or 

1 large 

.75 

with creamed 



soup 

A cup 

125 

apples 

1 

100 

oysters 

2 h. T. 

100 

Toast 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 

Baked potatoes 

1 medium 

100 

Codfish steaks 

av. h. 

120 

Cream (thin) 

X cup 

IOO 

Ripe olives 

2 

30 

♦Anchovy butter 

1 T. 

25 

Sugar (powdered) 



♦Rice bread 

1 slice 

75 

Potato balls 

5 balls 

100 

or maple sugar 

1 t. 

25 

Butter or 



Lima beans 

2 h. T. 

IOO 

Coffee 

1 cup 

0 

nutmargarine 

1 ball 

75 

Cauliflower 

2 h. T. 

40 

Hot milk 

A cup 

40 

♦Prune jelly 

2 h. T. 

115 

Celery 

3 small 


Sugar (loaf) 

1 cube 

25 

*Molasses nut 




stalks 

10 

♦Rice bread 

1 slice 

75 

drop cookies 

1 

115 

♦Rice bread 

1 slice 

75 

Butter or 






or rolls 



nutmargarine 

1 ball 

75 



770 

Bavarian cream 

2 h. T. 

135 



*" 

OR 



with stewed green 





5io 




gage plums 

A cup 

50 



' 




♦War cake 

1 slice 

150 

For HEAVY 



*Green corn, toma- 






BREAKFAST, add 



toes and cheese 

av. h. 

215 

OP 


1005 




Hashed browned 






Cream (thick) for 



potatoes 

2 h. T. 

75 




coffee 

1 T. 

70 

*Rice bread 

1 slice 

75 

Cream of spinach 



Omelet (3 eggs) 

A omelet 

160 

♦Apricot butter 

1 T. 

40 

soup 

A, cup 

125 

♦Oatmeal muffins 

1 

130 

Chocolate blanc- 



Toast 

i slice 

75 

Strawberry jam 

1 T. 

IOO 

mange 

2 h. T. 

200 

Baked halibut 

av. h. 

200 



— 

♦Custard sauce 

3 T. 

60 

♦Tomato sauce 

2 T. 

40 



460 

*Pecan cakes 

1 

105 

Potato au gratin 

2 h. T. 

IOO 

OR 


— 




String beans 

2 h. T. 

40 






770 

Lettuce with 

1 small 





OR 



♦French dressing 

serving 

IOO 

Oranges 

1 

IOO 




♦Rice bread 

1 slice 

75 

Rice (steamed) 

2 h. T. 

70 




or rolls 



Top milk 

A cup 

IOO 

♦Nut and cheese 



♦Cottage pudding 

av. h. 

200 

Sugar 

1 t. 

25 

roast 

1 slice 

245 

♦Maple sauce 

1 T. 

60 

Coffee 

1 cup 

0 

♦Tomato sauce 

2 T. 

40 




Hot milk 

A, cup 

40 

Cauliflower 

2 h. T. 

40 

OR 


1015 

Sugar 

I t. 

25 

♦Rice bread 

1 slice 

75 




♦Oatmeal muffins 

I 

130 

Oleomargarine 

1 ball 

75 




Honey 

1 T. 

IOO 

Stewed dried 



Boiled codfish 

av. h. 

175 



— 

peaches 

av. h. 

xoo 

with egg sauce 

2 T. 

75 



590 

Top milk 

A cup 

IOO 

Riced potatoes 

2 h. T. 

75 



— 

♦Indian meal 



Lima beans 

2 h. T. 

IOO 




doughnuts 



Sliced tomatoes 

1 

40 




(commeal) 

1 

85 

with *French 









dressing (Wesson 








770 

oil) 

1 T. 

65 







♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Apple tapioca pud- 









ding 

2 h. T. 

150 







Top milk 

A cup 

IOO 









1005 



































flovembei* 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Broiled chicken 

av. h. 

200 

Grapefruit 

A large 

125 

Hashed creamed 



Honey 

1 t. 

35 

potatoes 

2 h. T. 

100 

Filet mignon 

av. h. 

200 

Brussels sprouts 

2 h. T. 

30 

*Mushroom sauce 

2 T. 

40 

*Oatmeal muffins 

1 

130 

Mashed potatoes 

2 h. T. 

IOO 

* Orange honey 

1 T. 

55 

Stuffed eggplant 

2 h. T. 

5 o 

Artichokes with 

1 

50 

Salted Pecan nuts 

8 

80 

*Hollandaise 



*Rice bread 

1 slice 

75 

sauce 

2 T. 

130 

or rolls 



*Commeal cheese 



Deep dish apple pie 

av. h. 

300 

sticks 

2 

100 

*(rice and barley 





— 

flour pastry) 


1005 



795 




OR 



OR 






Grapefruit (karo) 

At large 

140 

Fried scallops 

2 h. T. 

150 

Porterhouse steak 

av. h. 

200 

*Tartare sauce 

1 T. 

100 

Bordelaise sauce 

1 T. 

IOO 

Lyonnaise pota- 



French fried pota- 



toes 

2 h. T. 

75 

toes 

2 h. T. 

75 

*Corn Muffins 

1 

130 

Scalloped tomatoes 

2 h. T. 

IOO 

Nutmargarine 

1 ball 

75 

*Rice bread 

1 slice 

75 

Caramel custard 

A cup 

150 

or rolls 



*Oatmeal wafers 

1 

100 

*Apple tapioca pud- 





— 

ding 

2 h. T. 

150 



780 

Cream (thin) 

A, cup 

IOO 

OR 


— 

*Pecan cakes 

1 

105 

*Scalloped codfish 



OR 


1045 

and rice 

av. h. 

130 




Boiled potatoes 

x medium 

IOO 




*Rice bread 

1 slice 

75 

Hamburg steak 

av. h. 

200 

Oleomargarine 

1 ball 

75 

*Brown nut sauce 

2 T. 

no 

*Apple and date 



Hashed creamed 



salad 

av. h. 

275 

potatoes 

2 h. T. 

IOO 

*Cottage cheese 



Cabbage au gratin 

2 h. T. 

90 

sandwiches 

1 triangle 

IOO 

Carrots 

2 h. T. 

40 



— 

*Rice bread 

2 slices 

150 



755 

Oleomargarine 

1 ball 

75 



— 

*Rice (left over) 






molded with 






prunes 

av. h. 

185 




Top milk 

A, cup 

IOO 






1050 


Hominy 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*French toast 
Corn sirup 


2 h. T. 
A, cup 
X t. 

I cup 
X cup 
I t. 
i slice 
i T. 


BREAKFAST FOR NEXT 

PORTION 

APPROX. 

DAY 


CALORIES 

Cantaloupe 

A melon 

50 

Hominy 

2 h. T. 

60 

Cream (thin) 

Sugar (powdered) 

X cup 

IOO 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

A, cup 

40 

Sugar (loaf) 

i cube 

25 

*Rice bread 

1 slice 

75 

Butter or 


nutmargarine 

1 ball 

75 



450 

For HEAVY 
BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

*Griddle cakes 

3 cakes 

180 

(corn flour) 

Maple sirup 

2 T. 

130 

OR 


380 

Bananas 

1 

IOO 


60 

ioo 

25 

0 

40 

25 

150 

55 


555 


































IRovembet* 8 


Meats 

Milk 


Cream 


Butter 


Eggs 


Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

French lamb 



Tomato soup (clear) 

1 cup 

100 

Grapefruit (karo) 

A large 

140 

chops 

2 

200 

*Cheese relish 

i slice 

55 

Corn flakes 

3h. T. 

45 

Currant jelly 

I t. 

35 

Roast capon 

1 slice 

200 

Cream (thin) 

X cup 

100 

Hashed browned 



* Hominy stuffing 

1 h. T. 

35 

Sugar (powdered) 



potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 


stalks 

10 

Hearts of lettuce 



Hot milk 

X cup 

40 

Ripe olives 

2 

30 

with *French 

1 small 


Sugar (loaf) 

i cube 

25 

*Rice bread 

i slice 

75 

dressing 

serving 

100 

*Rice bread 

1 slice 

75 

Butter or 



*Rice bread 

1 slice 

75 

Butter or 



nutmargarine 

i ball 

75 

or rolls 



nutmargarine 

1 ball 

75 

Caramel custard 

X cup 

150 

*Ginger ice cream 

2 h. T. 

200 



— 

*Cornmeal ginger- 



*Honey cake, butter- 





525 

bread 

i slice 

150 

scotch filling 

1 slice 

130 



—-* 



800 

OP 


1030 

For HEAVY 



OR 


— 




BREAKFAST, add 






Tomato soup (clear) 

1 cup 

100 

Cream (thick) for 



French lamb 



*Cheese relish 

1 slice 

55 

coffee 

1 T. 

70 

chops 

2 

200 

Roast chicken 

1 slice 

200 

Fried eggs 

X 

100 

Currant jelly 

i T. 

100 

*Boiled rice stuffing 

1 h. T. 

35 

*Buckwheat gems 

1 

130 

Lattice potatoes 

2 h. T. 

75 

Mashed potatoes 

2 h. T. 

100 

*Orange marmalade 

i T. 

100 

*Rice bread 

i slice 

75 

Stewed celery 

2 h. T. 

15 



— 

Nutmargarine 

i ball 

75 

*White sauce 

2 T. 

50 



400 

Artichokes 

i 

50 

Spinach 

2 h. T. 

40 

OR 


— . 

*Hollandaise 



*Rice bread 

1 slice 

75 




sauce 

2 T. 

130 

or rolls 






*Cornmeal cheese 



*Pistachio ice cream 

2 h. T. 

200 

Stewed dried apri- 



sticks 

2 

100 

*Honey cake, butter- 



cots 

A cup 

200 



— 

scotch filling 

1 slice 

130 

Commeal mush 

2 h. T. 

80 



805 




Top milk 

At cup 

100 

OR 


— 

OR 


1000 

Sugar 

I t. 

25 







Coffee 

I cup 

0 







Hot milk 

A\ cup 

40 

* Scrambled eggs 

2 h. T. 

200 

Cream of celery 



Sugar 

11 . 

25 

with crab meat 

2 h. T. 

105 

soup 

1 cup 

200 

*Buckwheat gems 

I 

130 

Cauliflower au 



Fricassee of chicken 

av. h. 

200 

* Apricot butter 

i T. 

40 

gratin 

2 h. T. 

80 

Hashed creamed 






*Rice bread 

i slice 

75 

potatoes 

2 h. T. 

100 



640 

Oleomargarine 

i ball 

75 

Hearts of lettuce 





— 

*Fruit compote 

A orange 

50 

with *French 






Oranges, bananas 

A banana 

50 

dressing (Wesson 

x small 





(karo) 

i T. 

30 

oil) 

serving 

100 




*Soft honey cake 

i slice 

115 

Celery 

3 small 







— 


stalks 

10 






780 

*Rice bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 







*Coffee jelly 

A> cup 

40 







*Custard sauce 

3 T. 

60 







*Soft honey cake 

x slice 

“5 









1050 

































Bovembev 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


\ • 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Creamed capon 

2 h. T. 

150 

Chicken Gumbo 



Grapes 

i large 


on toast 

i slice 

75 

soup 

1 cup 

100 


bunch 

IOO 

Peas 

2 h. T. 

75 

Toast 

i slice 

75 

Oatmeal 

2 h. T. 

50 

Celery 

3 small 


Tenderloin steak 

av. h. 

200 

Cream (thin) 

X cup 

IOO 


stalks 

10 

♦Beamaise sauce 

1 T. 

100 

Sugar (powdered) 



Ripe olives 

2 

30 

Potato chips 

6 large 

75 

or maple sugar 

1 t. 

25 

*Buckwheat gems 

I 

130 

String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

Butter or 



♦Rice bread 

1 slice 

75 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

or rolls 



Sugar (loaf) 

i cube 

25 

♦Compote of rice 



♦Orange and pine- 



♦Rice bread 

1 slice 

75 

with pears 

2 h. T. 

135 

apple salad 

av. h. 

210 

Butter or 



♦Molasses nut drop 



Cream cheese 

av. h. 

100 

nutmargarine 

1 ball 

75 

cookies 

i 

115 

Guava jelly sand- 





1 




wiches 

1 triangle 

100 



490 



795 






r- 

OR 


— 



1075 







OR 



For HEAVY 









BREAKFAST, add 



♦Cheese fondue 

av. h. 

210 







on toast 

i slice 

75 

Chicken Gumbo 



Cream (thick) for 



Brussels sprouts 

2 h. T. 

30 

soup 

1 cup 

100 

coffee 

1 T. 

70 

Stuffed eggplant 

2 h. T. 

5 o 

Toast 

1 slice 

75 

Shirred eggs 

1 

IOO 

*Buckwheat gems 

i 

130 

Corned beef 

1 slice 

200 

♦Baking powder 



*Fruit butter 

i T. 

65 

Boiled potatoes 

1 medium 

100 

biscuits (wheat- 



Apricot tarts 



Nutmargarine 

1 ball 

75 

less) 

1 

125 

* (potato pastry) 

i 

200 

Mashed yellow tur- 



Honey 

1 T. 

IOO 



— 

nips 

2 h. T. 

50 



■ 



760 

Cabbage au gratin 

2 h. T. 

90 



395 

OR 


.- 

♦Rice bread 

1 slice 

75 

OR 


— 




or rolls 









♦Grapefruit salad 






*Chicken and com- 



with maraschino 



♦Baked apples 



meal croquettes 

i 

200 

cherries 

av. h. 

160 

(karo) 

1 large 

200- 

♦White sauce 

2 T. 

50 

Guava jelly sand- 



Oatmeal 

2 h. T. 

50 

♦Buckwheat gems 

i 

130 

wiches 

1 triangle 

100 

Top milk 

X cup 

IOO 

♦Fruit butter 

i T. 

65 



• -- 

Sugar 

1 t. 

25 

Sliced bananas 

i 

100 



1020 

Coffee 

1 cup 

0 

Top milk 

X cup 

xoo 

OR 



Hot milk 

X cup 

40 

♦Molasses nut 






Sugar 

11. 

25 

drop cookies 

I 

115 




♦Baking powder 






Creamed dried beef 

av. h. 

150 

biscuits (wheat- 





760 

on square of fried 



less) 

I 

125 



— 

cornmeal mush 

1 square 

IOO 

♦Prune butter 

I T. 

45 




Baked potatoes 

1 medium 

100 



— 




Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

IOO 



— 




Corn pudding 

2 h. T. 

IOO 







♦Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Pineapple (canned) 









salad 

av. h. 

150 









1000 





























IRovembev 10 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Yellow perch 



Cream of celery 



Peaches 

2 

70 

(sauted) 

av. h. 

200 

soup 

A cup 

150 

Cream (thin) 

A, cup 

IOO 

Potato balls 

5 balls 

IOO 

*Commeal cheese 



Sugar (powdered) 

I t. 

25 

*Baking powder 


sticks 

2 

IOO 

Commeal mush 

2 h. T. 

80 

biscuits (wheat- 



Roast turkey 

1 slice 

285 

Cream (thin) 

cup 

IOO 

less) 

i 

125 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



Butter or 


* Cranberry sauce 

1 T. 

55 

or maple sugar 

11. 

25 

nutmargarine 

i ball 

75 

Sweet potatoes 



Coffee 

I cup 

0 

*Apple and nut 



Southern style 

2 h. T. 

125 

Hot milk 

A cup 

40 

salad 

av. h. 

260 

Spinach 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

*Commeal crisps 

3 

30 

Celery 

3 small 


*Oatmeal bread 

1 slice 

75 



stalks 

10 

Butter or 





790 

*Oatmeal bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

OR 



or rolls 

Wine jelly 

A cup 

IOO 



615 




*Custard sauce 

3 T. 

60 



— 

Chicken 

croquettes 


200 

* Almond cakes 

1 

35 

For HEAVY 
BREAKFAST, add 



I 






*White sauce 
Broiled mush- 

2 T. 

50 

OR 


1070 

Cream (thick) for 










rooms 

*Baking powder 

2 h. T. 

40 

Cream of celery 

A cup 

2 

av. h. 

2 T. 

2 h. T. 

3 small 
stalks 

2 

150 

IOO 

200 

40 

IOO 

10 

30 

coffee 

Codfish balls 

1 T. 

1 

70 

IOO 

biscuits (wheat¬ 
less) 

* Orange honey 
*Pineapple and 
apple salad 
Bread and 
nutmargarine 

i 

i T. 

av. h. 

125 

55 

200 

soup 

*Commeal cheese 
sticks 

Sauted filets of bass 
*Tomato sauce 
Potato au gratin 
Celery 

*P 0 1 a 1 0 commeal 
muffins 

Strawberry jam 

OR 

1 

1 T. 

130 

IOO 

400 

sandwiches 

i triangle 

100 

Ripe olives 






770 

*Oatmeal bread 
or rolls 

Fruit jelly 

Cream sauce 
*Oatmeal wafers 

1 slice 

75 

Oranges 

1 

IOO 

OR 

Baked beans 

2 h. T. 

IOO 

2 h. T. 

1 T. 

1 

125 

IOO 

IOO 

Samp 

Top milk 

Sugar 

Coffee 

2 h. T. 

A* cup 

11. 

1 cup 

60 

IOO 

25 

0 

*Tomato sauce 

2 T. 

40 

OR 


1030 

Hot milk 

X cup 

40 

Spinach 

2 h. T. 

40 


Sugar . 

11. 

25 

Scalloped com 
*Baking powder 
biscuits (wheat- 

*Fruitbutter 
*Potato and celery 
salad 

*Cottage cheese 
sandwiches 

2 h. T. 

i 

i T. 

av. h. 

i triangle 

IOO 

125 

65 

215 

IOO 

785 

Cream of chicken 
soup with rice (left 
over) 

Halibut steaks 
Stuffed potatoes 
String beans 

Cold slaw 
* Oatmeal bread 
Oleomargarine 
*Oatmeal (left over) 

1 cup 
av. h. 

1 medium 

2 h. T. 

2 h. T. 

2 slices 

1 ball 

200 

120 

IOO 

40 

70 

150 

75 

^Potato cornmeal 
muffins 
*Fruit butter 

I 

i T. 

130 

65 

545 

j 



molded with 
dates 

av. h. 

145 








Top milk 

K cup 

IOO 









1000 
























November XX 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 






WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

Cold roast turkey 

i slice 

Tomato salad 
with *mayon- 

av. h. 

naise 

♦Potato commeal 


muffins 

1 

Butter or 

1 ball 

nutmargarine 

Fruit souffle 

X cup 

♦Soft honey cake 

1 slice 

OR 


♦Rice hash 

av. h. 

on toast 

1 slice 

♦Pimento sauce 

2 T. 

String beans 

2 h. T. 

♦Potato cornmeal 


muffins 

1 

♦Apricot butter 

1 T. 

♦Apple and nut 

av. h. 

salad 

Bread and 
nutmargarine 

1 triangle 

sandwiches 

OR 


Broiled perch 

av. h. 

Boiled potatoes 

1 medium 

Creamed onions 

2 h. T. 

♦Potato commeal 


muffins 

1 

Oleomargarine 

1 ball 

Sliced oranges 

1 

♦Children’s cookies 

1 


DINNER 

PORTION 

Cantaloupe 

yi melon 

Boiled leg of mutton 

1 slice 

Caper sauce 

2 T. 

Radishes 

3 

Stuffed potatoes 

1 medium 

Scalloped onions 

2 h. T. 

♦Oatmeal bread 

1 slice 

or rolls 


♦Peach short cake 

1 slice 

Cream (thick) 

2 T. 

OR 


Cantaloupe 

y melon 

Boiled leg of mutton 

1 slice 

Caper sauce 

2 T. 

Stuffed potatoes 

1 medium 

Scalloped tomatoes 

2 h. T. 

Creamed corn 

2 h. T. 

Ripe olives 

2 

♦Oatmeal bread 

1 slice 

or rolls 


Omelet souffle (3 

y 2 omelet 

eggs) with 


strawberry jam 

1 T. 

OR 


Roast shoulder of 


lamb 

av. h. 

Roast potatoes 

1 medium 

Peas 

2 h. T. 

Corn a la southern 

2 h. T. 

♦Oatmeal bread 

2 slices 

Oleomargarine 

1 ball 

♦Boiled commeal and 


apple dumplings 

1 

Top milk 

X cup 


APPROX. 

CALORIES 


200 


150 

130 

75 

125 

115 

795 


ii5 

75 

50 

40 

130 

40 

260 


100 

810 


200 

100 

75 

130 

75 

100 

80 

760 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

50 

Cantaloupe 

X melon 

50 

200 

Puffed rice 

3 h. T. 

30 

75 

Cream (thin) 

y cup 

IOO 

10 

Sugar (powdered) 



100 

or maple sugar 

1 1 . 

25 

150 

Coffee 

1 cup 

0 

75 

Hot milk 

y cup 

40 


Sugar (loaf) 

1 cube 

25 

200 

♦Oatmeal bread 

1 slice 

75 

140 

Butter or 




nutmargarine 

1 ball 

75 

1000 







420 


For HEAVY 



50 

BREAKFAST, add 



200 




75 

Cream (thick) for 



100 

coffee 

1 T. 

70 

100 

Poached eggs on 

1 

75 

85 

toast 

1 slice 

75 

3 ° 

♦Rice muffins 

1 

130 

75 

♦Orange marmalade 

1 T. 

IOO 

200 



450 


OR 


— 

xoo 




1015 

Stewed prunes 

4 with 




2 T. juice 

200 


Hominy 

2 h. T. 

60 


Top milk 

X cup 

IOO 


Sugar 

1 t. 

25 

200 

Coffee 

1 cup 

0 

IOO 

Hot milk 

X cup 

40 

75 

Sugar 

I t. 

25 

125 

♦Rice muffins 

I 

130 

150 

♦Orange honey 

1 T. 

55 

75 



635 

175 



— 

IOO 




1000 



































IRovembev 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




THURSDAY 


LUNCHEON OR SUPPER 


APPROX. 

CALORIES 


Hard boiled eggs x 
*Tomato sauce 2 T 

Baked potatoes 1 medium 

Butter or 

nutmargarine 
String beans 
Celery 

Ripe olives 
*Rice muffins 
Butter or 

nutmargarine 
Apricot tarts 
* (quick barley 
flour pastry) 

OR 


1 ball 

2 h. T. 

3 small 
stalks 

2 

1 

1 ball 
1 


Hashed mutton 
on toast 
Lyonnaise 
potatoes 

Brussels sprouts 
Celery 

*Rice muffins 
*Orange honey 
Apple snow 
*Custard sauce 
*Molasses nut 
drop cookies 


OR 


*Cottage pie (left 
over) 

Sauted eggplant 
*Rice muffins 
*Apricot butter 
*Hominy(left over) 
molded with 
chopped figs 
Top milk 


av. h. 

1 slice 

2 h. T. 

2 h. T. 

3 small 
stalks 

1 

1 T. 

2 h. T. 

3 T. 


av. h. 

1 slice 
1 

1 T. 


av. h. 
X cup 


75 

40 

xoo 

75 

40 

10 

30 

130 

75 

200 

775 


150 

75 

75 

30 

10 

130 

55 

50 

60 

115 

750 


300 

30 

130 

40 


155 

100 

755 


Mutton broth with 
barley 
*Cornmeal cheese 
sticks 

Roast guinea hen 
Bread sauce 
Mashed potatoes 
Hearts of lettuce 
with *French 
dressing 
*Oatmeal bread 
or rolls 

Apple and sago 
pudding 
Cream (thick) 


OR 


Mutton broth with 
barley 
*Commeal cheese 
sticks 

Pigeon pot pie 
Sauted bananas 
Peas 
Celery 

*Oatmeal bread 
or rolls 

Stewed pineapple 
with maraschino 
cherries 

*Molasses nut drop 
cookies 


OR 


Corned beef 
*Mustard sauce 
Boiled potatoes 
Mashed yellow tur 
nips 

Cold slaw 
* Oatmeal bread 
Oleomargarine 
Cocoanut pudding 
*Lemon sauce 


APPROX. 

CALORIES 


1 cup 

2 

i slice 

1 T. 

2 h. T. 

x small 
serving 
1 slice 


2 h. T. 
2 T. 


1 cup 

2 

av. h. 

X banana 

2 h. T. 

3 small 
stalks 

1 slice 

1 slice 

2 T. juice 

4 


100 

100 

200 

50 

100 


100 

75 


150 

140 

1015 


100 

100 

300 

75 

75 

10 

75 


BREAKFAST FOR NEXT 
DAY 


65 


115 

IOI5 


i slice 
1 T. 

1 medium 

2 h. T. 

2 h. T. 

2 slices 

1 ball 

2 h. T. 

2 T. 


Oranges 

Samp 

Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Oatmeal bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Corned beef hash 
French toast 
Maple sirup 


OR 


Bananas 
Oatmeal 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

*Oatmeal bread 
*Orange marmalade 


200 

75 

100 

50 

70 

150 

75 

210 

100 

1030 


1 large 

2 h. T. 
X cup 

1 t. 

1 cup 

X cup 

i cube 
1 slice 

1 ball 


APPROX. 

CALORIES 


IOO 

60 

IOO 

25 

O 

40 

25 

75 

75 

500 


1 T. 

70 

2 h. T. 

200 

1 slice 

150 

2 T. 

130 


550 

X 

IOO 

2 h. T. 

50 

X cup 

IOO 

1 t. 

25 

1 cup 

0 

X cup 

40 

I t. 

25 

i slice 

75 

1 T. 

IOO 


515 









































IRovember 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

Curried scallops 

2 h. T. 

150 

Split pea soup 

A cup 

125 

Lyonnaise pota- 



*Cheese relish 

1 slice 

55 

toes 

2 h. T. 

75 

Spanish mackerel 



Stuffed tomatoes 

i 

IOO 

(sauted) 

av. h. 

200 

* Oatmeal bread 

i slice 

75 

Bordelaise sauce 

1 T. 

IOO 

Butter or 



Potato balls 

5 balls 

IOO 

nutmargarine 

i ball 

75 

Celery 

3 small 


*Vegetable salad 

av. h. 

185 


stalks 

10 

Bread and butter 



Ripe olives 

2 

30 

sandwiches 

i triangle 

IOO 

*Potato bread 

1 slice 

75 



— 

or rolls 





760 

*Frozen maple cus- 



OR 


— 

tard 

2 h. T. 

150 




* Chocolate fruit cake 

1 slice 

160 

Creamed oysters 

2 h. T. 

IOO 



1005 

on toast 

i slice 

75 

OR 



Mashed potatoes 

2 h. T. 

IOO 




Spinach 

2 h. T. 

40 




*Potato bread 

i slice 

75 

Split pea soup 

A cup 

125 

Nutmargarine 

i ball 

75 

*Cheese relish 

i slice 

55 

*Vegetable salad 

av. h. 

185 

Boiled codfish 

av. h. 

75 

Cheese sand- 



Egg sauce 

2 T. 

75 

wiches 

i triangle 

IOO 

Potato balls 

5 balls 

IOO 



— 

Stuffed tomatoes 

1 medium 

IOO 



750 

Sliced cucumbers 

av. h. 

15 

OR 



with *French 






dressing 

1 T. 

65 




^Potato bread 

1 slice 

75 

*Rice fondue on 

av. h. 

150 

or rolls 



toast 

i slice 

75 

*Prune tapioca pud- 



Hashed creamed 



ding 

2 h. T. 

150 

potatoes 

2 h. T. 

IOO 

Cream (thin) 

A cup 

IOO 

String beans 

2 h. T. 

40 




^Potato bread 

i slice 

75 



1035 

Oleomargarine 

i ball 

75 

OR 



French toast 

i slice 

150 




Maple sirup 

2 T. 

130 






— 

Grapefruit 

A large 

125 



795 

Baked haddock 

av. h. 

200 




Egg sauce 

2 T. 

75 




Riced potatoes 

2 h. T. 

75 




Scalloped onions 

2 h. T. 

150 




*Potato bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




*Norwegian prime 






pudding 

2 h. T. 

IOO 




*Lemon sauce 

2 T. 

IOO 






1050 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPRO} 

CALORII 

Pears or 

i large 

75 

Apples 

1 

100 

Minute tapioca 

2 h. T. 

60 

Cream (thin) 

A cup 

IOO 

Sugar (powdered) 



or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

A cup 

40 

Sugar (loaf) 

i cube 

25 

*Potato bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



475 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Soft cooked eggs 

1 

75 

*Southem spoon 



corn bread 

2 h. T. 

IOO 

Honey 

1 T. 

IOO 



345 

OR 



*Baked apples (karo) 

1 large 

200 

Rice (steamed) 

2 h. T. 

70 

Top milk 

A cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

A cup 

40 

Sugar 

I t. 

25 

*Potato bread 

I slice 

75 

*Fruit butter 

1 T. 

65 



600 

- 





































Bopembev 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

Broiled bluefish 

av. h. 

200 

Potato cakes 

i 

50 

Carrots with 

2 h. T. 

i5 

*white sauce 

2 T. 

50 

Sliced tomatoes 

i 

40 

*French dressing 

x T. 

65 

*Potato bread 

i slice 

75 

Butter or 



nutmargarine 

i ball 

75 

*Rice pudding 

2 h. T. 


with raisins 

100 

Cream (thin) 

l A cup 

100 

770 

OR 



*Nut loaf 

i slice 

200 

*Pimento sauce 

2 T. 

50 

Sliced tomatoes 
with *French 



dressing 

av. h. 

115 

*Potato bread 

i slice 

75 

*Apricot butter 

i T. 

40 

Creamy rice pud- 

2 h. T. 


ding 

200 

Cream (thin) 

A cup 

100 

780 

OR 


‘ 

Corned beef hash 



(left over) 

2 h. T. 

200 

Lima beans 

2 h. T. 

IOC 

Spinach 

2 h. T. 

40 

Cold slaw 

2 h. T. 

70 

*Potato bread 

i slice 

75 

*Prune butter 

i T. 

45 

*Rice (left over) 
molded with 
grated pine- 

av. h. 


apple 

130 

Top milk 

X cup 

100 


DINNER 


Clam broth 
Toast 

Lamb steaks 
Mint jelly 
Ripe olives 
Potatoes au gratin 
Peas 

*Potato bread 
or rolls 

*Banana salad 
Guava jelly sand¬ 
wiches 


OR 


Clam broth 
Toast 

Mutton chops 
Currant jelly 
Scalloped potatoes 
Lima beans 
*Potato bread 
or rolls 

* Orange and pine¬ 
apple salad 
Bread and nutmar- 
garine sand¬ 
wiches 


OR 


Chicken pot pie 
* (oatmeal pastry) 
Peas 

Corn a la southern 
*Potato bread 
Oleomargarine 
*Apple and date 
salad 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

I cup 

125 

Cantaloupe 

A melon 

50 

i slice 

75 

Quaker oats 

3 h. T. 

45 

av. h. 

200 

Cream (thin) 

A cup 

100 

1 T. 

100 

Sugar (powdered) 



2 

30 

or maple sugar 

I t. 

25 

2 h. T. 

100 

Coffee 

I cup 

0 

2 h. T. 

75 

Hot milk 

A cup 

40 

1 slice 

75 

Sugar (loaf) 

i cube 

25 



*Potato bread 

1 slice 

75 

A banana 

125 

Butter or 





nutmargarine 

1 ball 

75 

1 triangle 

100 



435 


1005 






For HEAVY 





BREAKFAST, add 



1 cup 

125 




1 slice 

75 

Cream (thick) for 



2 

200 

coffee 

1 T. 

70 

1 T. 

100 

Buckwheat cakes 

3 small 

210 

2 h. T. 

100 

Maple sirup 

2 T. 

130 

2 h. T. 

100 




x slice 

75 



410 



OR 



av. h. 

210 






Oranges 

1 

100 



Hominy 

2 h. T. 

60 

1 triangle 

100 

Top milk 

A> cup 

100 



Sugar 

1 t. 

25 


1085 

Coffee 

1 cup 

0 



Hot milk 

X cup 

40 



Sugar 

11 . 

25 



Fried commeal 





mush 

i slice 

100 

av. h. 

300 

Maple sirup 

1 T. 

65 

2 h. T. 

75 




2 h. T. 

125 



5i5 

2 slices 

150 




1 ball 

75 




av. h. 

275 





iooo 









































Bovember 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 

i 


Miscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

1 

300 

Casaba melon 

1 slice 

40 

Grapefruit (karo) 

X large 

140 

Hearts of lettuce 



Roast beef 

1 slice 

200 

Rice (steamed) 

2 h. T. 

70 

with *French 

1 small 


♦Mushroom sauce 

2 T. 

40 

Cream (thin) 

y cup 

100 

dressing 

serving 

100 

Roast potatoes 

1 medium 

100 

Sugar (powdered) 



Bread and butter 

1 slice 

100 

Lima beans 

2 h. T. 

100 

or maple sugar 

11. 

25 

Orange jelly 

X cup 

100 

Cold slaw 

2 h. T. 

70 

Coffee 

1 cup 

0 

♦Soft custard sauce 

3 T. 

60 

*Potato bread 

1 slice 

75 

Hot milk 

X cup 

40 

*Pecan cakes 

1 

105 

or rolls 



Sugar (loaf) 

1 cube 

25 




Chocolate parfait 

1 glass 

250 

♦Potato bread 

1 slice 

75 



765 

*Honey cake with 



Butter or 



OR 



marshmallow fill- 



nutmargarine 

1 ball 

75 




ing 

1 slice 

130 



— 









550 

Broiled squabs 

1 

300 



1005 



— 

Sauted apples 

2 slices 

50 

OR 



For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







♦Potato bread 

1 slice 

75 

Casaba melon 

x slice 

40 

Cream (thick) for 



Nutmargarine 

1 ball 

75 

Rib roast of beef 

1 slice 

200 

coffee 

1 T. 

70 

*Baked honey 



♦Mushroom sauce 

2 T. 

40 

Scrambled eggs 

2 h. T. 

200 

custard 

X cup 

150 

Roast potatoes 

1 medium 

100 

♦Quaker muffins 

1 

130 

*Chocolate cake 

x slice 

120 

Creamed onions 

2 h. T. 

75 

Peach marmalade 

1 T. 

100 



— 

Corn a la southern 

2 h. T. 

125 



— 



780 

Celery 

3 small 




500 

OR 


— 


stalks 

10 

OR 


• - 




Ripe olives 

2 

30 







♦Potato bread 

1 slice 

75 




Omelet (3 eggs) 

X omelet 

160 

or rolls 



Bananas 

1 

100 

Mashed potatoes 

2 h. T. 

100 

♦Caramel ice cream 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

Stewed parsnips 

2 h. T. 

35 

♦Chocolate cake 

1 slice 

120 

Top milk 

y cup 

100 

*White sauce 

2 T. 

50 




Sugar 

11. 

25 

Spinach 

2 h. T. 

40 



1015 

Coffee 

1 cup 

0 

*Potato bread 

1 slice 

75 

OR 



Hot milk 

y cup 

40 

*Orange honey 

1 T. 

55 




Sugar 

11. 

25 

Stewed figs 

av. h. 

100 




♦Quaker muffins 

1 

130 

*War cake 

1 slice 

150 

Beef a la mode 

av. h. 

200 

♦Orange honey 

1 T. 

55 



— 

Lyonnaise potatoes 

2 h. T. 

75 



— 



765 

Creamed cauli- 





555 



— 

flower 

2 h. T. 

50 







Mashed yellow tur- 









nips 

2 h. T. 

50 







♦Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







Apricot and sago 









pudding 

2 h. T. 

150 







Top milk 

X cup 

100 







♦War cake 

1 slice 

150 









1000 





i 




























IRovembev 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Minced beef with 

av. h. 

150 

*Julienne soup 



Grapes 

1 large 


creamed mush- 



(meatless) 

1 cup 

75 


bunch 

100 

rooms 

2 h. T. 

90 

*Cheese relish 

i slice 

55 

Hominy 

2 h. T. 

60 

French fried pota- 



Roast loin of lamb 

1 slice 

200 

Cream (thin) 

X cup 

100 

toes 

2 h. T. 

75 

Currant jelly 

1 T. 

100 

Sugar (powdered) 



*Boston brown 



Boiled potatoes 

1 medium 

100 

or maple sugar 

1 t. 

25 

bread and but- 



Creamed com 

2 h. T. 

85 

Coffee 

1 cup 

0 

ter 

i slice 

100 

Ripe olives 

2 

30 

Hot milk 

X cup 

40 

Fig pudding 

av. h. 

300 

*Potato bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Lemon sauce 

2 T. 

100 

or rolls 



*Potato bread 

1 slice 

75 



— 

*Pineapple and 



Butter or 





815 

peach salad 

av. h. 

185 

nutmargarine 

1 ball 

75 

OR 


-- 

Bread and butter 





— 




sandwiches 

1 triangle 

100 



500 

Reheated beef 

av. h. 

150 



1005 




with *commeal 



OR 



For HEAVY 



dumplings 

i 

140 




BREAKFAST, add 



Cold slaw 

2 h. T. 

70 







*Quaker muffins 

i 

130 

*Julienne soup 



Cream (thick) for 



*Orange honey 

i T. 

55 

(meatless) 

1 cup 

75 

coffee 

1 T. 

70 

*Hominy molded 



*Cheese relish 

1 slice 

55 

Sauted flounders 

av. h. 

200 

with figs 

av. h. 

155 

*Ragout of mutton 

av. h. 

3 i 5 

*Popovers 

1 

100 

Cream (thin) 

X cup 

100 

with *hominy balls 

3 balls 


*Orange marmalade 

1 T. 

100 



— 

Stuffed peppers 

1 

100 



— 



800 

Cauliflower au 





470 

OR 


— 

gratin 

2 h. T. 

80 

OR 


— 




*Potato bread 

1 slice 

75 







or rolls 






Broiled sardines 

3 

125 

*Orange and pear 



Stewed dried apri- 



on toast 

i slice 

75 

salad 

av. h. 

200 

cots 

X cup 

200 

Boiled potatoes 

i medium 

100 

Bread and nutmar- 



Oatmeal 

2 h. T. 

50 

String beans 

2 h. T. 

40 

garine sand- 



Top milk 

X cup 

100 

*Quaker muffins 

i 

130 

wiches 

1 triangle 

100 

Sugar 

1 t. 

25 

* Apricot butter 

i T. 

40 




Coffee 

1 cup 

0 

*Baked apple 





1000 

Hot milk 

X cup 

40 

(karo) 

i large 

200 

OR 


— 

Sugar 

I t. 

25 

Top milk 

X cup 

100 




*Potato bread 

i slice 

75 




*Turkish pilaf with 



*Apricot butter 

1 T. 

40 




cooked meat 









(left over) 

av. h. 

125 



555 




*Brown nut sauce 

2 T. 

no 







Baked potatoes 

1 medium 

100 







Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

100 







Scalloped onions 

2 h. T. 

150 







^Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 









with *Mayonnaise 









(Wesson oil) 

av. h. 

130 









1015 

• 




































IRovember 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 




Fruit 


Miscellaneous 





TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

*Cheese omelet 

X omelet 

250 

Cream of mushroom 


Stuffed tomatoes 

1 

100 

soup 

X cup 

*Potato bread 

1 slice 

75 

*Commeal crisps 

3 

Butter or 


Roast Philadelphia 


nutmargarine 

1 ball 

75 

chicken 

1 slice 

*Orange salad 

av. h. 

200 

*Mashed potato 


Bread and butter 



stuffing 

1 h. T. 

sandwiches 

1 triangle 

100 

String beans 

2 h. T. 


800 

Succotash 

Hearts of lettuce 

2 h. T. 


OR 


— 

with *French 

1 small 




dressing 

serving 




*Rice bread with 

1 slice 

*Com and cheese 



raisins or rolls 


souffle 

X cup 

135 

Pineapple pudding 

2 h. T. 

Hashed creamed 

Cream (thick) 

2 T. 

potatoes 

2 h. T. 

100 


Stuffed tomatoes 
*Rice bread with 

1 medium 

100 

OR 


raisins 

1 slice 

75 



*Apricot butter 

1 T. 

40 

Cream of mush- 


*Potato and onion 


room soup 

X cup 

salad 

av. h. 

215 

*Commeal crisps 

2 

Bread and 


Roast Guinea hen 

1 slice 

nutmargarine 

1 triangle 

100 

Bread sauce 

1 T. 



— 

Guava jelly 

1 T. 

OR 


765 

Riced potatoes 

2 h. T. 


— 

Succotash 

2 h. T. 




Celery 

3 small 





stalks 

*Cheese omelet (3 



Ripe olives 

2 

eggs) 

X omelet 

250 

*Rice bread with 

1 slice 

Riced potatoes 

2 h. T. 

75 

raisins or rolls 


Spinach 

2 h. T. 

40 

*Date pudding 

2 h. T. 

*Rice bread with 


*Lemon sauce 

2 T. 

raisins 

1 slice 

75 



*Fruit butter 

1 T. 

65 

OR 


*Vegetable salad 
Bread and oleo¬ 
margarine 
sandwiches 

av. h. 

185 

av. h. 

Molded fish 

1 triangle 

100 

Egg sauce 

Boiled potatoes 

2 T. 

1 medium 



790 

Cauliflower 

2 h. T. 



Sliced tomatoes 

1 




with *French 





dressing (Wesson 
oil) 

1 T. 




*Rice bread with 

2 slices 




raisins 

Oleomargarine 

1 ball 




*Prune brown Betty 

2 h. T. 




Top milk 

X cup 


APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 

CALORIES 

DAY 


CALORIES 


Peaches 

2 

70 

150 

Cream (thin) 

X cup 

100 

30 

Sugar (powdered) 

1 t. 

25 


Corn flakes 

3 h. T. 

45 

200 

Cream (thin) 

Sugar (powdered) 

X cup 

100 

50 

or maple sugar 

1 t. 

25 

40 

Coffee 

1 cup 

0 

100 

Hot milk 

X cup 

40 


Sugar (loaf) 

*Rice bread with 

i cube 

25 

100 

raisins 

1 slice 

75 

75 

Butter or 



nutmargarine 

1 ball 

75 

125 



— 

140 



580 

1010 

For HEAVY 
BREAKFAST, add 







Cream (thick) for 



150 

coffee 

1 T. 

70 

30 

Omelet (3 eggs) 

X omelet 

160 

200 

*Com muffins 

1 

130 

50 

Honey 

1 T. 

100 

100 



— 

75 



460 

100 

OR 


— 

10 




30 

*Baked apples (karo) 

1 large 

200 

75 

Samp 

2 h. T. 

60 


Top milk 

X cup 

100 

100 

Sugar 

I t. 

25 

100 

Coffee 

Hot milk 

1 cup 

X cup 

0 

40 


1020 

Sugar 

*Com muffins 

I t. 

25 


I 

130 

200 

*Fruit butter 

1 T. 

65 

75 

100 



645 

50 




40 




65 




150 




75 




150 




100 




1005 






























IRovembev 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


| Vegetables 


Fruit 


Miscellaneous 

§ 






WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Curried chicken 

av. h. 

150 

Brown rice 

i#T. 

50 

Chutney 

1 T. 

10 

Stewed celery 

2 h. T. 

15 

*Brown sauce 

2 T. 

75 

*Corn muffins 
Butter or 

1 

130 

nutmargarine 
* Apple and nut 

1 ball 

75 

salad 

av. h. 

260 

*Cornmeal crisps 

3 

30 

795 

OR 


— 

Curried scallops 

2 h. T. 

150 

on toast 

1 slice 

75 

Chutney 

Hashed browned 

1 T. 

10 

potatoes 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

Cabbage 

2 h. T. 

50 

*Corn muffins 

1 

130 

Nutmargarine 
*Deviled eggs 

1 ball 

75 

with cheese 

av. h. 

125 

*Cornmeal crisps 

3 

30 

760 

OR 

Sauted halibut 



steaks 

av. h. 

120 

Mashed potatoes 
Scalloped toma- 

2 h. T. 

100 

toes 

2 h. T. 

100 

*Com muffins 

1 

130 

Oleomargarine 

1 ball 

75 

Dates stuffed 
with creamed 
cheese on 

3 

150 

lettuce with 

X head 

10 

*French dressing 

1 T. 

65 

750 


DINNER 

PORTION 

APPROX. 

CALORIES 

Cream of tomato 
soup 

X cup 

150 

*Boston brown bread 
and butter sand¬ 
wiches 

1 triangle 

100 

Delmonico ste,aks 

av. h. 

200 

*Bearnaise sauce 

1 T. 

100 

French fried pota¬ 
toes 

2 h. T. 

75 

Cabbage 

2 h. T. 

50 

Celery 

3 small 


stalks 

10 

*Rice bread with 

1 slice 

75 

raisins or rolls 
*Pumpkin pie 

av. h. 

250 

* (oatmeal pastry) 


— 

OR 

Cream of tomato 


1010 

soup 

X cup 

150 

*Boston brown bread 
and nutmargarine 
sandwiches 

1 triangle 

100 

Loin chops of lamb 

1 

200 

Mint sauce 

1 T. 

5 

Mashed potatoes 

2 h. T. 

100 

Brussels sprouts 

2 h. T. 

30 

Hearts of lettuce 
with *French 

1 small 


dressing 

serving 

100 

*Rice bread with 

1 slice 

75 

raisins or rolls 
*Marlborough pie 
* (oatmeal pastry) 

av. h. 

275 

OR 


1035 

Cream of tomato 
soup 

X cup 

150 

Stewed shin of beef 

av. h. 

175 

Stewed carrots with 

2 h. T. 

i 5 

*white sauce 

2 T. 

50 

Hearts of lettuce 
with *French 
dressing (Wes- 

1 small 


son oil) 

serving 

100 

*Rice bread with 
raisins 

2 slices 

150 

Oleomargarine 

1 ball 

75 

*Cottage pudding 

av. h. 

200 

^Chocolate sauce 

2 T. 

90 


1005 


BREAKFAST FOR NEXT 

PORTION 

APPROX. 

DAY 


CALORIES 

Cantaloupe 

X melon 

50 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

Sugar (powdered) 

X cup 

100 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

*Rice bread with 

i cube 

25 

raisins 

Butter or 

1 slice 

75 

nutmargarine 

1 ball 

75 



440 

For HEAVY 
breakfast, add 



Cream (thick) for 



coffee 

1 T. 

70 

Fried eggs 
*Baking powder 

1 

100 

biscuits (wheat¬ 
less) 

1 

125 

Peach marmalade 

1 T. 

100 



395 

OR 


' 

Oranges 

1 

100 

Hominy 

2 h. T. 

60 

Top milk 

X cup 

100 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

*Baking powder 

11 . 

25 

biscuits (wheat¬ 
less) 

1 T. 

125 

Honey 

1 T. 

100 



575 


























IRovember 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

French lamb 



chops 

2 

200 

Sauted potatoes 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

Celery 

3 small 


stalks 

10 

*Rice bread with 



raisins 

i slice 

75 

Butter or 



nutmargarine 

i ball 

75 

Lemon jelly 

cup 

100 

*Molasses cake 

i slice 

210 

785 

OR 



Oranges 

i 

100 

Irish stew 

av. h. 

250 

*Baking powder 
biscuits (wheat- 



less) 

i 

125 

Nutmargarine 

x ball 

75 

*Tomato jelly 



salad 

av. h. 

13° 

*Commeal cheese 



sticks 

2 

100 

780 

OR 


" 

*Com and cheese 



souffle 

I cup 

180 

*Tomato sauce 

2 T. 

40 

Hashed browned 



potatoes 

2 h. T. 

75 

*Baking powder 



biscuits (wheat- 



less) 

i 

125 

Oleomargarine 

i ball 

75 

Baked bananas 

X 

125 

*Gingerbread 

i slice 

150 

(commeal) 


770 


DINNER 

PORTION 

APPROX. 

CALORIES 

Grapefruit with 

A large 

125 

maraschino 

1 T. 

20 

Roast duck 

1 slice 

200 

*Hominy stuffing 

1 h. T. 

30 

Apple sauce 

2 T. 

100 

Riced potatoes 

2 h. T. 

75 

Creamed onions 

2 h. T. 

75 

*Rice bread with 

1 slice 

75 

raisins or rolls 



*Eggless steamed 



pudding 

2 h. T. 

280 

*Foamy sauce 

1 T. 

65 



1045 

OR 



Grapefruit (karo) 

A. large 

140 

Boiled fowl 

av. h. 

200 

Celery sauce 

2 T. 

50 

Hashed creamed 



potatoes 

2 h. T. 

100 

Sliced tomatoes 

1 

40 

with *Russian 



dressing 

1 T. 

100 

*Rice bread with 

1 slice 

75 

raisins or rolls 



Bavarian cream 

2 h. T. 

135 

*Chocolate sauce 

2 T. 

150 

*Almond cakes 

1 

35 



1025 

OR 



Haricot of mutton 

av. h. 

325 

Stewed beets with 

2 h. T. 

25 

*white sauce 

2 T. 

50 

Com a la southern 

2 h. T. 

125 

*Rice bread with 



• raisins 

2 slices 

150 

Oleomargarine 

1 ball 

75 

*Hominy (left over) 



molded with ap- 



ricots 

av. h. 

150 

Top milk 

A cup 

100 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Oranges 

i large 

100 

Cornmeal mush 

2 h. T. 

80 

Cream (thin) 

Sugar (powdered) 

A cup 

100 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

A cup 

40 

Sugar (loaf) 

*Rice bread with 

i cube 

25 

raisins 

Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

Cream (thick) for 

1 ball 

75 

520 

coffee 

1 T. 

70 

Finnan haddock 

av. h. 

160 

Fried mush 

1 slice 

100 

Maple sirup 

2 T. 

130 

460 

OR 



Stewed primes 

4 with 2 



T. juice 

200 

Oatmeal 

2 h. T. 

50 

Top milk 

A cup 

100 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

A cup 

40 

Sugar 

I t. 

25 

*Rice bread with 
raisins 

i slice 

75 

Apple sauce 

2 T. 

100 

615 





IOOO 






































IRovembeu 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Stuffed eggs 

1 

105 

Cream of asparagus 



Pears or 

1 large 

75 

"Hollandaise sauce 

1 T. 

65 

soup 

A cup 

150 

apples 

1 

10 V 

Corn a la south- 



'“Cheese relish 

i slice 

55 

Puffed rice 

3 h. T. 

30 

ern 

2 h. T. 

125 

Sea bass (sauted) 

av. h. 

200 

Cream (thin) 

A, cup 

100 

Brussels sprouts 

2 h. T. 

30 

Bordelaise sauce 

1 T. 

100 

Sugar (powdered) 



*Rice bread with 



Sliced cucumbers 

av. h. 

15 

or maple sugar 

1 t. 

25 

raisins 

1 slice 

75 

"French dressing 

1 T. 

65 

Coffee 

1 cup 

0 

*Orange honey 

1 T. 

55 

"Yeast com bread 

1 slice 

75 

Hot milk 

A cup 

40 

*Tomato and onion 



or rolls 



Sugar (loaf) 

i cube 

25 

salad 

av. h. 

200 

Maple mousse 

2 h. T. 

200 

"Yeast com bread 

1 slice 

75 

*Commeal cheese 



"Chocolate fruit cake 

1 slice 

175 

Butter or 



sticks 

2 

100 




nutmargarine 

1 ball 

75 



— 



1035 






755 

OR 





470 

OR 


— 






1 







For HEAVY 






Cream of asparagus 



BREAKFAST, add 



Omelet (3 eggs) 

y.2 omelet 

160 

soup 

3 /i, CUp 

150 




Stuffed peppers 

1 

100 

"Cheese relish 

i slice 

55 

Cream (thick) for 

\ 


Beets 

2 h. T. 

50 

Baked mackerel 

av. h. 

200 

coffee 

1 T. 

70 

Scalloped Jerusa- 



Egg sauce 

2 T. 

75 

Shirred eggs 

1 

100 

lem artichokes 

2 h. T. 

85 

Scalloped potatoes 

2 h. T. 

100 

"Oatmeal muffins 

1 

130 

*Yeast corn bread 

1 slice 

75 

String beans 

2 h. T. 

40 

Peach marmalade 

1 T. 

100 

*Fruit butter 

1 T. 

65 

Sliced cucumbers 

av. h. 

15 



— 

"Tomato jelly salad 

av. h. 

130 

"French dressing 

1 T. 

65 



400 

"Commeal cheese 



"Yeast com bread 

1 slice 

75 

OR 


' 

sticks 

2 

xoo 

or rolls 








— 

"Frozen custard 

2 h. T. 

150 






765 

"Pecan cakes 

1 

105 

Bananas 

X 

100 

OR 






Rice (steamed) 

2 h. T. 

70 






1030 

Top milk 

A, cup 

100 




OR 



Sugar 

I t. 

25 

* Welsh rarebit 

av. h. 

165 




Coffee 

I cup 

0 

with toast 

1 slice 

75 




Hot milk 

A cup 

40 

Hashed creamed 



Sauted butterfish 

av. h. 

200 

Sugar 

11 . 

25 

potatoes 

2 h. T. 

100 

Hashed creamed 



"Oatmeal muffins 

I 

130 

*Yeast com bread 

1 slice 

75 

potatoes 

2 h. T. 

100 

"Orange marmalade 

i T. 

100 

*Prune butter 

1 T. 

45 

Scalloped onions 

2 h. T. 

150 



— 

*Potato and celery 



Succotash 

2 h. T. 

100 



590 

salad 

av. h. 

215 

Celery 

3 small 




— 

"Cottage cheese 




stalks 

10 




sandwiches 

1 triangle 

100 

Ripe olives 

2 

30 






— 

"Yeast corn bread 

2 slices 

150 






775 

Oleomargarine 

1 ball 

75 







"Rice pudding with 









raisins 

2 h. T. 

100 







Top milk 

X cup 

100 







. 


1015 

1 






































Hovembet* 2 \ 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 





SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

;alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Panfish 



*Consomme (meat- 



Cantaloupe 

melon 

50 

Meunier 

av. h. 

200 

less) 

1 cup 

50 

Sago 

2 h. T. 

00 

Riced potatoes 

2 h. T. 

75 

Toast 

1'slice 

75 

Cream (thin) 

yi cup 

100 

Creamed cauli- 



Noisettes of lamb 

av. h. 

200 

Sugar (powdered) 



flower 

2 h. T. 

50 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 


stalks 

10 

Sauted potato balls 

5 balls 

100 

Hot milk 

V\ cup 

40 

*Yeast corn bread 

i slice 

75 

Artichokes bottoms 

av. h. 

50 

Sugar (loaf) 

x cube 

25 

Butter or 



Carrots 

2 h. T. 

40 

*Yeast com bread 

1 slice 

75 

nutmargarine 

i ball 

75 

Peas 

2 h. T. 

75 

Butter or 



*Date custard 

av. h. 

140 

*Yeast corn bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

100 

or rolls 






*Nut molasses bar 

i 

40 

*Pear and nut salad 

av. h. 

170 



45 ° 




Bread and butter 








765 

sandwiches 

1 triangle 

100 

For HEAVY 



OR 






BREAKFAST, add 








1020 







OR 



Cream (thick) for 



Chicken salad 

av. h. 

250 




coffee 

1 T. 

70 

Ripe olives 

3 

45 




*Commeal and rice 



*Oatmeal muffins 

i 

130 

*Consomme (meat- 



waffles 

1 

235 

Nutmargarine 

i ball 

75 

less) 

1 cup 

50 

Maple simp 

2 T. 

130 

*Prune brown 



Toast 

1 slice 

75 




Betty 

2 h. T. 

150 

Roast shoulder of 





435 

Cream (thin) 

X cup 

100 

mutton 

av. h. 

200 

OR 





— 

Mint sauce 

1 T. 

5 






75 o 

French fried pota- 






OR 



toes 

2 h. T. 

75 

*Baked apples(karo) 

1 large 

200 




Carrots 

2 h. T. 

i 5 

Hominy 

2 h. T. 

60 




*White sauce 

2 T. 

50 

Top milk 

) [ 4 cup 

100 

Lima beans 

av. h. 

185 

Peas 

2 h. T. 

75 

Sugar 

1 t. 

25 

*Hollandaise 



*Yeast com bread 

1 slice 

75 

Coffee 

1 cup 

0 

Stuffed potatoes 

i medium 

100 

or rolls 



Hot milk 

X cup 

40 

Hearts of lettuce 



* Sardine and egg 



Sugar 

11 . 

25 

with *French 



salad 

av. h. 

310 

French toast 

i slice 

150 

dressing (Wes- 

i small 


Cheese sandwiches 

1 triangle 

100 

Corn sirup 

1 T. 

55 

son oil) 

serving 

100 







* Yeast com bread 

i slice 

75 



1030 



055 

*Orange honey 

i T. 

55 

OR 






*Stewed dried 









apricots with 









raisins 

av. h. 

145 

Sirloin steak 

av. h. 

200 




Top milk 

Vi cup 

100 

Hashed browned 








— 

potatoes 

2 h. T. 

75 






760 

Scalloped tomatoes 

2 b. T. 

100 






— 

Corn pudding 

2 h. T. 

100 







*Yeast corn bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Sardine and egg 









salad 

av. h. 

310 









1010 





































Bovember 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of corn soup 

A cup 

150 

Grapefruit (karo) 

A large 

140 

with white bait 



♦Cornmeal crisps 

3 

30 

Samp 

2 h. T. 

DO 

sauted 

2 T. 

100 

Roast turkey 

1 slice 

285 

Cream (thin) 

A cup 

IOO 

Squash 

2 h. T. 

25 

♦Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



Jerusalem arti- 



Grilled sweet pota- 



or maple sugar 

1 t. 

25 

chokes 

2 h. T. 

25 

toes 

2 slices 

100 

Coffee 

1 cup 

O 

*White sauce 

2 T. 

50 

Spinach 

2 h. T. 

40 

Hot milk 

A cup 

40 

♦Yeast corn bread 

i slice 

75 

♦Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Butter or 



or rolls 



♦Yeast corn bread 

1 slice 

75 

nutmargarine 

i ball 

75 

♦Pineapple ice cream 

2 h. T. 

200 

Butter or 



Sliced bananas 

A 

50 

♦War cake 

1 slice 

150 

nutmargarine 

1 ball 

75 

Cream (thin) 

A cup 

100 







Sugar 

11. 

25 



1065 



540 

* Almond cakes 

i 

35 

OR 








760 




For HEAVY 



OR 


-- 

Cream of corn soup 

H cup 

150 

BREAKFAST, add 






♦Cornmeal crisps 

3 

30 







Roast duck 

1 slice 

200 

Cream (thick) for 



Eggs a la golden- 



Apple sauce 

2 T. 

100 

coffee 

1 T. 

70 

rod 

av. h. 

300 

Mashed potatoes 

2 h. T. 

100 

Poached eggs 

1 

75 

String beans 

2 h. T. 

40 

Celery 

3 small 


on toast 

1 slice 

75 

Celery 

3 small 



stalks 

10 

♦Buckwheat gems 

1 

130 

stalks 

10 

Spinach 

2 h. T. 

40 

♦Orange marmalade 

1 T. 

100 

♦Yeast corn bread 

r slice 

75 

♦Yeast com bread 

1 slice 

75 



' 

♦Fruit butter 

i T. 

65 

or rolls 





450 

Chocolate souffle 

2 h. T. 

200 

♦Coffee ice cream 

2 h. T. 

200 

OR 


' 

♦Oatmeal maca- 



♦Honey cake-maple 






roons 

i 

65 

cake 

1 slice 

130 










Orangps 

I 

IOO 



755 



1035 

Cornmeal mush 

2 h. T. 

80 

AT) 



HP 



Ton milk’ 

r.iin 

IOO 

UK 



UK 



Sugar 

I t. 

25 







Coffee 

1 cup 

0 

♦Meat turnovers 

i 

200 

Oranges 

1 

100 

Hot milk 

K cup 

40 

(left over) 



Roast chicken 

1 slice 

200 

Sugar 

I t. 

25 

♦(oatmeal crust) 



♦Rice stuffing 

1 h. T. 

35 

♦Buckwheat gems 

I 

130 

Hashed creamed 



Spinach 

2 h. T. 

. 40 

♦Apricot butter 

I T. 

40 

potatoes 

2 h. T. 

100 

Hearts of lettuce 






Mashed yellow 



with *French 

x small 




540 

turnips 

2 h. T. 

50 

dressing 

serving 

100 




Cold slaw 

2 h. T. 

70 

♦Yeast corn bread 

2 slices 

150 




♦Yeast corn bread 

i slice 

75 

Oleomargarine 

1 ball 

75 




♦Apricot butter 

i T. 

40 

Bavarian cream 

2 h. T. 

135 




Caramel junket 

A* cup 

100 

Top milk 

A cup 

100 




♦Chocolate cake 

i slice 

120 

♦Chocolate cake 

1 slice 

120 






755 



1055 










































Wovembev 23 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

Creamed turkey 

av. h. 

200 

Chicken gumbo 

Wild rice 

lA T. 

50 

soup 

String beans 

2 h. T. 

40 

*Cheese relish 

*Buckwheat gems 
Butter or 

i 

130 

Roast leg of mutton 
Mint sauce 

nutmargarine 
*Apple and date 

i ball 

75 

Currant jelly 

Roast potatoes 

salad 

av. h. 

275 

Stuffed eggplant 

*Commeal crisps 

3 

30 

800 

Celery 

Ripe olives 

OR 



* Yeast com bread 
or rolls 

Peach and sago 

Salmi of duck 

av. h. 

200 

pudding 

Sauted potatoes 

2 h. T. 

75 

Cream (thick) 

Brussels sprouts 

2 h. T. 

30 


*Buckwheat gems 

i 

130 


*Apricot butter 

i T. 

40 

OR 

* Salad Interlachen 

av. h. 

185 


*Commeal crisps 

3 • 

30 

790 

Chicken gumbo 
soup 

*Cheese relish 

OR 

Broiled salt 



Delmonico steak 
Bordelaise sauce 
Radishes 

Sauted bananas 

mackerel 

av. h. 

150 

Creamed onions 

Stuffed potatoes 
Corn a la south- 

i medium 

xoo 

Lettuce with 
*French dressing 

era 

2 h. T. 

125 

*Yeast corn bread 

*Buckwheat gems 

i 

130 

or rolls 

Oleomargarine 

i ball 

75 

* Norwegian prime 

Sliced bananas 

i 

100 

pudding 

Top milk 

A cup 

xoo 

780 

*Maple sauce 

OR 

Cream of corn soup 
Beef stew with 
*commeal dump¬ 
lings 

- 



Celery 

*Yeast corn bread 
Oleomargarine 
*Prune jelly 
*Cream sauce 
*Soft molasses 
cookies 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Grapes 

i large 


I cup 

100 


bunch 

100 

i slice 

55 

Minute tapioca 

2 h. T. 

60 

1 slice 

200 

Cream (thin) 

A cup 

100 

1 T. 

5 

Sugar (powdered) 



1 T. 

100 

or maple sugar 

1 t. 

25 

1 medium 

100 

Coffee 

1 cup 

0 

2 h. T. 

50 

Hot milk 

A cup 

40 

3 small 


Sugar (loaf) 

i cube 

25 

stalks 

10 

*Yeast com bread. 

1 slice 

75 

2 

30 

Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 





500 

2 h. T. 

150 



— 

2 T. 

140 






For HEAVY 




1015 

BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 

1 cup 

100 

Soft cooked eggs 

1 

75 

1 slice 

55 

*Corn flour rolled 



av. h. 

200 

oats biscuits 



1 T. 

100 

(wheatless) 

1 

125 

3 

10 

Honey 

1 T. 

100 

1 

150 



— 

2 h. T. 

75 



370 

1 small 


OR 


— 

serving 

100 




1 slice 

75 






Bananas 

i 

100 



Oatmeal 

2 h. T. 

50 

2 h. T. 

100 

Top milk 

A, cup 

100 

1 T. 

60 

Sugar 

11. 

25 



Coffee 

1 cup 

0 


1025 

Hot milk 

A cup 

40 



Sugar 

I t. 

25 



*Corn flour rolled 



A cup 


oats biscuits 



150 

(wheatless) 

I 

125 


250 

*Fruit butter 

i T. 

65 

I 

3 small 

140 



530 

stalks 

10 




2 slices 

150 




1 ball 

75 




A cup 

115 




1 T. 

100 




2 

80 





1070 




























Bovembev 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX. 

CALORIES 

Codfish steaks 

av. h. 

120 

Compote of fruit 

y banana 

50 

Peaches 

2 

70 

* Anchovy butter 

T. 

25 

(bananas, or- 

X orange 

50 

Cream (thin) 

y cup 

100 

Potato balls 

5 balls 

100 

anges, sugar) 

1 t. 

25 

Sugar (powdered) 

11. 

25 

Stuffed tomatoes 

i 

100 

Roast guinea hen 

1 slice 

200 

Quaker oats 

3 h- T. 

45 

Ripe olives 

2 

30 

Bread sauce 

1 T. 

50 

Cream (thin) 

X cup 

100 

*Baking powder 



Guava jelly 

1 t. 

35 

Sugar (powdered) 


• 

biscuits (wheat- 



Mashed potatoes 

2 h. T. 

100 

or maple sugar 

1 t. 

25 

less) 

i 

125 

Romaine salad 

av. h. 

10 

Coffee 

1 cup 

0 

Butter or 



*French dressing 

1 T. 

65 

Hot milk 

X cup 

40 

nutmargarine 

i ball 

75 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Omelet souffle 



or rolls 



*Hominy bread 

1 slice 

75 

(3 eggs) 

]/ 2 omelet 

200 

Bavarian cream 

2 h. T. 

135 

Butter or 





— 

Cream (thin) 

X cup 

100 

nutmargarine 

1 ball 

75 



775 

*Chocolate cake 

1 slice 

120 



— 









580 

OR 





10x5 



— 




OR 












For HEAVY 



Scalloped oysters 

2 h. T. 

200 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 

Compote of fruit 

1 peach 

35 




Stuffed tomatoes 

i 

100 

(peaches, oranges, 

X orange 

So 

Cream (thick for) 



Celery 

3 small 


karo) 

1 T. 

30 

coffee 

1 T. 

70 


stalks 

10 

Sauted chicken 

av. h. 

200 

Creamed codfish 

av. h. 

120 

*Baking powder 



Mashed potatoes 

2 h. T. 

100 

*Corn bread 

1 slice 

130 

biscuits (wheat- 



Corn fritters 

1 

100 

Plum jam 

1 T. 

100 

less) 

X 

125 

*Tomato salad with 





— 

Nutmargarine 

i ball 

75 

*Russian dressing 

av. h. 

150 



420 

Poor man’s pud- 



*Hominy bread 

1 slice 

75 

OR 


— 

ding 

av. h. 

150 

or rolls 






*Brown sugar 



*Prune jelly 

2 h. T. 

115 




sauce 

i T. 

20 

*Custard sauce 

3 T. 

60 

Stewed dried apri- 





— 

*Cocoanut spice cake 

1 slice 

160 

cots 

y cup 

200 



755 




Samp 

2 h. T. 

60 

OR 


— 



1075 

Top milk 

X cup 

100 




OR 



Sugar 

1 t. 

25 







Coffee 

1 cup 

0 

Creamed chicken 






Hot milk 

X cup 

40 

(left over) 

av. h. 

150 

Boiled canned sal- 



Sugar 

I t. 

25 

with brown rice 

iX t. 

50 

mon 

av. h. 

100 

*Corn bread 

i slice 

130 

Jerusalem arti- 



Caper sauce 

2 T. 

75 

*Prune butter 

1 T. 

45 

chokes 

2 h. T. 

50 

Riced potatoes 

2 h. T. 

75 




String beans 

2 h.T. 

40 

Scalloped onions 

2 h. T. 

150 



625 

*Baking powder 



Sliced tomatoes 

1 

140 



— 

biscuits (wheat- 



with *French 






less) 

i 

125 

dressing (Wes- 






Oleomargarine 

i ball 

75 

son oil) 

1 T. 

65 




*Oatmeal (left 



*Yeast corn bread 

2 slices 

150 




over) molded 



Oleomargarine 

1 ball 

75 




with prunes 

av. h. 

170 

Chocolate custard 

2 h. T. 

200 




Top milk 

X cup 

100 

*Soft molasses 








— 

cookies 

2 

80 






765 












1010 





























Iftovembev 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Baked live lobster 

y 2 lobster 

IOO 

Clam broth 

1 cup 

125 

Cantaloupe 

y 2 melon 

50 

♦Mustard sauce 

i T. 

75 

♦Boston brown bread 



Rice (steamed) 

2 h. T. 

70 

♦Corn bread 

i slice 

130 

and nutmargarine 

i slice 

100 

Cream (thin) 

X cup 

IOO 

Butter or 



Mignons of beef 

1 filet 

200 

Sugar (powdered) 



nutmargarine 

i ball 

75 

♦Mushroom sauce 

2 T. 

40 

or maple sugar 

1 t. 

25 

*Macedoine salad 

av. h. 

185 

Scalloped potatoes 

2 h. T. 

IOO • 

Coffee 

1 cup 

0 

Cream cheese 

av. h. 

100 

Cauliflower 

2 h. T. 

15 

Hot milk 

yi cup 

40 

Bread and butter 



*Hollandaise sauce 

2 T. 

130 

Sugar (loaf) 

1 cube 

25 

sandwiches 

i triangle 

IOO 

Ripe olives 

2 

30 

♦Hominy bread 

1 slice 

75 



— 

*Hominy bread 

1 slice 

75 

Butter or 





765 

or rolls 



nutmargarine 

1 ball 

75 

OR 



♦Chocolate pudding 

2 h. T. 

150 







♦Nut molasses bars 

1 

40 



460 

Sauted halibut 





1005 

For HEAVY 



stealfh 

av. h. 

120 

OR 



BREAKFAST, add 



Egg sauce 

2 T. 

75 







Potato balls 

5 balls 

IOO 




Cream (thick) for 



Squash 

2 h. T. 

25 

Clam broth 

1 cup 

125 

coffee 

1 T. 

70 

*Com bread 

i slice 

130 

♦Boston brown bread 

. 


Scrambled eggs 

2 h. T. 

200 

Nutmargarine 

i ball 

75 

and nutmargarine 

1 slice 

IOO 

♦Rice muffins 

1 

130 

*Fruit salad 

2 h. T. 

150 

Haricot of mutton 

av. h. 

325 

♦Orange marmalade 

1 T. 

IOO 

Bread and 



Boiled potatoes 

1 medium 

IOO 




nutmargarine 



Creamed mush- 





500 

sandwiches 

x triangle 

IOO 

rooms 

2 h. T. 

90 

OR 





— 

♦Hominy bread 

1 slice 

75 






775 

or rolls 






OR 



♦Orange shortcake 

1 slice 

200 

Baked apples (karo) 

1 large 

200 







Hominy 

2 h. T. 

60 






1015 

Top milk 

yi cup 

IOO 

Scalloped salmon 



OR 



Sugar 

1 t. 

25 

(left over) 

2 h. T. 

200 




Coffee 

1 cup 

0 

Riced potatoes 

2 h. T. 

75 




Hot milk 

y cup 

40 

*Com bread 

i slice 

130 

Boiled fowl 

av. h. 

200 

Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 

Celery sauce 

2 T. 

50 

♦Rice muffins 

I 

130 

♦Tomato and cel- 



♦Cranberry jelly 

1 T. 

50 

Honey 

I T. 

IOO 

ery salad 

av. h. 

200 

Mashed potatoes 

2 h. T. 

IOO 



— 

♦Cottage cheese 



Spinach 

2 h. T. 

40 



680 

sandwiches 

i triangle 

IOO 

Hearts of lettuce 





— 



— 

with *French 








780 

dressing (Wesson 

1 small 

IOO 






— 

oil) 

serving 








♦Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Pumpkin pie * (oat- 









meal crust) 

av. h. 

250 









1015 



- 



























IRovembev 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


THANKSGIVING DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fish chowder 

i cup 

250 

*Consomme (meat- 



Oranges 

1 large 

100 

Celery 

3 small 


less) 

1 cup 

50 

Hominy 

2 h. T. 

DO 


stalks 

10 

+ Cornmeal crisps 

3 

30 

Cream (thin) 

M cup 

IOO 

*Rice muffins 

i 

130 

Roast turkey 

1 slice 

285 

Sugar (powdered) 



Butter or 



*Boiled rice stuffing 

1 h. T. 

35 

or maple sugar 

1 t. 

25 

nutmargarine 

i ball 

75 

*Cranberry sauce 

1 T. 

55 

Coffee 

1 cup 

0 

*Peach pudding 

2 h. T. 

200 

Sweet potatoes 



Hot milk 

X cup 

40 

Cream (thin) 

K cup 

100 

southern style 

2 h. T. 

125 

Sugar (loaf) 

i cube 

25 



— 

Spinach 

2 h. T. 

40 

*Hominy bread 

1 slice 

75 



765 

Celery 

3 small 


Butter or 



OR 




stalks 

10 

nutmargarine 

1 ball 

75 




*Oatmeal bread 

1 slice 

75 







or rolls 





500 

*Baked split peas 

2 h. T. 

150 

Mince pie 

1 slice 

200 




*Tomato sauce 

2 T. 

40 

Hard sauce 

1 T. 

100 




Hashed browned 









potatoes 

2 h. T. 

75 



1005 

For HEAVY 



Celery 

3 small 





BREAKFAST, add 




stalks 

10 







Ripe olives 

2 

30 




Cream (thick) for 



*Hominy bread 

i slice 

75 




coffee 

1 T. 

70 

*Apricot butter 

i T. 

40 




Fried smelts 

av. h. 

200 

Chocolate blanc- 






French toast 

1 slice 

150 

mange 

2 h. T. 

200 

Same as above 



Maple sirup 

2 T. 

130 

*Custard sauce 

3 T. 

60 







*Molasses nut 








55 o 

drop cookies 

i 

115 




OR 



OR 


795 




Oranges 

1 

IOO 







Oatmeal 

2 h. T. 

50 







Top milk 

cup 

IOO 

Scrambled eggs 

2 h. T. 

200 

* 



Sugar 

1 t. 

25 

with creamed 






Coffee 

1 cup 

0 

corn 

2 h. T. 

85 




Hot milk 

yi cup 

40 

Pumpkin 

2 h. T. 

50 




Sugar 

1 t. 

25 

*Rice muffins 

i 

130 




*Hominy bread 

1 slice 

75 

* Orange honey 

i T. 

55 




Honey 

1 T. 

IOO 

*Hominy (left over) 



Same as above 





L 

molded with 








5 * 5 - 

dates 

av. h. 

165 






—— 

Top milk 

X cup 

100 









785 















































Movembev 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Devilled crabs 

av. h. 

150 

Casaba melon 

i slice 

40 

Pears or 

1 large 

75 

Hashed browned 



Filets of red snap- 



apples 

1 

100 

potatoes 

2 h. T. 

75 

per 

av. h. 

200 

Corn flakes 

3h. T. 

45 

Scalloped Jerusa- 



*Tomato sauce 

2 T. 

40 

Cream (thin) 

% cup 

100 

lem artichokes 

2 h. T. 

85 

Sliced cucumbers 

av. h. 

15 

Sugar (powdered) 



*Hominy bread 

i slice 

75 

*French dressing 

1 T. 

65 

or maple sugar 

1 t. 

25 

Butter or 



Potato balls 

5 balls 

100 

Coffee 

1 cup 

0 

nutmargarine 

x ball 

75 

String beans 

2 h. T. 

40 

Hot milk 

l A cup 

40 

*Cheese and 



Creamed corn 

2 h. T. 

85 

Sugar (loaf) 

i cube 

25 

tomato salad 

av. h. 

200 

■Barley bread 

1 slice 

75 

"Barley bread 

1 slice 

75 

*Cornmeal cheese 



or rolls 



Butter or 



sticks 

2 

100 

*Lemon milk sherbet 

2 h. T. 

200 

nutmargarine 

1 ball 

75 



— 

"Chocolate maple 





— 



760 

cake 

1 slice 

160 



460 

OR 


— 






— 






1020 







OR 



For HEAVY 



*Cheese souffle 

yi cup 

150 




BREAKFAST, add 



Riced potatoes 

2 h. T. 

75 







String beans 

2 h. T. 

40 

Grapefruit 

Klarge 

125 

Cream (thick) for 



Mashed yellow 



Sauted filets of 



coffee 

1 T. 

70 

turnips 

2 h. T. 

5o 

flounder 

av. h. 

200 

Omelet (3 eggs) 

omelet 

160 

Ripe olives 

2 

30 

*Tartare sauce 

x T. 

100 

*Southern spoon corn 



*Barley bread 

i slice 

75 

Mashed potatoes 

2 h. T. 

100 

bread 

2 h. T. 

100 

Nutmargarine 

i ball 

75 

Scalloped Jerusa- 



Honey 

1 T. 

100 

Tomatoes with 

i tomato 

40 

lem artichokes 

2 h. T. 

85 



— 

*Hollandaise 



Peas 

2 h. T. 

75 



430 

sauce 

2 T. 

130 

"Barley bread 

1 slice 

75 

OR 


— 

Bread and 



or rolls 






nutmargarine 



Peach and sago 






sandwiches 

i triangle 

100 

pudding 

2 h. T. 

150 

Stewed prunes 

4 with 2 




— 

Cream (thin) 

J4 cup 

100 


T. juice 

200 



765 



— 

Rice (steamed) 

2 h. T. 

70 

OR 


— 



1000 

Top milk 

Va cup 

100 




OR 



Sugar 

I t. 

25 







Coffee 

I cup 

0 

*Baked Limabeans 

2 h. T. 

150 




Hot milk 

cup 

40 

Egg sauce 

2 T. 

75 

Baked grayfish 

av. h. 

200 

Sugar 

I t. 

25 

Cabbage 

2 h. T. 

5o 

Egg sauce 

2 T. 

75 

*Barley bread 

i slice 

75 

*Barley bread 

i slice 

75 

Boiled potatoes 

1 medium 

100 

"Apricot butter 

1 T. 

40 

*Apricot butter 

i T. 

40 

*Barley bread 

2 slices 

150 



— 

"Apple and nut 



Oleomargarine 

1 ball 

75 



575 

salad 

av. h. 

260 

* Jellied apples 

av. h. 

165 



— 

Bread and 



Top milk 

X cup 

100 




oleomargarine 



* Spice cake 

1 slice 

150 




sandwiches 

i triangle 

100 









— 



1015 






750 













1 

































'IRovembei' 28 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

approx. 

CALORIES 

*Nut croquettes 

i 

165 

Tomato soup (clear) 

1 cup 

IOO 

*White sauce 

2 T. 

50 

“Cornmeal crisps 

3 

30 

Hearts of lettuce 

i small 


Fricassee of 



*French dressing 

serving 

IOO 

chicken 

av. h. 

200 

*Barley bread 

i slice 

75 

Potato croquettes 

1 

IOO 

Butter or 



Corn a la southern 

2 h. T. 

125 

nutmargarine 

i ball 

75 

Spinach 

2 h. T. 

40 

* Jellied apples 

av. h. 

165 

*Barley bread 

1 slice 

75 

*Spice cake 

i slice 

150 

or rolls 






*Vegetable aspic 





780 

salad 

av. h. 

170 

OR 


— 

Cream cheese 

av. h. 

IOO 




Bread and butter 






sandwiches 

1 triangle 

IOO 

Fish timbales 

i 

150 




*White sauce 

2 T. 

50 



1040 

Stuffed tomatoes 

i medium 

IOO 

OR 



*Barley bread 

i slice 

75 




Nutmargarine 

i ball 

75 




Peaches 

2 

70 

Tomato soup (clear) 

1 cup 

IOO 

Cream (thin) 

X cup 

IOO 

*Commeal crisps 

3 

30 

Sugar (powdered) 

i t. 

25 

*Mock duck 

1 slice 

200 

*Pecan cakes 

X 

105 

*Brown sauce 

2 T. 

75 




Lyonnaise potatoes 

2 h. T. 

75 



75 ° 

Lima beans 

2 h. T. 

IOO 

OR 



Beets 

2 h. T. 

25 




*White sauce 

2 T. 

50 




*Barley bread 

1 slice 

75 

Sauted codfish 



or rolls 



steaks 

av. h. 

120 

*Pineapple and 



Stuffed potatoes 

i medium 

IOO 

peach salad 

av. h. 

185 

Creamed corn 

2 h. T. 

85 

Cream cheese sand- 



Scalloped toma- 



wiches 

1 triangle 

IOO 

toes 

2 h. T. 

IOO 




*Barley bread 

i slice 

75 



1015 

*Fruit butter 

i T. 

65 

OR 



Sliced oranges 

i 

IOO 




*Spice cake 

i slice 

150 







*Turkish pilaf with 





795 

raw meat 

av. h. 

150 




*Brown nut sauce 

2 T. 

IIO 




Baked potatoes 

1 medium 

IOO 




Oleomargarine 

1 ball 

75 




Cauliflower au 



- 



gratin 

2 h. T. 

80 




String beans 

2 h. T. 

40 




*Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




*Cheese and nut 






salad 

av. h. 

225 






1005 

1 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cantaloupe 

X melon 

50 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

X cup 

IOO 

Sugar (powdered) 



or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

*Barley bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



440 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Buckwheat cakes 

3 small 

210 

Maple sirup 

2 T. 

130 



410 

OR 



Bananas 

1 

IOO 

Hominy 

2 h. T. 

60 

Top milk 

X cup 

IOO 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

11. 

25 

Fried commeal 



mush 

i slice 

IOO 

Maple sirup 

1 T. 

65 



515 






























IRovember 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

C 

A.PPROX. 

ALORIES 

Fried Scallops 

2 h. T. 

150 

♦Tartare sauce 

i T. 

IOO 

Sliced tomatoes 

i 

40 

*French dressing 

i T. 

65 

*Barley bread 

i slice 

75 

Butter or 



nutmargarine 

x ball 

75 

Blanc-mange 

2 h. T. 

200 

Stewed apricots 

A cup 

50 

* Almond cakes 

I 

35 

790 

OR 



Stuffed eggs 

I 

105 

♦Mushroom sauce 

2 T. 

40 

Scalloped potatoes 

2 h. T. 

100 

Spinach 

2 h. T. 

40 

Cabbage 

2 h. T. 

50 

Celery 

3 small 


stalks 

10 

♦Barley bread 

i slice 

75 

Nutmargarine 

i ball 

75 

Coffee custard 

A cup 

150 

♦Pecan cakes 

X 

105 



750 

OR 



♦Bean loaf 

i slice 

250 

♦Brown nut sauce 

2 T. 

no 

Ripe olives 

2 

30 

♦Barley bread 

i slice 

75 

Oleomargarine 

i ball 

75 

Dates stuffed with 

3 

150 

cheese on 



lettuce with 

A head 

10 

♦French dressing 

i T. 

65 

765 


DINNER 

PORTION 

APPROX. 

;alories 

Black bean soup 

A cup 

150 

Toast 

1 slice 

75 

Roast hind quarter 

, 


of lamb 

1 slice 

200 

Mint sauce 

1 T. 

5 

Sweet potatoes 

2 h. T. 

125 

southern style 

Squash 

2 h. T. 

25 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

♦Barley bread 

1 slice 

75 

or rolls 



Cup St. Jacques 

1 glass 

200 

♦Honey cake-maple 

1 slice 


filling 

130 

1025 

OR 



Black bean soup 

A cup 

150 

Toast 

1 slice 

75 

Roast leg of mutton 

1 slice 

200 

Mint sauce 

1 T. 

5 

Roast potatoes 

1 medium 

100 

Squash 

2 h. T. 

25 

Parsnips 

2 h. T. 

35 

♦White sauce 

2 T. 

50 

♦Barley bread 

1 slice 

75 

or rolls 



♦Peach ice cream 

2 h. T. 

200 

♦War cake 

OR 

1 slice 

150 

1065 

♦Ragout of mutton 

av. h. 

3 i 5 

♦Hominy balls 

3 balls 


Scalloped potatoes 

2 h. T. 

100 

Mashed yellow tur- 



nips 

2 h. T. 

5 o 

Celery 

3 small 


stalks 

10 

♦Barley bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

Coffee custard 

>2 cup 

150 

♦Cocoanut spice cake 

1 slice 

160 

1010 


BREAKFAST FOR NEXT 
DAY 


Grapefruit (karo) 
Cornmeal mush 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
*Barley bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 


* 


Cream (thick) for 
coffee 

Shirred eggs 
Quaker muffins 
Pineapple marma¬ 
lade 


OR 


*Baked apples (karo) 
Cornmeal mush 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

♦Quaker muffins 
♦Orange marmalade 


PORTION 

APPROX. 

CALORIES 

A large 

140 

2 h. T. 

80 

cup 

IOO 

1 t. 

25 

1 cup 

0 

A cup 

40 

i cube 

25 

1 slice 

75 

1 ball 

75 

560 

1 T. 

70 

1 

IOO 

1 

130 

1 T. 

IOO 

400 

1 large 

200 

2 h. T. 

80 

X cup 

IOO 

1 t. 

25 

1 cup 

0 

cup 

40 

1 t. 

25 

1 

130 

1 T. 

IOO 

700 













































Bovembec 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 




Ibousebolfc Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL: 


^December 



©roceiy Xist 


Alcohol 
Ammonia 
Anchovies in oil 
Anchovy paste 


Baking powder 
Barley 
Beans 
Black 
Kidney 
Lima 
Pea 
Soy 

Biscuits and crackers 
Blue 


Cocoa 

Cocoanut 

Coffee 

Colorings 

Condensed milk 

Cord 

Cornstarch 
Cotto 
Cottolene 
Cottonseed oil 
Cream of tartar 
Crisco 
Crystallose 
Currants 


Bran meal 
Bread 
Buckwheat 
Commeal 
Oatmeal 
Potato 
Rice 
Rye 
Wheat 
Butter 
Butterine 

Candles 
Capers 
Catsup 
Caviar 
Cereals 
Com flakes 
Cornmeal 
Hominy 
Minute tapioca 
Oatmeal 


Dates 

Doilies 

Dried egg powder 
Dried milk powder 

Evaporated milk 


Fish (dried) 
Codfish 
Finnan haddie 
Mackerel 
Fish (canned) 
Salmon 
Sardines 
Flour 

Buckwheat 

Commeal 

Oatmeal 

Potato 

Rice 

Rye 

Wheat 

Whole wheat 


Puffed rice 
Quaker oats 
Samp 
Cheese 
American 
Cottage 
Cream 

Cherries (maraschino) 
Chlorinated lime, or other 
disinfectant 
Chocolate 
Cider 

Cleansing fluid 


Fruits (canned) 
Apricots 
Cherries 
Peaches 
Pears 
Pineapple 
Fruits (candied) 
Cherries 
Citron 
Pineapple 
Fruits (dried) 
Apples 
Apricots 
Currants 
Dates 


Fruits (dried )—Continued 
Figs 
Prunes 
Peaches 
Pears 
Raisins 

Gelatine 
Ginger ale 
Grape juice 

Honey 

Jam 

Jelly 

Karo (white) 

Karo (dark) 

Kitchen bouquet 

Lentils 

Malted milk 
Maple sugar 
Matches 
Mazola (corn oil) 
Mincemeat 
Molasses 

Nuts 

Nucoa 

Nutmargarine 

Oil (kerosene) 

Oil (olive) 

Oleomargarine 

Olives 

Green 

Ripe 


Paper 
Shelf 
Toilet 
Wrapping 
Peanut butter 
Peanut oil 
Peas 
Green 
Split 
Yellow 
Pickles 


Polishes 

Brass 

Nickel 

Shoe 

Silver 

Pyro 

Raisins 

Rennet 

Rice 

Brown 

Wild 

Sago 

Salad dressing 
Salt 

Freezing 
Kitchen 
Table 
Sapolio 
Soap 
Laundry 
Toilet 
Soda 
Baking 
Washing 
Soup (canned) 

Spices and condiments 
Starch 
Sugar 
Brown 

Confectioners’ 
Granulated 
Loaf 
Maple 
Powdered 
Sugar of milk 
Sirup 
Corn 
Maple 

Tapioca 

Tea 

Vinegar 

Vegetables (canned) 
Vegetables (dried) 
Vegex 

Water 

Mineral 

Plain 

Wesson oil 


Yeast 


Market %xet 


FISH 


Blackfish 

Bluefish 

Butterfish 

Clams 

Cod 

Crabs Kingfish 

Flounder Lobsters 

Green turtle Mackerel 

Haddock Spanish 

Halibut Snapping 

Oysters 

Perch 

Pompano 

Red snapper 
Salmon 

Scallops Shad roe 

Scrod Shrimps 

Sea bass Smelts 

Sea trout Terrapin 

Shad Trout 

Turbot 

Weakfish 

Whitefish 

Whitebait 

Whiting 



BEEF 



Chopped beef 
Chuck steak 
for stew 

Corned beef 

Delmonico roast 
“ steak 

Filet 

Porterhouse 
roast and steak 

Rib roast 

Round steak 

Shin of beef 

Ox tail 

Smoked tongue 
Sirloin steak 
Tenderloin 

Top sirloin roast 



GAME 



Canvasback duck 
Grouse 

Mallard duck 

Partridge 

Pheasant 

Quails 


Rabbit 

Redhead duck 

Snipe 

Venison 

Woodcocks 



LAMB 



Breast of lamb 
Crown roast 
Forequarter lamb 

French chops 
Hindquarter lamb 
Lamb cutlets 

Lamb’s kidneys 

Lamb’s liver 

Leg of lamb 

Saddle of mutton 
Shoulder of lamb 
Side of lamb 



*PORK 



Bacon 

Fresh ham 

Pork chops 

Roast pork 

Salt pork 

Sausage links 

Sausage meat 
Smoked ham 



POULTRY 



Broilers 

Capon 

Chicken 

Duck 

Fowl 

Goose 

Gosling 

Guinea fowl 

Pigeon 

Squab 

Turkey 



*VEAL 



Calf’s liver 

Loin of veal 

Shoulder of veal 
Sweetbreads 

Veal cutlet 

Veal stew 



VEGETABLES 



Artichoke 

Asparagus 

Beans 

Lima 

String 

Yellow 

Beets 

Brussels sprouts 

Cabbage 

Carrots 

Celery 

Chives 

Com 

Cauliflower 

Cucumber 

Egg plant 

Endives 

Jerusalem 

artichokes 

Kohl-rabi 

Lettuce 

Okra 

Onions 

Oyster plant 
Parsnips 

Peas 

Potatoes 

Sweet 

Pumpkin 

Romaine 

Spinach 

Squash 

Swiss chard 
Tomatoes 
Turnips 
Watercress 



FRUITS 



Alligator pear 
Apple 

Apricot 

Banana 

Blackberries 

Canteloupe 

Casaba melon 

Cherries 

Cranberries 

Currants 

Grapefruit 

Grapes 

Gooseberries 

Huckleberries 

Lemon 

Orange 

Peach 

Pear 

Pineapple 

Plum 

Raspberries 
Strawberries 
Water melon 


*Pork and veal are not included in the menus as the United States Food Administration w 
are plentiful later they may be substitu.ed for other meats in the menus. 


Ish to limit the use of these meats. 


If they 



MONDAY 


"LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of cauli- 



with creamed 



flower soup 

X cup 

150 

mushrooms 

2 h. T. 

90 

*Cheese relish 

x slice 

55 

Celery 

3 small 


Roast duck 

1 slice 

200 


stalks 

10 

*Mashed potato 



*Quaker muffins 

i 

130 

stuffing 

1 h. T. 

50 

Butter or 



Apple sauce 

2 T. 

100 

nutmargarine 

i ball 

75 

Fried hominy 

1 slice 

75 

*Crab and tomato 



Creamed onions 

2 h. T. 

75 

salad 

av. h. 

215 

*Barley bread 

1 slice 

75 

*Commeal crisps 

3 

30 

or rolls 





■— 

Spanish cream 

2 h. T. 

50 



750 

Sliced bananas 

]/ 2 banana 

50 

OR 


■ 

*Cocoanut spice cake 

1 slice 

160 

Hashed mutton 

av. h. 

150 

OR 


1040 

on toast 

i slice 

75 




Com pudding 

2 h. T. 

100 




^Quaker muffins 

i 

130 

Cream of cauli- 



*Prune butter 

i 

45 

flower soup 

X cup 

150 

*Cheese and toma- 



*Cheese relish 

i slice 

55 

to salad 

av. h. 

200 

Boiled kingfish 

av. h. 

200 

*Commeal cheese 



*Tomato sauce 

2 T. 

40 

sticks 

2 

100 

Boiled potatoes 

1 medium 

100 



— 

Squash 

2 h. T. 

25 



800 

*Barley bread 

1 slice 

75 

OR 


— 

or rolls 






*Eggless steamed 






pudding 

2 T. 

280 

*Commeal scrapple 



*Lemon sauce 

2 T. 

100 

sauted 

2 slices 

200 




Jerusalem arti- 





1025 

chokes with 

2 h. T. 

25 

OR 



*white sauce 

2 T. 

50 




Lima beans 

2 h. T. 

100 




*Quaker muffins 

i 

130 

*Baked salt fish 

av. h. 

145 

*Prune butter 

i T. 

45 

* White sauce 

2 T. 

50 

* Apple tapioca 

2 h. T. 

150 

Mashed potatoes 

2 h. T. 

100 

Top milk 

X cup 

100 

Scalloped onions 

2 h. T. 

150 



— 

Sliced tomatoes 

1 

40 



800 

with *French 





— 

dressing (Wes- 






son oil) 

1 T. 

65 




*Barley bread 

2 slices 

150 




Oleomargarine 

1 ball 

75 




*Commeal(left over) 






molded with 






dates 

av. h. 

170 




Top milk 

X cup 

100 






1045 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Grapes 

i large 



bunch 

100 

Puffed rice 

3 h. T. 

30 

Cream (thin) 

Sugar (powdered) 

X cup 

100 

or maple sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

*Barley bread 

Butter or 

1 slice 

75 

nutmargarine 

For HEAVY 
BREAKFAST, add 

Cream (thick) for 

1 ball 

75 

470 

coffee 

1 T. 

70 

Kippered herring 
^Potato flour and 

av. h. 

150 

barley muffins 

1 

100 

*Orange marmalade 

1 T. 

100 

420 

OR 


— 

Oranges 

1 

100 

Oatmeal 

2 h. T. 

50 

Top milk 

X cup 

100 

Sugar 

11. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

11 . 

25 

*Barley bread 

i slice 

75 

Honey 

1 T. 

100 

5 i 5 
































IDecember X 


Meats 


Fish 


Vegetables 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

JALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Boiled salmon 

av. h. 

100 

♦Consomme (meat- 



Stewed primes 

4 with 2 


♦Hollandaise 



less) 

1 cup 

50 


T. juice 

200 

sauce 

2 T. 

130 

Toast 

i slice 

75 

Samp 

2 h. T. 

00 

Hashed creamed 



Roast turkey 

1 slice 

285 

Cream (thin) 

A cup 

100 

potatoes 

2 h. T. 

100 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



String beans 

2 h. T. 

40 

♦Cranberry sauce 

1 T. 

55 

or maple sugar 

11. 

25 

♦Buckwheat bread 

1 slice 

75 

Grilled sweet pota- 



Coffee 

1 cup 

0 

Butter or 



toes 

2 slices 

100 

Hot milk 

X cup 

40 

nutmargarine 

1 ball 

75 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

1 cube 

25 

*Apple tapioca 

2 h. T. 

150 

Celery 

3 small 


♦Buckwheat bread 

1 slice 

75 

Cream (thin) 

A cup 

100 


stalks 

10 

Butter or 





--- 

♦Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



770 

or rolls 


* 




OR 



Coffee mousse 

2 h. T. 

190 



000 




*Oatmeal wafers 

1 

100 




Omelet (3 eggs) 

A omelet 

160 



1005 

For HEAVY 



Peas 

2 h T. 

75 

OR 



BREAKFAST, add 



Hashed creamed 









potatoes 

2 h. T. 

100 




Cream (thick) for 



Celery 

3 small 


Split pea soup 

A cup 

125 

coffee 

1 T. 

70 


stalks 

10 

♦Cornmeal cheese 



Soft cooked eggs 

1 

75 

*Buckwheat bread 

1 slice 

75 

sticks 

2 

100 

♦Corn muffins 

1 

130 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 

♦Orange marmalade 

1 T. 

100 

* Jellied apples 

av. h. 

165 

Egg sauce 

2 T. 

75 



* 

Cream (thin) 

A, cup 

100 

Boiled potatoes 

1 medium 

100 



375 

♦Almond cakes 

1 

35 

String beans 

2 h. T. 

40 

OR 


1 




Scalloped tomatoes 

2 h. T. 

100 






765 

♦Buckwheat bread 

1 slice 

75 




OR 



or rolls 



Stewed primes 

4 with 2 





Spanish cream 

2 h. T. 

50 


T. juice 

200 




Cream (thin) 

X cup 

100 

Samp 

2 h. T. 

60 

*Samp baked with 



♦Almond cakes 

1 

35 

Top milk 

A, cup 

100 

cheese 

av. h. 

200 




Sugar 

1 t. 

25 

*Tomato sauce 

2 T. 

40 



1000 

Coffee 

x cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

A, cup 

40 

*White sauce 

2 T. 

50 




Sugar 

I t. 

25 

String beans 

2 h. T. 

40 




♦Corn muffins 

I 

130 

♦Buckwheat bread 

1 slice 

75 

Split pea soup 

1 cup 

150 

♦Prune butter 

1 T. 

45 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 



— 

Junket 

A. cup 

100 

Egg sauce 

2 T. 

75 



625 

Top milk 

A cup 

100 

BoHed potatoes 

1 medium 

100 



' ' 

♦Oatmeal cookies 

I 

135 

Spinach 

2 h. T. 

40 







*Buckwheat bread 

2 slices 

150 






800 

Oleomargarine 

1 ball 

75 






— 

Apple snow 

2 h. T. 

50 







* Custard sauce 

3 T. 

60 







♦Oatmeal cookies 

1 

135 









1035 













































December 2 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 



! Miscellaneous 




WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

Turkey (creamed) 
Sweet potato 

av. h. 

200 

Cream of asparagus 
soup 

croquettes 

i 

150 

♦Commeal cheese 

♦Cranberry sauce 

i T. 

55 

sticks 

♦Corn muffins 
Butter or 

i 

130 

Beef tongue with 
♦tomato sauce 

nutmargarine 
Alligator pear 

i ball 

75 

Potato au gratin 
Spinach 

salad 

av. h. 

75 

Cold slaw 

♦French dressing 

i T. 

65 

Ripe olives 

♦Commeal crisps 

3 

30 

780 

♦Buckwheat bread 
or rolls 

♦Baked honey cus- 

OR 



tard 

♦Chocolate fruit cake 

Boiled salmon 



OR 

(canned) 

♦Hollandaise 

av. h. 

100 

sauce 

2 T. 

130 

Cream of asparagus 

Mashed potatoes 

2 h. T. 

100 

Spinach 

2 h. T. 

40 

soup 

Celery 

3 small 


Toast 

stalks 

10 

Beef stew with 

♦Corn muffins 

i 

130 

vegetables 

Nutmargarine 

i ball 

75 

Com a la southern 

♦Grapefruit salad 
♦French dressing 

av. h. 

135 

♦Buckwheat bread 
or rolls 

♦Commeal crisps 

OR 

3 

30 

750 

Coffee custard 
♦Chocolate fruit cake 

OR 

Boiled salmon 



Beef loaf 

(canned) 

av. h. 

100 

Caper sauce 

2 T. 

75 

♦Brown nut sauce 

Mashed potatoes 

2 h. T. 

100 

Scalloped onions 

♦Com muffins 

i 

130 

Cold slaw 

Oleomargarine 
♦Beet and egg 

i ball 

75 

♦Buckwheat bread 
Oleomargarine 

salad 

av. h. 

200 

♦Samp (left over) 

♦Cottage cheese 



molded with 

sandwiches 

i triangle 

100 

780 

dates 

Top milk 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX, 

CALORIE 



Grapefruit (karo) 

A l ar g e 

140 

V\ cup 

150 

Minute tapioca 

2 h. T. 

60 



Cream (thin) 

A cup 

IOO 

2 

100 

Sugar (powdered) 



i slice 

75 

or maple sugar 

1 t. 

25 

2 T. 

40 

Coffee 

1 cup 

O 

2 h. T. 

100 

Hot milk 

X cup 

40 

2 h. T. 

40 

Sugar (loaf) 

i cube 

25 

2 h. T. 

70 

♦Buckwheat bread 

1 slice 

75 

2 

30 

Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 





540 

A cup 

150 



— 

1 slice 

175 

For HEAVY 





BREAKFAST, add 




1005 






Cream (thick) for 





coffee 

1 T. 

70 



Fried halibut or 





creamed codfish 

av. h. 

120 

A cup 

150 

♦Baking powder 



i slice 

75 

biscuits (wheat- 


H 



less) 

1 

125 

av. h. 

250 

Honey or brown 



2 h. T. 

125 

sugar simp 

1 T. 

IOO 

1 slice 

75 



— 





415 

>2 cup 

150 

OR 


— 

i slice 

175 





1000 

Bananas 

1 

IOO 



Commeal mush 

2 h. T. 

80 



Top milk 

A cup 

IOO 



Sugar 

11. 

25 

1 slice 

200 

Coffee 

1 cup 

0 

2 T. 

no 

Hot milk 

X cup 

40 

2 h. T. 

150 

Sugar 

11. 

25 

2 h. T. 

70 

♦Baking powder 



2 slices 

150 

biscuits (wheat- 



1 ball 

75 

less) 

I 

125 



♦Orange marmalade 

I T. 

IOO 

av. h. 

165 



595 

A, cup 

100 





1020 










































©ecembei* 3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


l 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Cold tongue 

2 slices 

150 

Clams 

6 clams 

100 

*Baked apples (karo) 

1 large 

200 

*Cheese and olive 



^Boston brown bread 



Oatmeal 

2 h. T. 

50 

salad 

av. h. 

200 

and butter 

1 slice 

100 

Cream (thin) 

cup 

xoo 

*Baking powder 



Boiled leg of mutton 

1 slice 

200 

Sbgar (powdered) 



biscuits (wheat- 



Caper sauce 

2 T. 

75 

or maple sugar 

1 t. 

25 

less) 

i 

125 

Mashed potatoes 

2 h. T. 

100 

Coffee 

1 cup 

0 

Butter or 



Peas 

2 h. T. 

75 

Hot milk 

cup 

40 

nutmargarine 

i ball 

75 

Steamed cabbage 



Sugar (loaf) 

i cube 

25 

*Lemon ice 

2 h. T. 

100 

au gratin 

2 h. T. 

90 

^Buckwheat bread 

1 slice 

75 

*Pecan cakes 

i 

105 

Celery 

3 small 


Butter or 







stalks 

10 

nutmargarine 

1 ball 

75 



755 

*Buckwheat bread 

1 slice 

75 



— 

OR 



or rolls 





590 




*Endive salad with 





— 




*Russian dressing 

av. h. 

no 




*Creamed cheese 



Bread and butter 



For HEAVY 



and eggs 

av. h. 

160 

sandwiches 

1 triangle 

100 

BREAKFAST, add 



on toast 

i slice 

75 







Potato cakes 

i 

50 



1035 

Cream (thick) for 



*Baking powder 



OR 



coffee 

1 T. 

70 

biscuits (wheat- 






Scrambled eggs 

2 h. T. 

200 

less) 

i 

125 




Fried mush 

1 slice 

100 

Nutmargarine 

i ball 

75 

Clams 

6 clams 

100 

Maple sirup 

2 T. 

130 

Junket 

Vi cup 

100 

*Boston brown bread 





— 

* Chocolate fruit 



and nutmargarine 

1 slice 

100 



500 

cake 

i slice 

175 

Mutton chops 

2 

200 

OR 


-— 




Currant jelly 

1 T. 

100 






760 

Sauted bananas 

A 

75 




OR 


— 

Beets 

2 h. T. 

50 . 

*Baked apples (karo) 

1 large 

200 




*Buckwheat bread 

1 slice 

75 

Oatmeal 

2 h. T. 

50 




or rolls 



Top milk 

X cup 

100 

*Pimento and 



*Pineapple and 



Sugar 

1 t. 

25 

cheese roast 

i slice 

' 200 

cheese salad 

av. h. 

200 

Coffee 

1 cup 

0 

*Tomato sauce 

2 T. 

40 

Bread and butter 



Hot milk 

A cup 

40 

Brussels sprouts 

2 h. T. 

30 

sandwiches 

1 triangle 

100 

Sugar 

11 . 

25 

Sauted eggplant 

i slice 

30 




*Buckwheat bread 

i slice 

75 

*Baking powder 





1000 

*Fruit butter 

1 T. 

65 

biscuits (wheat- 



OR 






less) 

i 

125 






580 

*Fruit butter 

i T. 

65 






— 

*Commeal (left 



Grapefruit 

A large 

125 




over) molded 



*Irish stew 

av. h. 

250 




with chopped 



*Commeal dump- 






figs 

av. h. 

160 

lings 

1 

140 




Top milk 

A cup 

xoo 

*Buckwheat bread 

2 slices 

150 






— 

Oleomargarine 

1 ball 

75 






750 

* Apple and nut 








— 

salad 

av. h. 

260 









1000 










• 
































December 4 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 


Crab flakes on 
toast 

*White sauce 
Scalloped pota¬ 
toes 

Sauted apples 
Celery 

Rice bread 
Butter or 

nutmargarine 
*Co£fee jelly 
* Custard sauce 
♦Soft honey cake 


OR 


Creamed oysters 
on toast 
Lyonnaise 
potatoes 
Celery 

♦Rice bread 
Nutmargarine 
Blanc-mange 
♦Maple sauce 
*Pecan cakes 


OR 


♦Yellow soy bean 
timbales 
♦White sauce 
♦Rice bread 
♦Orange honey 
♦Stewed apricots 
with raisins 
Top milk 
♦Indian meal 
doughnuts 
(commeal) 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

-j 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

2 h. T. 

105 

Split pea soup 

A cup 

125 

Oranges 

i large 

100 

i slice 

75 

Toast 

i slice 

75 

Rice (steamed) 

2 h. T. 

70 

2 T. 

50 

Boiled striped bass 

av. h. 

150 

Cream (thin) 

A cup 

100 

Caper sauce 

2 T. 

75 

Sugar (powdered) 

1 t. 

25 

2 h. T. 

100 

Potato balls 

5 balls 

100 

or maple sugar 

2 slices 

50 

Stuffed tomatoes 

1 

100 

Coffee 

1 cup 

0 

3 small 

♦Rice bread 

1 slice 

75 

Hot milk 

A, cup 

40 

stalks 

10 

or rolls 


Sugar (loaf) 

i cube 

25 

i slice 

75 

Bavarian cream 

2 h. T. 

135 

♦Rice bread 

1 slice 

75 

with stewed fresh 

Aa slice 


Butter or 

1 ball 

75 

i ball 

75 

pineapple 

1 T. juice 

65 

nutmargarine 

yi cup 

3 T. 

40 

60 

♦War cake 

1 slice 

150 



5io 






i slice 

ii 5 

OR 


1050 

For HEAVY 
BREAKFAST, add 










755 








Lentil soup 

A cup 

125 

Cream (thick) for 


70 



Toast 

i slice 

75 

coffee 

1 T. 

2 h. T. 

100 

Boiled codfish 

av. h. 

175 

Stewed kidneys 

2 T. 

ii 5 

i slice 

75 

Egg sauce 

2 T. 

75 

♦Barley rice muffins 

1 

130 

Potato balls 

5 balls 

100 

♦Orange marmalade 

1 T. 

100 

2 h. T. 

75 

Sliced cucumbers 

av. h. 

15 



4 i 5 

3 small 

♦French dressing 

1 T. 

6S 

OR 


stalks 

10 

♦Rice bread 

1 slice 

75 



i slice 

75 

or rolls 






i ball 

75 

♦Cottage pudding 

av. h. 

200 

Oranges 


100 

2 h. T. 
i T. 

200 

60 

♦Lemon sauce 

2 T. 

100 

1 

2 h. T. 

Rice (steamed) 

70 





i 

105 

OR 


1005 

Top milk 

Sugar 

Coffee 

A cup 

11. 

IOO 

25 

0 


775 



1 cup 






Hot milk 

A, cup 

40 



Boiled codfish 

av. h. 

175 

Sugar 

11. 

25 



♦White sauce 

2 T. 

50 

♦Barley rice muffins 

I 

130 



Riced potatoes 

2 h. T. 

75 

Honey 

i T. 

IOO 

i 

250 

Com a la southern 

2 h. T. 

125 



— 

2 T. 

50 

Sliced tomatoes 

1 

40 



590 

i slice 

75 

♦French dressing 


65 



— 

i T. 

55 

(Wesson oil) 

1 T. 





♦Rice bread 

2 slices 

150 




av. h. 

145 

Oleomargarine 

1 ball 

75 




X cup 

100 

Apple and sago pud- 

2 h. T. 






ding 

150 





95 

Top milk 

A cup 

100 




i 



1005 




770 












































Beccmbev 5 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


j Miscellaneous 



SATURDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried oysters 

6 

225 

Grapefruit 

0 

A large 

125 

Bananas 

1 

100 

*Tomato sauce 

2 T. 

40 

Honey 

i t. 

35 

Hominy 

2 h. T. 

60 

Hashed creamed 



Filet of beef 

1 filet 

200 

Cream (thin) 

A, cup 

100 

potatoes 

2 h. T. 

100 

*Mushroom sauce 

2 T. 

40 

Sugar (powdered) 



*Corn muffins 

i 

130 

Sauted bananas 

V2 

75 

or maple sugar 

1 t. 

25 

Butter or 



Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Salted pecan nuts 

8 

80 

Hot milk 

A cup 

40 

Cauliflower 

2 h. T. 

15 

*Rice bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Hollandaise 



or rolls 



*Rice bread 

1 slice 

75 

sauce 

2 T. 

130 

* Clarified apples with 



Butter or 



*Cheese relish 

i slice 

55 

rice 

2 h. T. 

135 

nutmargarine 

1 ball 

75 




Cream (thin) 

X cup 

100 



— 



770 

*Chocolate cake 

1 slice 

120 



500 

OR 


— 






— 






1025 







OR 



For HEAVY 



Fish timbales 

i 

150 




BREAKFAST, add 



*Tomato sauce 

2 T. 

40 







Hashed browned 



Cream of spinach 



Cream (thick) for 



potatoes 

2 h. T. 

75 

soup 

A cup 

125 

coffee 

x T. 

70 

String beans 

2 h. T. > 

40 

*Cornmeal crisps 

3 

30 

*Commeal and 



*Corn muffins 

i 

130 

Porterhouse steak 

av. h. 

200 

rice waffles 

1 

235 

Nutmargarine 

i ball 

75 

French fried pota- 



Maple sirup 

2 T. 

130 

*Asparagus salad 

5 stalks 

25 

toes 

2 h. T. 

75 




*French dressing 

2 T. 

130 

Carrots with 

2 h. T. 

i 5 



435 

*Cornmeal cheese 



*white sauce 

2 T. 

50 

OR 


— 

sticks 

2 

xoo 

Celery 

3 small 







— 


stalks 

10 






765 

*Rice bread 

1 slice 

75 

Bananas 

1 

100 

OR 



or rolls 



Hominy 

2 h. T. 

60 




Baked apple sur- 



Top milk 

A cup 

100 




prise 

1 large 

225 

Sugar 

1 t. 

25 

*Fish chowder (left 



Cream (thin) 

A cup 

100 

Coffee 

1 cup 

0 

over) 

i cup 

250 

*Pecan cakes 

1 

105 

Hot milk 

A cup 

40 

*Rice bread 

i slice 

75 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 



1010 

French toast 

i slice 

150 

*Apple and date 



OR 



Corn sirup 

1 T. 

55 

salad 

av. h. 

275 






— 

Cottage cheese 








555 

sandwiches 

i triangle 

100 

Cream of spinach 





— 



— 

soup 

A cup 

125 






775 

Hamburg steaks 

av. h. 

200 






— 

Fried onions 

2 T. 

30 







Mashed potatoes 

2 h. T. 

100 







Cabbage au gratin 

2 h. T. 

90 







*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Rice (left over) 









molded with 









grated pineapple 

av. h. 

130 







Top milk 

A cup 

100 









1000 





































^December <3 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Salmon cutlets 

i 

150 

*Anchovy butter 



(nutmargarine) 

i T. 

25 

♦Vegetable aspic 



salad 

av. h. 

170 

♦Rice bread 

i slice 

75 

Butter or 



nutmargarine 

i ball 

75 

Floating island 

Vi cup 

135 

♦Cornmeal ginger- 



bread 

i slice 

150 

780 

OR 



French lamb 



chops 

2 

200 

Lattice potatoes 

2 h. T. 

75 

*Tomato jelly 
salad with 



mayonnaise 

av. h. 

130 

♦Rice bread 

i slice 

75 

Nutmargarine 

x baU 

75 

Floating island 

y cup 

135 

♦Oatmeal wafers 

i 

100 

790 

OR 


' 

Scrambled eggs 

2 h. T. 

200 

with string 



beans 

2 h. T. 

40 

Scalloped pota- 

2 h. T. 


toes 

100 

*Rice bread 

i slice 

75 

♦Apricot butter 

i T. 

40 

Chocolate custard 

2 h. T. 

200 

♦Molasses nut 



drop cookies 

X 

ii 5 



770 


DINNER 

PORTION 

APPROX. 

CALORIES 

Tomato soup (clear) 

1 cup 

100 

♦Cheese relish 

i slice 

55 

Roast capon 

1 slice 

200 

♦Boiled rice stuffing 

1 h. T. 

35 

Stewed celery 

2 h. T. 

15 

♦White sauce 

2 T. 

50 

Lima beans 

2 h. T. 

100 

Hearts of lettuce 



with *French 

1 small 


dressing 

serving 

100 

♦Rice bread 

1 slice 

75 

or rolls 



♦Vanilla ice cream 

2 h. T. 

200 

♦Honey cake with 



butterscotch fill- 



ing 

1 slice 

130 

OR 


1060 

Tomato soup (clear) 

1 cup 

100 

♦Cornmeal cheese 



sticks 

2 

100 

Roast chicken 

1 slice 

200 

♦Boiled rice stuffing 

1 h. T. 

35 

Stewed celery 

2 h. T. 

15 

♦White sauce 

2 T. 

50 

Lettuce with 

1 small 


♦French dressing 

serving 

100 

♦Rice bread 

1 slice 

75 

or rolls 


200 

♦Pistachio ice cream 

2 h. T. 


♦Honey cake—but- 



terscotch filling 

1 slice 

130 



1005 

OR 



Tomato soup (clear) 

1 cup 

100 

Fricassee of chicken 

av. h. 

200 

Mashed potatoes 

2 h. T. 

100 

Hearts of lettuce 



with *French 



dressing (Wesson 

1 small 


oil) 

serving 

100 

♦Rice bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

Orange jelly 

yi cup 

100 

♦Custard sauce 

3 T. 

60 

♦Molasses nut drop 



cookies 

1 

115 


1000 


BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Grapefruit (karo) 

y 2 large 

140 

Cornmeal mush 

2 h. T. 

80 

Cream (thin) 

y cup 

100 

Sugar (powdered) 



or maple sugar 

11. 

25 

Coffee 

1 cup 

0 

Hot milk 

y cup 

40 

Sugar (loaf) 

i cube 

25 

♦Rice bread 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



560 

For HEAVY 



breakfast', add 



Cream (thick) for 



coffee 

1 T. 

70 

Omelet (3 eggs) 

y omelet 

160 

♦Buckwheat gems 

1 

130 

Strawberry jam 

1 T. 

100 



460 

OR 


' 

Stewed dried apri- 

y cup 


cots 

200 

Cornmeal mush 

2 h. T. 

80 

Top milk 

y cup 

100 

Sugar 

11. 

25 

Coffee 

1 cup 

0 

Hot milk 

y cup 

40 

Sugar 

11. 

25 

♦Buckwheat gems 

1 

130 

♦Apricot butter 

1 T. 

40 



640 


























2>ecembei‘ 7 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Curried chicken 

av. h. 

150 

Chicken gumbo 



*Baked apples (karo) 

1 large 

200 

with brown rice 

I>2 T. 

50 

soup 

1 cup 

100 

Corn flakes 

3 h. T. 

45 

Chutney 

i T. 

10 

Toast 

i slice 

75 

Cream (thin) 

X cup 

100 

Brussels sprouts 

2 h. T. 

30 

Tenderloin steak 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


*Bearnaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 


stalks 

10 

Potato chips 

6 large 

75 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Hot milk 

Y cup 

40 

*Buckwheat gems 

I 

130 

*white sauce 

2 T. 

50 

Sugar (loaf) 

i cube 

25 

*Fruit butter 

i T. 

65 

*Rice bread 

1 slice 

75 

*Rice bread 

1 slice 

75 

*Brown Betty 

2 h. T. 

200 

or rolls 



Butter or 



Cream (thin) 

>4 CUp 

100 

*Grapefruit salad 

av. h. 

135 

nutmargarine 

1 ball 

75 



— 

Cream cheese 

av. h. 

100 



— 

% 


775 

Bread and butter 





585 

OR 



sandwiches 

1 triangle 

100 










For HEAVY 








1035 

BREAKFAST, add 



Creamed chicken 

av. h. 

150 

OR 






on toast 

i slice 

75 




Cream (thick) for 



Mashed potatoes 

2 h. T. 

100 




coffee 

1 T. 

70 

Brussels sprouts 

2 h. T. 

30 

Cream of chicken 



Fried eggs 

1 

100 

*Buckwheat gems 

i 

130 

soup with rice 

Y cup 

150 

*Com flour rolled 



*Fruit butter 

i T. 

65 

Toast 

1 slice 

75 

oats biscuits 



Prune tarts *(po- 



* Rabbit casserole 

av. h. 

300 

(wheatless) 

1 

125 

tato pastry) 

i 

200 

Potato chips 

6 large 

75 

Honey 

x T. 

IOO 



— 

Stuffed tomatoes 

1 

100 



— 



750 

*Rice bread 

1 slice 

75 



395 

OR 



or rolls 



OR 






*Banana salad 

Y banana 

125 







Bread and nutmar- 






Scalloped chicken 



garine sand- 



*Baked apples (karo) 

1 large 

200 

(left over) 

2 h. T. 

250 

wiches 

1 triangle 

100 

Oatmeal 

2 h. T. 

50 

Potato cakes (left 






Top milk 

Y cup 

IOO 

over) 

i 

5o 



1000 

Sugar 

1 t. 

25 

*Buckwheat gems 

i 

130 

OR 



Coffee 

1 cup 

0 

*Prune butter 

i T. 

45 




Hot milk 

Y cup 

40 

Sliced bananas 

i 

100 




Sugar 

11. 

25 

Top milk 

Y cup 

100 

Grapefruit 

Yi large 

125 

*Corn flour rolled 



*Soft honey cake 

i slice 

115 

Creamed dried beef 

av. h. 

150 

oats biscuits 





— 

on square of fried 



(wheatless) 

X 

125 



790 

mush (left over) 

1 square 

xoo 

*Prune butter 

I T. 

45 



-—- 

Baked potatoes 

1 medium 

IOO 







Oleomargarine 

1 ball 

75 



610 




Lima beans 

2 h. T. 

xoo 



-- 




*Rice bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Pineapple (canned) 









salad 

av. h. 

150 









1025 

































^December 8 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Fried scallops 

2 h. T. 

150 

Cream of asparagus 



Oranges 

i large 

IOO 

*Tartare sauce 

x T. 

100 

soup 

cup 

150 

Samp 

2 h. T. 

00 

Potato balls 

5 balls 

100 

*Cornmeal cheese 



Cream (thin) 

A cup 

IOO 

Spinach 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



*Oatmeal bread 

i slice 

75 

Roast squabs 

X 

300 

or maple sugar 

1 t. 

25 

Butter or 



♦Hominy stuffing 

i h. T. 

30 

Coffee 

1 cup 

0 

nutmargarine 

i ball 

75 

Guava jelly 

1 T. 

100 

Hot milk 

A cup 

40 

*Pineapple salad 

av. h. 

150 

Jerusalem arti- 



Sugar (loaf) 

i cube 

25 

Bread and butter 



chokes 

2 h. T. 

25 

♦Oatmeal bread 

1 slice 

75 

sandwiches 

i triangle 

100 

* White sauce 

2 T. 

50 

Butter or 





— 

Squash 

2 h. T. 

25 

nutmargarine 

1 ball 

75 



790 

Celery 

3 small 





OR 




stalks 

10 



500 




♦Oatmeal bread 

1 slice 

75 



T 




or rolls 



For HEAVY 



Baked beans 

2 h. T. 

100 

Fruit jelly 

2 h. T. 

125 

BREAKFAST, add 



♦Tomato sauce 

2 T. 

40 

*Almond cakes 

1 

35 




Sauted parsnips 
Spinach 

2 halves 

2 h. T. 

60 

40 

OR 


1025 

Cream (thick) for 
coffee 

1 T. 

70 

*Baking powder 



Julienne soup 



Kippered herring 

av. h. 

150 

biscuits (wheat- 



(meatless) 

1 cup 

75 

♦Potato corameal 



less) 

i 

125 

♦Cornmeal cheese 



muffins 

1 slice 

13° 

*Orange honey 

iT. 

55 

sticks 

2 

100 

Strawberry jam 

1 T. 

IOO 

♦Apple and nut 

• 


Scalloped oysters 

2 h. T. 

200 




salad 

av. h. 

260 

Lyonnaise potatoes 

2 h. T. 

75 



450 

Bread and 



Succotash 

2 h. T. 

100 

OR 


■ 

nutmargarine 



Creamed onions 

2 h. T. 

75 




sandwiches 

i triangle 

100 

Celery 

3 small 







-- 


stalks 

10 

Oranges 

1 

IOO 



780 

Ripe olives 

2 

30 

Samp 

2 h. T. 

60 

OR 


— 

*Oatmeal bread 

1 slice 

75 

Top milk 

A cup 

IOO 




or rolls 



Sugar 

1 t. 

25 




Wine jelly 

'A cup 

100 

Coffee 

1 cup 

0 

Baked beans 

2 h. T. 

100 

*Custard sauce 

3 T. 

60 

Hot milk 

A cup 

40 

*Tomato sauce 

2 T. 

40 

*Oatmeal wafers 

1 

100 

Sugar 

11. 

25 

Spinach 

2 h. T. 

40 

AT) 


— 

♦Potato cornmeal 



Creamed corn 

2 h. T. 

85 

UlC 


1000 

muffins 

i slice 

130 

♦Baking powder 



Cream of chicken 



♦Fruit butter 

1 T. 

65 

biscuits (wheat- 



soup with rice 





- 

less) 

i 

125 

(left over) 

x cup 

200 



545 

*Fruit butter 

i T. 

65 

Halibut steaks 

av. h. 

120 



' ' 

♦Tomato and 



Stuffed potatoes 

1 medium 

100 




celery salad 

av. h. 

200 

String beans 

2 h. T. 

40 




*Cottage cheese 



Lettuce with 






sandwiches 

i triangle 

100 

♦French dressing 

1 small 







— 

(Wesson oil) 

serving 

100 






755 

*Oatmeal bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







♦Oatmeal (left over) 









molded with 









raisins 

av. h. 

130 







Top milk 

A cup 

100 









1015 



























^December 9 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Omelet (3 eggs) 

yi omelet 

160 

* 

Compote of fruit 



Stewed primes 

4 with 2 


with green pep- 



pineapple and 

1 slice 

50 

T. juice 

200 

pers 


5 

grapefruit 

av. h. 

50 

Puffed rice 

3h. T. 

30 

Hashed creamed 



sugar 

1 t. 

25 

Cream (thin) 

y cup 

IOO 

potatoes 

2 h. T. 

100 

Roast saddle of 



Sugar (powdered) 


Peas 

2 h. T. 

75 

mutton 

1 slice 

200 

or maple sugar 

11. 

25 

Ripe olives 

2 

30 

Currant jelly 

1 T. 

xoo 

Coffee 

1 cup 

0 

*Corn bread 

x slice 

130 

Stuffed potatoes 

1 medium 

IOO 

Hot milk 

cup 

40 

*Apricot butter 

1 T. 

40 

Creamed mush- 



Sugar (loaf) 

i cube 

23 

Junket 

X cup 

100 

rooms 

2 h. T. 

90 

* Oatmeal bread 

1 slice 

75 

*Molasses nut 


Com a la southern 

2 h. T. 

125 

Butter or 



drop cookies 

I 

115 

Celery 

3 small 

nutmargarine 

1 ball 

75 



— 


stalks 

10 



— 



755 

*Oatmeal bread 

1 slice 

75 



570 

OR 



or rolls 








*Orange shortcake 

1 slice 

200 

For HEAVY 











Fried boned 
smelts 

av. h. 

200 

OR 


1025 

BREAKFAST, add 



Compote of fruit, 



Cream (thick) for 



Hashed browned 



potatoes 

2 h. T. 

75 

oranges and 

y orange 

50 

coffee 

1 T. 

70 

Spinach 

2 h. T. 

40 

bananas 

y banana 

50 

Soft cooked eggs 

1 

75 

*Corn bread 

1 slice 

130 

karo (white) 

1 T. 

30 

*Rice muffins 

1 

130 

*Apricot butter 

1 T. 

40 

Hamburg steaks 

av. h. 

200 

Honey 

1 T. 

IOO 

*Pineapple and 



*Beamaise sauce 

1 T. 

IOO 


— 

cheese salad 

av. h. 

200 

*Stuffed' potatoes 

1 medium 

IOO 



375 

Bread and 



Cauliflower au 



OR 



nutmargarine 



gratin 

2 h. T. 

80 




sandwiches 

1 triangle 

100 

Lima beans 

2 h. T. 

IOO 






— 

Celery 

3 small 


Stewed prunes 

4 with 2 


OR 


780 


stalks 

10 

T. juice 

200 


— 

Ripe olives 

2 

30 

Hominy 

2 h. T. 

60 




*Oatmeal bread 

1 slice 

75 

Top milk 

y cup 

IOO 




or rolls 



Sugar 

11. 

25 

*Cheese and 



Omelet souffle (3 



Coffee 

1 cup 

0 

spinach roll 
*Brown nut sauce 

1 slice 
-> T 

140 

no 

eggs) 

y omelet 

200 

Hot milk 

Sugar 

y cup 

11. 

40 

25 

2 h. T. 

OR 


1025 

Steamed rice 
Creamed onions 

70 

75 

*Rice muffins 
*Orange honey 

1 

1 T. 

130 

55 

jL 11 • X • 




*Com bread 
Oleomargarine 
Sliced oranges 
*Children , s 
cookies 

1 slice 

1 ball 

1 

1 

130 

75 

100 

80 

Roast shoulder of 
lamb 

Roast potatoes 
Carrots with 
*white sauce 

av. h. 

1 medium 

2 h. T. 

2 T. 

200 

IOO 

15 

50 


635 



780 

Peas 

Cold slaw 

2 h. T. 

2 h. T. 

75 

70 







*Oatmeal bread 

2 slices 

150 







Oleomargarine 
*Boiled commeal and 

1 ball 

75 

s' 






apple dumplings 

1 

175 







Top milk 

X cup 

IOO 









1010 





























^December 10 


Meats 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



THURSDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

White perch 



t 

Mutton broth with 



Grapefruit (karo) 

Y large 

140 

sauted 

av. h. 

200 

barley 

I cup 

100 

Oatmeal 

2 h. T. 

50 

Lattice potatoes 

2 h. T. 

75 

♦Cornmeal cheese 



Cream (thin) 

Y cup 

IOO 

String beans 

2 h. T. 

40 

sticks 

2 

100 

Sugar (powdered) 



Celery 

3 small 


Roast duck 

i slice 

200 

or maple sugar 

1 t. 

25 


stalks 

10 

* Hominy stuffing 

l h. T. 

30 

Coffee 

1 cup 

0 

Ripe olives 

2 

30 

Apple sauce 

2 T. 

100 

Hot milk 

Ya cup 

40 

♦Rice muffins 

1 

130 

Roast potatoes 

1 medium 

100 

Sugar (loaf) 

1 cube 

25 

Butter or 



Mashed yellow; tur- 



♦Oatmeal bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

nips 

2 h. T. 

50 

Butter or 



Lemon cheese 



Spinach 

2 h. T. 

40 

nutmargarine 

1 ball 

75 

tarts * (quick 



♦Oatmeal bread 

1 slice 

75 




barley flour 



or rolls 





530 

pastry) 

X 

200 

Pineapple pudding 

2 h. T. 

125 






— 

*Lemon sauce 

1 T. 

100 

For HEAVY 





760 




BREAKFAST, add 



OR 


_ 



1020 







OR 



Cream (thick) for 









coffee 

1 T. 

70 

Omelet (3 eggs) 

V 2 omelet 

160 




Shirred eggs 

1 

100 

Lattice potatoes 

2 h. T. 

75 

Cream of cauli- 

* 


French toast 

1 slice 

150 

Peas 

2 h. T. 

75 

flower soup 

Y cup 

150 

Maple sirup 

2 T. 

13° 

Rice muffins 

1 

130 

Toast 

1 slice 

75 



—— 

*Apricot butter 

1 T. 

40 

Boiled leg of mutton 

1 slice 

200 



450 

♦Boiled cornmea 



Caper sauce 

2 T. 

75 

OR 



and apple 



Boiled potatoes 

1 medium 

100 




dumplings 

1 

175 

Beets 

2 h. T. 

50 




Cream (thin) 

Y cup 

100 

Cold slaw 

2 h. T. 

70 

Bananas 

I 

IOO 



— 

♦Oatmeal bread 

1 slice 

75 

Oatmeal 

2 h. T. 

50 



755 

or rolls 



Top milk 

Y cup 

IOO 

OR 



*Pineapple ice 

2 h. T. 

100 

Sugar 

11. 

25 




♦Soft honey cake 

1 slice 

115 

Coffee 

1 cup 

0 







Hot milk 

X cup 

40 

Minced lamb (left 





1010 

Sugar 

11. 

25 

over) 

av. h. 

150 

OR 



♦Oatmeal bread 

1 slice 

75 

on toast 

1 slice 

75 




♦Orange marmalade 

1 T. 

IOO 

Eggplant sauted 

1 slice 

30 







Beets with 

2 h. T. 

25 

Corned beef 

1 slice 

200 



515 

*white sauce 

2 T. 

50 

♦Mustard sauce 

1 T. 

75 



" 

*Rice muffins 

1 

130 

Boiled potatoes 

1 medium 

100 




Oleomargarine 

1 ball 

75 

Mashed yellow tur- 






♦Hominy (left over) 



nips 

2 h. I. 

50 




molded with 



Cold slaw 

2 h. I. 

70 




dates 

av. h. 

165 

♦Oatmeal bread 

2 slices 

150 




Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 






— 

Cocoanut pudding 

2 h. T. 

210 






800 

♦Lemon sauce 

2 T. 

100 









1030 

































^December U 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



FRIDAY 


luncheon or supper 

PORTION 

C 

4PPROX. 

ALORIES 

Clam chowder 
♦Boston brown 
bread and but- 

1 cup 

330 

ter 

1 slice 

100 

Celery 

3 small 


stalks 

10 

Ripe olives 

2 

30 

♦Salad Interlaken 
Cream cheese 

av. h. 

185 

sandwiches 

1 triangle 

100 

755 

OR 



♦Cheese croquettes 

2 small 

200 

♦Tomato sauce 
Hashed creamed 

2 T. 

40 

potatoes 

2 h. T. 

100 

♦Potato bread 

1 slice 

75 

Nutmargarine 

1 ball 

75 

♦Vegetable salad 
Bread and 
nutmargarine 

av. h. 

185 

sandwiches 

1 triangle 

100 

775 

OR 

♦ScaUoped corn 

av. h. 


with oysters 

200 

Mashed potatoes 

2 h. T. 

100 

String beans 

2 h. T. 

40 

♦Potato bread 

1 slice 

75 

♦Fruit butter 

1 T. 

65 

French toast 

1 slice 

150 

Maple sirup 

2 T. 

130 

760 


MEATLESS DAY 


DINNER 

PORTION 

APPROX. 

:alories 

Black bean soup 

Y cup 

150 

♦Cornmeal crisps 

3 

30 

Sauted flounder 

av. h. 

200 

♦Tartare sauce 

1 T. 

100 

Mashed potatoes 

2 h. T. 

100 

Sliced tomatoes 

1 

40 

♦French dressing 

1 T. 

65 

♦Potato bread 

1 slice 

75 

or rolls 



♦Maraschino ice 

2 h. T. 

100 

♦Chocolate maple 



cake 

1 slice 

160 



1020 

OR 



Mutton broth with 



barley 

1 cup 

100 

♦Cornmeal cheese 



sticks 

2 

100 

Sauted flounder 

av. h. 

200 

♦Tomato sauce 

2 T. 

40 

Potato balls 

5 balls 

100 

Creamed onions 

2 h. T. 

75 

Sliced cucumbers 

av. h. 

i 5 

♦French dressing 

1 T. 

65 

♦Potato bread 

1 slice 

75 

or rolls 



♦Apricot tapioca 

2 h. T. 

150 

Cream (thin) 

X cup 

100 



1020 

OR 



Baked haddock 

av. h. 

200 

Egg sauce 

2 T. 

75 

Riced potatoes 

2 h. T. 

75 

Scalloped onions 

2 h. T. 

150 

♦Potato bread 

2 slices 

150 

Oleomargarine 

1 ball 

75 

♦Molasses pudding 

2 h. T. 

215 

♦Foamy sauce 

1 T. 

65 


BREAKFAST FOR NEXT 
DAY 


*Baked apples (karo) 
Rice (steamed) 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 

*Potato bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 

Cream (thick) for 
coffee 

Codfish balls 
♦Southern spoon 
corn bread 

Butter or 

nutmargarine 


OR 


♦Baked apples (karo) 
Rice (steamed) 

Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

♦Potato bread 
♦Fruit butter 


PORTION 


1 large 

2 h. T. 
X cup 

i t. 

I cup 
A cup 

i cube 
i slice 

i ball 


i T. 

1 

2 h. T. 
x baU 


1 large 

2 h. T. 
A cup 

i t. 
x cup 
A cup 
i t. 
i slice 
i T. 


1005 








































^December 12 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




SATURDAY 


LUNCHEON OR SUPPER 


Salmi of duck 
Riced potatoes 
Sauted apples 
♦Potato bread 
Butter or 

nutmargarine 
Creamy rice pud¬ 
ding 

Cream (thin) 


OR 


av. h. 

2 h. T. 
2 slices 
i slice 


i ball 


2 h. T. 
X cup 


* Curried bananas 
with rice 
Chutney 

Stuffed tomatoes 
Celery 


Ripe olives 
♦Potato bread 
♦Fruit and peanut 
butter 

♦Baked honey 
custard 

*Chocolate cake 


av. h. 
i T. 

1 

3 small 
stalks 

2 

i slice 


i T. 


OR 


Corned beef (left 
over) hash 
Scalloped toma¬ 
toes 

Lima beans 
*Potato bread 
*Prune butter 
*Rice (left over) 
molded with 
apricots 
Top milk 


X cup 
i slice 


2 h. T. 


2 h. T. 
2 h. T. 
i slice 
i T. 


av. h. 
X cup 


APPROX. 

CALORIES 


200 

75 

50 

75 


75 


200 

100 


775 


170 

10 

TOO 


10 


30 

75 


90 


150 

120 


755 


Oyster stew 
Toast 

Noisettes of lamb 
Mint sauce 
Peas 

Sauted eggplant 
Celery 


Potato bread 
1 or rolls 
“♦Orange and pine¬ 
apple salad 
Bread and butter 
sandwiches 


OR 


Oyster stew 
*Cornmeal crisps 
Roast guinea hen 
Bread sauce 
Currant jelly 
Scalloped potatoes 
Squash 
♦Potato bread 
or rolls 

*Pear and nut salad 
Bread and 
nutmargarine 
sandwiches 


100 


100 

75 

45 


130 

100 


750 


OR 


1 cup 
x slice 
av. h. 

1 T. 

2 h. T. 

2 slices 

3 small 
stalks 

1 slice 


approx. 

CALORIES 


av. h. 

1 triangle 


X cup 
3 

1 slice 
1 T. 

1 T. 

2 h. T. 
2 h. T. 
1 slice 


av. h. 


1 triangle 


♦Cottage pie 
Peas 

Com a la southern 
♦Potato bread 
Oleomargarine 
Apple and date 
salad 


av. h. 

2 h. T. 
2 h. T. 
2 slices 
x ball 


av. h. 


250 

75 

200 

5 

75 

60 


10 


75 


210 


1060 


200 

30 

200 

50 

100 


100 

25 

75 


170 


1050 


300 

75 

125 

150 

75 


275 


Oranges 
Hominy 
Cream (thin) 
Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
♦Potato bread 
Butter or 

nutmargarine 


breakfast for next 

DAY 


For HEAVY 
BREAKFAST, add 


Cream (thick) 
coffee 

Buckwheat cakes 
Maple sirup 


for 


OR 


Oranges 

Hominy 

Top milk 

Sugar 

Coffee 

Hot milk 

Sugar 

Fried commeal 
mush 

Maple sirup 


approx. 

CALORIES 


1 large 

2 h. T. 
X cup 


1 t. 

1 cup 
X cup 
i cube 
1 slice 


1 ball 


T. 

3 small 
2 T. 


2 h. T. 
X cup 
1 t. 

I cup 
X cup 
I t. 


i slice 
1 T. 


100 

60 

100 


25 

o 

40 

25 

75 


75 


500 


70 

210 

130 


410 


100 

60 

100 

25 

o 

40 

25 


100 

65 


5 i 5 











































^December 13 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 



SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Chicken in aspic 

av. h. 

200 

Casaba melon 

1 slice 

40 

Bananas 

1 

100 

^Vegetable salad 

av. h. 

185 

Roast beef 

1 slice 

200 

Cornmeal mush 

2 h. T. 

80 

*Potato bread 

i slice 

75 

Corn fritters 

1 

100 

Cream (thin) 

X cup 

100 

Cottage cheese 

2 T. 

40 

Baked sweet pota- 



Sugar (powdered) 



Wine jelly 

y cup 

100 

toes 


100 

or maple sugar 

1 t. 

25 

*Soft custard 



String beans 

2 h. T. 

40 

Coffee 

1 cup 

0 

sauce 

3 t. 

60 

Celery 

3 small 


Hot milk 

X cup 

40 

*Pecan cakes 

i 

I0 5 


stalks 

10 

Sugar (loaf) 

i cube 

25 




Ripe olives 

2 

30 

^Potato bread 

1 slice 

75 



765 

*Potato bread 

1 slice 

75 

Butter or 



OR 



or rolls 



nutmargarine 

1 ball 

75 




*Caramel ice cream 

2 h. T. 

200 



— 




*Chocolate sauce 

2 T. 

150 



520 

*Eggs a la golden- 



*Honey cake-marsh- 





' 

rod 

av. h. 

300 

mallow filling 

1 slice 

130 




Hashed browned 






For HEAVY 



potatoes 

2 h. T. 

75 



1075 

BREAKFAST, add 



Spinach 

2 h. T. 

40 

OR 






Celery 

3 small 





Cream (thick) for 




stalks 

10 




coffee 

1 T. 

70 

*Potato bread 

r slice 

75 

Compote of fruit, 

y banana 

50 

Poached eggs on 

1 

75 

Nutmargarine 

i ball 

75 

(bananas and 

y orange 

50 

toast 

1 slice 

75 

*Rice pudding with 



oranges, karo) 

1 T. 

30 

*Quaker muffins 

1 

130 

raisins 

2 h. T. 

100 

Roast beef 

1 slice 

200 

Honey 

1 T. 

100 

Cream (thin) 

X cup 

100 

Horseradish sauce 

1 T. 

45 



' 



— 

Mashed potatoes 

2 h. T. 

100 



450 



775 

Corn pudding 

2 h. T. 

100 

OR 


-- 

OR 



String beans 

2 h. T. 

40 







*Potato bread 

1 slice 

75 







or rolls 



Bananas 

1 

100 

^Scalloped rice, to- 



*Caramel ice cream 

2 h. T. 

200 

Cornmeal mush 

2 h. T. 

80 

matoes and 



*Chocolate cake 

1 slice 

120 

Top milk 

X cup 

100 

oysters 

av. h. 

190 



— 

Sugar 

1 t. 

25 

Mashed potatoes 

2 h. T. 

100 



XOIO 

Coffee 

1 cup 

0 

Cold slaw 

2 h. T. 

70 

OR 



Hot milk 

X cup 

40 

*Potato bread 

i slice 

75 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 




* Quaker muffins 

I 

130 

Stewed figs 

av. h. 

100 

Beef a la mode 

av. h. 

200 

*Orange honey 

I T. 

55 

*War cake 

i slice 

150 

Hashed browned 





— 



— 

potatoes 

2 h. T. 

75 



555 



760 

Cauliflower au 





— 



— 

gratin 

2 h. T. 

80 







Ripe olives 

2 

30 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Dried peach tapioca 

av. h. 

150 







Top milk 

^ cup 

100 







*War cake 

1 slice 

150 









1010 






























December 14 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Beef steak pie 



Consomme (meat- 



Grapefruit (karo) 

A large 

140 

* (oatmeal pas- 



less) 

1 cup 

50 

Corn flakes ' 

3 h. T. 

45 

try) 

av. h. 

200 

*Cheese relish 

1 slice 

55 

Cream (thin) 

X cup 

100 

Creamed onions 

2 h. T. 

75 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 



Brussels sprouts 

2 h. T. 

30 

Mint sauce 

1 T. 

5 

or maple sugar 

1 t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

1 cup 

0 


stalks 

10 

Roast potatoes 

1 medium 

100 

Hot milk 

A cup 

40 

Ripe olives 

2 

30 

Beets with 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

*Quaker muffins 

i 

130 

* white sauce 

2 T. 

50 

*Potato bread 

1 slice 

75 

Butter or 

- 


Spinach 

2 h. T. 

40 

Butter or 



nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

* Norwegian prune 



or rolls 





— 

pudding 

2 h. T. 

100 

*Orange and grape 





525 

Cream (thin) 

A cup 

100 

salad 

av. h. 

200 



— 



— 

Bread and butter 








750 

sandwiches 

1 triangle 

100 

For HEAVY 



OR 


— 




BREAKFAST, add 






OR 


1000 










Cream (thick) for 



Beef steak pie 



Consomme (meat- 



coffee 

1 T. 

70 

(oatmeal crust) 

av. h. 

200 

less) 

1 cup 

50 

Fried smelts 

av. h. 

200 

Baked potatoes 

i medium 

100 

with custard 

1 T. 

50 

*Popovers 

1 

100 

Nutmargarine 

i ball 

75 

*Cheese relish 

1 slice 

55 

Peach marmalade 

1 T. 

100 

Cauliflower 

2 h. T. 

40 

Roast shoulder of 





— 

* Quaker muffins 

i 

130 

mutton 

av. h. 

200 



470 

* Orange honey 

i T. 

55 

Mint jelly 

1 T. 

100 

OR 


— 

*Norwegian prune 



Riced potatoes 

2 h. T. 

75 




pudding 

2 h. T. 

100 

Creamed mush- 






Cream (thin) 

A cup 

100 

rooms 

2 h. T. 

90 

Stewed dried apri- 





— 

*Potato bread 

1 slice 

75 

cots 

Vi cup 

200 



800 

or rolls 



Oatmeal 

2 h. T. 

50 

OR 


— 

Celery 

3 small 


Top milk 

% cup 

100 





stalks 

10 

Sugar 

11. 

25 




*Orange and grape 



Coffee 

1 cup 

0 

Meat (turnovers) 

I 

200 

salad 

av. h. 

200 

Hot milk 

yi cup 

40 

(oatmeal crust) 



Bread and nutmar- 



Sugar 

11. 

25 

Carrots with 

2 h. T. 

i 5 

garine 


0 

*Potato bread 

1 slice 

75 

*white sauce 

2 T. 

50 

sandwiches 

1 triangle 

100 

*Apricot butter 

1 T. 

40 

String beans 

2 h. T. 

40 






— 

*Quaker muffins 

i 

130 

OR 


1005 



555 

* Apricot butter 

i T. 

40 






— 

*Baked apples 



*Rabbit casserole 

av. h. 

300 




(karo) 

i large 

200 

Baked potatoes 

1 medium 

100 




Top milk 

X cup 

100 

Oleomargarine 

1 ball 

75 







Lima beans 

2 h. T. 

100 






775 

Sauted apples 

3 slices 

75 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 

av. h. 

130 







with mayonnaise 









(Wesson oil) 







• 




1005 


































^December 15 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 




TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Egg timbales 

I 

150 

Cream of chicken 



*Baked apples (karo) 

i large 

200 

* Shrimp sauce 

2 T. 

no 

soup with minute 



Samp 

2 h. T. 

60 

Cauliflower 

2 h. T. 

40 

tapioca 

A cup 

150 

Cream (thin) 

X cup 

100 

Ripe olives 

2 

30 

*Commeal crisps 

3 

30 

Sugar (powdered) 



*Rice bread with 



Roast guinea hen 

1 slice 

200 

or maple sugar 

1 t. 

25 

raisins 

i slice 

75 

Bread sauce 

1 T. 

50 

Coffee 

1 cup 

0 

Butter or 



Plain boiled pota- 



Hot milk 

% cup 

40 

nutmargarine 

i ball 

75 

toes 

1 medium 

100 

Sugar (loaf) 

i cube 

25 

^Pineapple and 



String beans 

2 h. T. 

40 

*Rice bread with 



cheese salad 

av. h. 

200 

Sliced tomatoes 

1 

40 

raisins 

1 slice 

75 

Bread and butter 



^French dressing 

2 T. 

130 

Butter or 



sandwiches 

i triangle 

100 

*Rice bread with 

1 slice 

75 

nutmargarine 

1 ball 

75 



— 

raisins or rolls 





— 



780 

*Date pudding 

2 h. T. 

100 



600 

OR 


— 

*Molasses sauce 

2 T. 

no 









1025 

For HEAVY 



Egg timbales 

i 

150 

OR 



BREAKFAST, add 



* White sauce 

2 T. 

50 







Mashed potatoes 

2 h. T. 

100 




Cream (thick) for 



Sauted parsnips 

2 halves 

60 

Cream of celery 



coffee 

1 T. 

70 

*Rice bread with 



soup 

y A cup 

150 

Scrambled eggs 

2 h. T. 

200 

raisins 

i slice 

75 

*Cornmeal crisps 

3 

30 

*Com muffins 

1 

130 

*Apricot butter 

i T. . 

40 

Panned oysters 

av. h. 

200 

Honey 

1 T. 

100 

*Stuffed tomato 



French fried pota- 





— 

salad 

i tomato 

200 

toes 

2 h. T. 

75 



500 

Bread and 



Cold slaw 

2 h. T. 

70 

OR 



nutmargarine 



*Rice bread with 

1 slice 

75 




sandwiches 

i triangle 

100 

raisins or rolls 








— 

Fig pudding 

av. h. 

300 

*Baked apples (karo) 

1 large 

200 



775 

*Lemon sauce 

2 T. 

100 

Samp 

2 h. T. 

60 

OR 






Top milk 

X cup 

100 






1000 

Sugar 

1 t. 

25 




OR 



Coffee 

1 cup 

0 

*Baked rice and 






Hot milk 

A cup 

40 

cheese 

2 h. T. 

200 




Sugar 

1 t. 

25 

*Brown nut sauce 

2 T. 

no 

Molded fish 

av. h. 

200 

*Corn muffins 

1 

130 

Spinach 

2 h. T. 

40 

*White sauce 

2 T. 

50 

*Fruit butter 

1 T. 

65 

*Rice bread with 



Boiled potatoes 

1 medium 

100 



— 

raisins 

i slice 

75 

Scalloped corn 

2 h. T. 

100 



645 

*Fruit butter 

i T. 

65 

Brussels sprouts 

2 h. T. 

30 



— 

*Vegetable salad 

av. h. 

185, 

*Rice bread with 






Bread and 



raisins 

2 slices 

150 




oleomargarine 



Oleomargarine * 

1 ball 

75 




sandwiches 

i triangle 

100 

*Brown Betty 

2 h. T. 

200 






— 

Top milk 

A cup 

100 

_ _ 





775 










• 


1005 































^December 16 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 



WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Broiled squabs 

I 

300 

Oyster cocktails 

8 

100 

Oranges 

i large 

100 

Sauted potatoes 

2 h. T. 

75 

♦Boston brown bread 



Minute tapioca 

2 h. T. 

60 

*Corn muffins 

i 

130 

and butter 

1 slice 

100 

Cream (thin) 

A cup 

100 

Currant jelly 

i T. 

100 

Roast duck 

x slice 

200 

Sugar (powdered) 



*Pear and nut 



Mashed potato 



or maple sugar 

1 t. 

25 

salad 

av. h. 

170 

stuffing 

1 h. T. 

50 

Coffee 

1 cup 

0 

*Commeal crisps 

3 

30 

Apple sauce 

2 T. 

100 

Hot milk 

K cup 

40 




Fried hominy 

1 slice 

50 

Sugar (loaf) 

i cube 

25 

* 


805 

Brussels sprouts 

2 h. T. 

30 

♦Rice bread with 



OR 


— 

Celery 

3 small 


raisins 

1 slice 

75 





stalks 

10 

Butter or 






*Rice bread with 



nutmargarine 

1 ball 

75 

Sauted halibut 



raisins 

1 slice 

75 



— 

steaks 

av. h. 

120 

Apple pie * (oatmeal 





500 

Potato balls 

5 balls 

100 

pastry) 

av. h. 

300 

OR 


— 

Stuffed eggplant 

2 h. T. 

50 







Celery 

3 small 




1015 

* 




stalks 

10 

OR 



For HEAVY 



Ripe olives 

2 

30 




BREAKFAST, add 



’"Corn muffins 

2 

130 







Nutmargarine 

i ball 

75 

Puree of lima beans 

V\ cup 

150 

Cream (thick) for 



♦Cheese and 



♦Boston brown bread 



coffee 

1 T. 

70 

pimento salad 

av. h. 

200 

and butter 

1 slice 

100 

Cornmeal scrapple 

1 slice 

100 

♦Commeal crisps 

3 

30 

*Mock duck 

1 slice 

200 

♦Baking powder 






Apple sauce 

2 T. 

100 

biscuits (wheat- 





745 

Fried hominy 

1 slice 

50 

less) 

1 

125 

OR 



Brussels sprouts 

2 h. T. 

30 

Peach marmalade 

1 T. 

100 




*Baking powder 





— 




biscuits (wheat- 





395 

Sauted codfish 



less) 

1 

125 

OR 


— 

steaks 

av. h. 

120 

Mince pie * (oatmeal 






Scalloped pota- 



pastry) 

av. h. 

275 




toes 

2 h. T. 

100 




Oranges 

1 

100 

Peas 

2 h. T. 

75 



1030 

Hominy 

2 h. T. 

60 

String beans 

2 h. T. 

40 

OR 



Top milk 

A> cup 

100 

*Corn muffins 

I 

130 




Sugar 

1 t. 

25 

Oleomargarine 

i ball 

75 




Coffee 

1 cup 

0 

Dates stuffed 

3 

150 

Cream of com soup 

H cu p 

150 

Hot milk 

X cup 

40 

with cream 



Stewed shin of beef 

av. h. 

175 

Sugar 

I t. 

25 

cheese on 



Carrots with 

2 h. T. 

i 5 

♦Baking powder 



lettuce with 

Y± head 

10 

*white sauce 

2 T. 

50 

biscuits (wheat- 



♦French dressing 

i T. 

65 

Scalloped tomatoes 

2 h. T. 

xoo 

less) 

I 

125 




*Rice bread with 



Honey 

i T. 

100 



765 

raisins 

2 slices 

150 



— 




Oleomargarine 

1 ball 

75 



575 




♦Cottage pudding 

av. h. 

200 



— 




*Lemon sauce 

2 T. 

100 









1015 
























December 17 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


THURSDAY 


LUNCHEON OR SUPPER 


Sea bass Meunier 
Spinach 
Ripe olives 
*Baking powder 
biscuits (wheat¬ 
less) 

Butter or 

nutmargarine 
Orange jelly 
*Soft custard 
sauce 

*Honey cake 
Butterscotch 
filling 


OR 


Spanish omelet 
Spinach 

Creamed onions 
Celery 

*Baking powder 
biscuits (wheat¬ 
less) 

Honey 

Cocoanut pudding 
Cream sauce 


OR 


*Creamed cheese 
and eggs 

Hashed browned 
potatoes 
Spinach 

*Baking powder 
biscuits (wheat¬ 
less) 

Oleomargarine 
Baked bananas 
*Gingerbread 
(cornmeal) 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

av. h. 

200 

Grapefruit with 

X large 

125 

2 h. T. 

40 

maraschino 

1 T. 

20 

2 

30 

Boiled fowl 

av. h. 

200 



Celery sauce 

2 T. 

50 



Hashed creamed 



1 

125 

potatoes 

2 h. T. 

100 

<* 


Lima beans 

2 h. T. 

100 

1 ball 

75 

Carrots 

2 h. T. 

40 

y. j cup 

100 

*Rice bread with 

x slice 

75 



raisins or rolls 



3 T. 

60 

*Cottage pudding 

av. h. 

200 



*Foamy sauce 

2 T. 

130 

1 slice 

130 

OR 


1040 


760 





Cream of spinach 





soup 

X cup 

125 

X omelet 

no 

*Cornmeal cheese 



2 h. T. 

40 

sticks 

2 

100 

2 h. T. 

75 

Pigeon pot pie 

av. h. 

300 

3 small 


Hashed browned 



stalks 

10 

potatoes 

2 h. T. 

75 



Peas 

2 h. T. 

75 



Ripe olives 

2 

30 

1 

125 

*Rice bread with 

1 slice 

75 

1 T. 

100 

raisins or rolls 



2 h. T. 

210 

Bavarian cream 

2 h. T. 

135 

1 T. 

100 

* Custard sauce 

3 T. 

60 


— 

* Almond cakes 

1 

35 


770 





— 



IOXO 



OR 



av. h. 

160 

Haricot of mutton 

av. h. 

325 



Beets 

2 h. T. 

5 ° 

2 h. T. 

75 

Corn a la southern 

2 h. T. 

125 * 

2 h. T. 

40 

*Rice bread with 

2 slices 

150 



raisins 





Oleomargarine 

1 ball 

75 

I 

125 

*Hominy (left over) 



1 ball 

75 

molded with 



1 

125 

prunes 

av. h. 

190 



Top milk 

X cup 

100 

1 slice 

150 





- . 



1015 


750 





BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Stewed prunes 

4 with 2 



T. juice 

200 

Oatmeal 

2 h. T. 

50 

Cream (thin) 

X cup 

100 

Sugar (powdered) 



or maple sugar 

I t. 

25 

Coffee 

I cup 

0 

Hot milk 

X cup 

40 

Sugar (loaf) 

i cube 

25 

*Rice bread with 



raisins 

1 slice 

75 

Butter or 



nutmargarine 

1 ball 

75 



590 

For HEAVY 



BREAKFAST, add 



Cream (thick) for 



coffee 

1 T. 

70 

Omelet (3 eggs) 

X omelet 

160 

Fried mush 

1 slice 

100 

Maple sirup 

2 T. 

130 



460 

OR 


— 

Stewed prunes 

4 with 2 



T. juice 

200 

Oatmeal 

2 h. T. 

50 

Top milk 

X cup 

100 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 

Hot milk 

X cup 

40 

Sugar 

I t. 

25 

Rice bread with 



raisins 

1 slice 

75 

Apple sauce 

2 T. 

100 


615 
















































^December 18 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


LUNCHEON OR SUPPER 


*Cheese croquettes 
*Pimento sauce 
Mashed potatoes 

* Yeast corn bread 
*Orange honey 

* Stuffed tomato 

salad 

Bread and butter 
sandwiches 


OR 


Clam chowder 
Celery 

Ripe olives 
"Yeast com bread 
Nutmargarine 
"Tomato jelly 
salad 

Bread and 
nutmargarine 
sandwiches 


OR 


"Tomato rarebit 
on toast 
Steamed brown 
rice 

Cabbage au gratin 
"Yeast com bread 
"Prune butter 
"Potato and 
celery salad 
"Cottage cheese 
sandwiches 


MEATLESS DAY 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIE* 

BREAKFAST FOR NEXT 

DAY 

PORTION 

APPROX 

CALORIE 

2 small 

200 

Puree of lima beans 

Ya cup 

150 

Grapefruit (karo) 

X large 

140 

2 T. 

50 

Toast 

i slice 

75 

Rice (steamed) 

2 h. T. 

70 

2 h. T. 

100 

Baked haddock 

av. h. 

200 

Cream (thin) 

Va cup 

100 

x slice 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Sugar (powdered) 



i T. 

55 

Sauted apples 

2 slices 

5 o 

or maple sugar 

11. 

25 



Ripe olives 

2 

30 

Coffee 

I cup 

0 

i tomato 

200 

"Yeast corn bread 

1 slice 

75 

Hot milk 

X cup 

40 



or rolls 



Sugar (loaf) 

i cube 

25 

i triangle 

100 

Pineapple mousse 

2 h. T. 

200 

"Yeast corn bread 

1 slice 

75 


— 

"Chocolate fruit cake 

1 slice 

175 

Butter or 




780 




nutmargarine 

1 ball 

75 


— 



1030 



— 



OR 





550 

i cup 

330 




For HEAVY 



3 small 


Black bean soup 

X cup 

150 

BREAKFAST, add 



stalks 

10 

"Cheese relish 

I slice 

55 




2 

30 

Baked haddock 

av. h. 

200 

Cream (thick) for 



x slice 

75 

Egg sauce 

2 T. 

75 

coffee 

1 T. 

70 

i ball 

75 

Lyonnaise potatoes 

2 h. T. 

75 

Mutton hash 

2 T. 

200 



Scalloped tomatoes 

2 h. T. 

100 

"Oatmeal muffins 

1 

130 

av. h. 

130 

Spinach ■» 

2 h. T. 

40 

Honey 

1 

100 



"Yeast com bread 

1 slice 

75 



— 



or rolls 





500 

i triangle 

100 

Orange sherbet 

2 h. T. 

200 

OR 




— 

"Almond cakes 

1 

35 





750 








— 



1005 

Bananas 

1 

100 



OR 



Rice (steamed) 

2 h. T. 

70 






Top milk 

Ya cup 

100 

2 h. T. 

140 




Sugar 

1 t. 

25 

i slice 

75 

Sauted butterfish 

av. h. 

200 

Coffee 

1 cup 

0 



Mashed potatoes 

2 h. T. 

100 

Hot milk 

Va cup 

40 

i X T. 

50 

Creamed onions 

2 h. T. 

75 

Sugar 

1 t. 

25 

2 h. T. 

90 

Succotash 

2 h. T. 

100 

"Oatmeal muffins 

X 

130 

i slice 

75 

"Yeast corn bread 

2 slices 

150 

"Orange marmalade 

1 T. 

100 

i T. 

45 

Oleomargarine 

1 ball 

75 



— 



Creamy rice pud- 





590 

av. h. 

215 

ding 

2 h. T. 

200 






Top milk 

X cup 

100 




i triangle 

100 








— 



1000 





790 
























































December 19 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


luncheon or supper 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Creamed oysters 



*Julienne soup 



*Baked apples (karo) 

1 large 

200 

and oyster 

2 h. T. 

IOO 

(meatless) 

1 cup 

75 

Hominy 

2 n. 1. 

OO 

crabs on toast 

i slice 

75 

Toast 

i slice 

75 

Cream (thin) 

X cup 

IOO 

Potato balls 

5 balls 

IOO 

Crown roast of lamb 

av. h. 

200 

Sugar (powdered) 



Celery 

3 small 


Mint jelly 

1 T. 

IOO 

or maple sugar 

I t. 

25 


stalks 

IO 

Riced potatoes 

2 h. T. 

75 

Coffee 

I cup 

0 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Hot milk 

X cup 

40 

* Yeast corn bread 

i slice 

75 

* Yeast com bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

Nutmargarine 

i ball 

75 

or rolls 



*Yeast corn bread 

1 slice 

75 

*Baked honey 



*Apple and date 



Butter or 



custard 

X cup 

150 

salad 

av. h. 

275 

nutmargarine 

1 ball 

75 

*Lemon sauce 

2 T. 

IOO 

Bread and butter 






*Nut molasses bars 

I 

40 

sandwiches 

1 triangle 

IOO 



000 



755 



1050 




OR 



OR 












For HEAVY 









BREAKFAST, add 



Creamed oysters 

2 h. T. 

IOO 

*Julienne soup 






on toast 

i slice 

75 

(meatless) 

1 cup 

75 

Cream (thick) for 



Potato balls 

5 balls 

IOO 

*Cornmeal cheese 



coffee 

1 T. 

70 

Celery 

3 small 


sticks 

2 

IOO 

*Cornmeal and rice 




stalks 

10 

Sirloin steak 

av. h. 

200 

waffles 

1 

235 

Ripe olives 

2 

30 

Bordelaise sauce 

1 T. 

IOO 

Maple sirup 

2 T. 

130 

*Yeast corn bread 

i slice 

75 

Riced potatoes 

2 h. T. 

75 




Nutmargarine 

i ball 

75 

String beans 

2 h. T. 

40 



435 

*Brown Betty 

2 h. T. 

200 

Oyster plant 

2 h. T. 

i 5 

OR 



Cream (thin) 

X cup 

IOO 

*White sauce 

2 T. 

50 






_ 

*Yeast corn bread 

1 slice 

75 






765 

or rolls 



*Baked apples (karo) 

i large 

200 

OR 



*Orange and pine- 



Hominy 

2 h. T. 

60 




apple salad 

av. h. 

210 

Top milk 

X cup 

IOO 




Bread and 



Sugar 

1 t. 

25 

* Curried bananas 



nutmargarine 



Coffee 

1 cup 

0 

and rice 

av. h. 

170 

sandwiches 

1 triangle 

IOO 

Hot milk 

X cup 

40 

Baked potatoes 

i medium 

IOO 




Sugar 

I t. 

25 

Oleomargarine 

i ball 

75 



1040 

French toast 

i slice 

150 

Hearts of lettuce 



OR 


— 

Corn sirup 

1 T. 

55 

with *French 









dressing (Wes- 

i small 







655 

oil) 

serving 

IOO 

Sirloin steak 

av. h. 

200 




* Yeast corn bread 

i slice 

75 

Baked potatoes 

1 medium 

IOO 




*Orange honey 

i T. 

55 

Oleomargarine 

1 ball 

75 




*Stewed dried 



Scalloped tomatoes 

2 h. T. 

IOO 




peaches with 



Corn pudding 

2 h. T. 

IOO 




raisins 

av. h. 

145 

*Yeast corn bread 

2 slices 

150 




Top milk 

X cup 

IOO 

Oleomargarine 

1 ball 

75 






— 

*Beet and egg salad 

av. h. 

200 






820 












1000 






1 



































^December 20 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

Omelet (3 eggs) 

]/ 2 omelet 

160 

Cream of celery 


with 



soup 

A CUp 

Asparagus tips 

2 h. T. 

50 

♦Commeal crisps 

3 

Beets 

2 h. T. 

25 

Roast turkey 

1 slice 

♦White sauce 

2 T. 

50 

Cranberry sauce 

1 T. 

Celery 

3 small 


Grilled sweet pota- 



stalks 

10 

toes 

1 slice 

♦Yeast corn bread 

1 slice 

75 

Spinach 

2 h. T. 

Honey 

1 T. 

100 

♦Yeast corn bread 

1 slice 

Apricot souffle 

av. h. 

125 

or rolls 


♦Cocoanut spice 



Cafe parfait 

1 glass 

cake 

1 slice 

160 

♦War cake 

1 slice 



755 



OR 


— 

OR 


Broiled sardines 

3 

125 

Cream of mush- 


on toast 

1 slice 

75 

room soup 

A cup 

Celery 

3 small 


Toast 

1 slice 


stalks 

10 

Sauted chicken 

av. h. 

Potato au gratin 

2 h. T. 

100 

Mashed potatoes 

2 h. T. 

♦Yeast corn bread 

1 slice 

75 

Com pudding 

2 h. T. 

Nutmargarine 

1 ball 

75 

Celery 

3 small 

Prune souffle 

av. h. 

125 


stalks 

Cream (thin) 

X cup 

100 

♦Yeast corn bread 

1 slice 

♦Oatmeal maca- 



or rolls 


roons 

I 

65 

♦Chocolate ice cream 

2 h. T. 




♦Honey cake— 




75o 

Maple filling 

1 slice 

OR 


— 






OR 


Minced beef (left 

av. h. 

150 



over) on toast 

1 slice 

75 



Hashed creamed 



Oranges 

1 

potatoes 

2 h. T. 

100 

Roast chicken 

x slice 

String beans 

2 h. T. 

40 

*Rice stuffing 

1 h. T. 

Cold slaw 

2 h. T. 

70 

Spinach 

2 h. T. 

*Yeast corn breac. 

1 slice 

75 

♦Yeast corn bread 

2 slices 

*Apricot butter 

1 T. 

40 

Oleomargarine 

1 ball 

Caramel junket 

y. 2 cup 

100 

Blanc-mange 

2 h. T. 

♦Chocolate cake 

1 slice 

120 

Top milk 

A, cup 



— 

♦Chocolate cake 

1 slice 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

\ 

Oranges 

i large 

100 

150 

Commeal mush 

2 h. T. 

80 

30 

Cream (thin) 

K cup 

100 

285 

Sugar (powdered) 



55 

or maple sugar 

1 t. 

25 


Coffee 

1 cup 

0 

50 

Hot milk 

X cup 

40 

40 

Sugar (loaf) 

1 cube 

25 

75 

♦Yeast com bread 

1 slice 

75 


Butter or 



250 

nutmargarine 

1 ball 

75 

150 



■' 




520 

1085 



-, 


For HEAVY 




BREAKFAST, add 




Cream (thick) for 



150 

coffee 

1 T. 

70 

75 

Fried eggs 

1 

100 

200 

♦Buckwheat gems 

1 

130 

100 

♦Orange marmalade 

1 T. 

100 

100 



— 




400 

10 

OR 


— 

75 




200 

Oranges 

1 

100 


Commeal mush 

2 h. T. 

80 

130 

Top milk 

A cup 

100 


Sugar 

1 t. 

25 

1040 

Coffee 

1 cup 

0 


Hot milk 

X cup 

40 


Sugar 

11. 

25 


♦Buckwheat gems 

I 

130 

100 

♦Apricot butter 

1 T. 

40 

200 




35 



540 

40 



-- 

150 




75 




200 




100 




120 





770 


1020 





































Meats 


December 21 

Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Creamed turkey 



Cream of chicken 



Bananas 

1 

100 

(left over) 

av. h. 

200 

soup with rice 

A cup 

150 

Corn flakes 

3 h- T. 

45 

on toast 

i slice 

75 

*Cheese relish 

1 slice 

55 

Cream (thin) 

cup 

xoo 

Broiled mush- 



Roast loin of lamb 

1 slice 

200 

Sugar (powdered) 



rooms 

2 h. T. 

40 

Currant jelly 

1 T. 

100 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Roast potatoes 

1 medium 

100 

Coffee 

1 cup 

0 

*Buckwheat bread 

i slice 

75 

Stuffed egg plant 

2 h. T. 

50 

Hot milk 

A cup 

40 

*Apricot butter 

i T. 

40 

Squash 

2 h. T. 

25 

Sugar (loaf) 

x cube 

25 

*Apple and nut 



*Yeast corn bread 

1 slice 

75 

* Yeast corn bread 

1 slice 

75 

salad 

av. h. 

260 

or rolls 



Butter or 



*Cornmeal crisps 

3 

30 

Apricot and sago 



nutmargarine 

1 ball 

75 




pudding 

2 h. T. 

150 






750 

Cream (thin) 

X cup 

100 



485 

OR 








1 






1005 

For HEAVY 






OR 



BREAKFAST, add 



^Scalloped rice, 




— 





tomatoes and 






Cream (thick) for 



oysters 

av. h. 

100 

Cream of chicken 



coffee 

1 T. 

70 

Sauted potatoes 

2 h. T. 

75 

soup with barley 

A cup 

150 

Finnan haddock 

av. h. 

160 

Spinach 

2 h. T. 

40 

*Cornmeal cheese 



*Corn flour rolled 



*Buckwheat gems 

i 

130 

sticks 

2 

100 

oats biscuits 



*Apricot butter 

i T. 

40 

*Ragout of mutton 

i slice 


(wheatless) 

1 

125 

*Salad interlachen 

av. h. 

185 

with *hominy 



Honey 

1 T. 

100 

*Boston brown 



balls 

3 balls 

3 i 5 



~ 

bread and but- 



Jerusalem arti- 





455 

ter 

i slice 

100 

chokes 

2 h. T. 

25 

OR 





— 

*White sauce 

2 T. 

50 






760 

Cold slaw 

2 h. T. 

70 




OR 


— 

*Yeast corn bread 

1 slice 

75 

Bananas 

1 

100 




or rolls 



Oatmeal 

2 h. T. 

50 




Creamy rice pud- 



Top milk 

A cup 

100 

Creamed chicken 

av. h. 

150 

ding 

2 h. T. 

200 

Sugar 

1 t. 

25 

with brown rice 

iy 2 t. 

50 

Cream (thin) 

A cup 

100 

Coffee 

1 cup 

0 

Corn a la south- 






Hot milk 

A cup 

40 

ern 

2 h. T. 

125 



1085 

Sugar 

11. 

25 

Brussels sprouts 

2 h. T. 

5 o 

OR 



*Corn flour rolled 



*Buckwheat gems 

i 

130 




oats biscuits 



*Fruit butter 

i T. 

65 




(wheatless) 

I 

125 

Sliced bananas 

i 

100 

Cream of -com soup 

1 cup 

200 

*Fruit butter 

i T. 

65 

Top milk 

A cup 

100 

Irish stew 

av. h. 

250 



— 



— 

Peas 

2 h. T. 

75 



530 



750 

*Yeast corn bread 

2 slices 

150 



-- 




Oleomargarine 

1 ball 

75 







Lemon jelly 

A cup 

100 







Cream sauce 

1 T. 

100 







*Soft molasses 









cookies 

2 

80 





1 




1030 





































December 22 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

Fish chowder 

1 cup 

250 

Hashed browned 
potatoes 

2 h. T. 

75 

Stuffed tomatoes 

1 

100 

♦Baking powder 
biscuits (wheat¬ 
less) 

1 

125 

Butter or 
nutmargarine 

1 ball 

75 

Stewed pineapple 

1 slice 



2 T. juice 

100 

♦Almond cakes 

1 

35 

OR 


760 


DINNER 


Compote of fruit, 
(oranges and mar¬ 
aschino cherries) 
Roast duck 
♦Boiled rice stuffing 
Apple sauce 
Lattice potatoes 
Creamed onions 
Celery 

♦Hominy bread 
or rolls 

Bavarian cream 
Sliced bananas 
♦Chocolate cake 


♦Nut and cheese 
roast 

♦Tomato sauce 
Celery 

♦Hominy bread 
♦Prune butter 
♦Indian pudding 
Cream (thin) 


1 slice 

2 T. 

3 small 
stalks 

i slice 
i T. 
av. h. 

'A cup 


OR 


Scrambled eggs 
with creamed 
carrots 

Scalloped Jerusa¬ 
lem artichokes 
♦Baking powder 
biscuits (wheat¬ 
less) 

♦Prune butter 
♦Oatmeal (left 
over) molded 
with dates 
Top milk 


2 h. T. 
2 h. T. 
2 h. T. 


i 

i T. 


av. h. 
A cup 


OR 


245 
v 40 

10 

75 

45 

300 

ioo 

8 i 5 


200 

65 


Sliced oranges 
and bananas 
(karo) 

Molded fish 
♦Brown nut sauce 
Ripe olives 
Hashed creamed 
potatoes 

Mashed yellow tur¬ 
nips 

♦Hominy bread 
or rolls 
Lemon jelly 
♦Custard sauce 
♦Cocoanut spice cake 


85 


OR 


125 

45 


145 

100 

765 


Boiled halibut 
Egg sauce 
Riced potatoes 
Scalloped onions 
Sliced tomatoes 
with *French 
dressing (Wesson 
oil) 

♦Yeast corn bread 
Oleomargarine 

♦Baked honey cus¬ 
tard 

♦Soft molasses 
cookies 


PORTION 


i orange 
3 cherries 
1 slice 

1 h. T. 

2 T. 

2 h. T. 

2 h. T. 

3 small 
stalks 

1 slice 

2 h. T. 

A banana 
1 slice 


A orange 
A banana 

1 T. 
av. h. 

2 T. 


2 h.T 

2 h. T. 
1 slice 

K cup 

3 T. 

1 slice 


av. h. 

2 T. 

2 h. T. 
2 h. T. 


1 T. 

2 slices 

1 ball 

Al cup 

2 


APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 


Grapefruit (karo) 

V2 large 

140 

IOO 

Samp 

2 h. T. 

60 

30 

Cream (thin) 

K - cup 

IOO 

200 

Sugar (powdered) 



35 

or maple sugar 

1 1 . 

25 

IOO 

Coffee 

1 cup 

0 

75 

Hot milk 

A cu p 

40 

75 

Sugar (loaf) 

i cube 

25 


♦Hominy bread 

1 slice 

75 

10 

Butter or 



75 

nutmargarine 

1 ball 

75 

135 



540 

50 



— 

120 





For HEAVY 



1005 

BREAKFAST, add 




Cream (thick) for 



5 ° 

coffee 

1 T. 

70 

5 ° 

Soft cooked eggs 

1 

75 

30 

♦Corn bread 

1 slice 

130 

200 

no 

♦Orange marmalade 

1 T. 

IOO 

30 



375 


OR 


— 

IOO 




50 

Stewed dried apri- 



75 

cots 

A cup 

200 


Samp 

2 h. T. 

60 

IOO 

Top milk 

A cup 

IOO 

160 

Sugar 

1 t. 

25 

Coffee 

1 cup 

0 


Hot milk 

A cup 

40 

1015 

Sugar 

I t. 

25 


♦Corn bread 

i slice 

130 

150 

♦Prime butter 

1 T. 

45 

75 



62s 

75 



__. 

150 




40 




65 




150 




75 




150 




80 




1010 







































December 23' 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Scrambled eggs 

2 h. T. 

200 

Cream of mush- 



Oranges 

i large 

IOO 

with crab meat 

2 h. T. 

105 

room soup 

A cup 

150 

Oatmeal 

2 h. T. 

50 

Ripe olives 

2 

30 

*Cornmeal crisps 

3 

30 

Cream (thin) 

X cup 

IOO 

*Hominy bread 

1 slice 

75 

Lamb steaks 

av. h. 

200 

Sugar (powdered) 



Butter or 



Bordelaise sauce 

1 T. 

IOO 

or maple sugar 

1 t. 

25 

nutmargarine 

1 baU 

75 

Spinach 

2 h. T. 

40 

Coffee 

1 cup 

0 

*Molasses pudding 

av. h. 

215 

Sauted apples 

3 slices 

75 

Hot milk 

A cup 

40 

*Foamy sauce 

1 T. 

65 

*Hominy bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 




or rolls 



*Hominy bread 

1 slice 

75 



765 

*01ive and pimento 



Butter or 



OR 


• - 

cheese salad 

av. h. 

250 

nutmargarine 

1 ball 

75 




*Boston brown bread 





— 




and butter 

1 slice 

IOO 



490 

Omelet (3 eggs) 

]/ 2 omelet 

160 






— 

*Italian tomato 





1020 




sauce 

2 T. 

40 

OR 



For HEAVY 



String beans 

2 h. T. 

40 




BREAKFAST, add 



Ripe olives 

2 

30 







*Hominy bread 

1 slice 

75 

Cream of com soup 

A cup 

150 

Cream (thick) for 



* Orange honey 

1 T. 

55 

*Cornmeal cheese 



coffee 

1 T. 

70 

*Rice molded 


ft 

sticks 

2 

IOO 

Shirred eggs 

1 egg 

IOO 

with dates 

av. h. 

l60 

Roast duck 

i slice 

200 

French toast 

1 slice 

150 

Cream (thin) 

A cup 

IOO 

*Potato stuffing 

1 h. T. 

50 

Maple sirup 

2 T. 

130 

*Molasses nut 



Apple sauce 

2 T. 

IOO 



— 

drop cookies 

1 

115 

Spinach 

2 h. T. 

40 



450 



— 

Asparagus tips 

2 h. T. 

25 

OR 


— 



775 

* White sauce 

2 T. 

50 




OR 



*Hominy bread 

1 slice 

75 







or rolls 



Oranges 

1 

IOO 




*Pineapple salad 

av. h. 

150 

Oatmeal 

2 h. T. 

50 

Scalloped chicken 

2 h. T. 

250 

Bread and 



Top milk 

A cup 

IOO 

Hearts of lettuce 



nutmargarine 



Sugar 

11. 

25 

with *French 



sandwiches 

1 triangle 

IOO 

Coffee 

1 cup 

0 

dressing (Wes- 

i small 





Hot milk 

A cup 

40 

son oil) 

serving 

IOO 



1040 

Sugar 

11. 

25 

*Rice muffins 

1 

130 

OR 



*Hominy bread 

i slice 

75 

*Orange honey 

1 T. 

55 




Honey 

1 T. 

IOO 

*Hominy (left 








— 

over) molded 



Cream of chicken 





515 

with chopped 



soup with rice 

1 cup 

200 




figs 

av. h. 

155 

Beef steak pie *(oat- 






Top milk 

X cup 

IOO 

meal pastry) 

av. h. 

200 






— 

Sauted parsnips 

2 halves 

60 






790 

Peas 

2 h. T. 

75 






— 

*Hominy bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Egg and potato 









salad 

av. h. 

245 









1005 






























December 24 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


CHRISTMAS DAY 


LUNCHEON OR SUPPER 


"Cheese souffle 
Wild rice 
Stewed celery 
"White sauce 
*Com bread 
Butter or 

nutmargarine 
*Macedoine salad 
Bread and butter 
sandwiches 


OR 


X cup 
2 T. 

2 h. T. 
2 T. 
i slice 


i ball 
av. h. 


i triangle 


APPROX. 

CALORIES 


Broiled perch 

av. h. 

200 

Riced potatoes 

2 h. T. 

75 

Stewed celery 

2 h. T. 

15 

"White sauce 

2 T. 

50 

"Corn bread 

1 slice 

130 

Nutmargarine 

1 ball 

75 

"Fruit salad 

av. h. 

150 

Bread and 



nutmargarine 

sandwiches 

1 triangle 

100 



795 

OR 



Scalloped fish 

av. h. 


(left over) 

200 

Boiled potatoes 

1 medium 

100 


"Corn bread 
Oleomargarine 
*Tomato and 
celery salad 
*Cottage cheese 
sandwiches 


i slice 
x ball 


av. h. 


triangle 


150 

55 

15 

50 

130 


75 

185 


760 


130 

75 


805 


Consomme (meat¬ 
less) 

Cornmeal crisps 
Roast turkey 
*Boiled rice stuffing 
Cranberry sauce 
Sweet potatoes 
southern style 
Spinach 
Celery 


"Oatmeal bread 
or rolls 

"Plum pudding 
"Hard sauce 


Same as above 


APPROX. 

CALORIES 


I cup 
3 

1 slice 
1 h. T. 
x T. 


2 h. T. 

2 h. T. 

3 small 
stalks 

1 slice 


av. h. 
1 T. 


50 

30 

285 

35 

55 


125 

40 


10 

75 


200 

100 


1005 


Same as above 


BREAKFAST FOR NEXT 
DAY 


"Baked apples (karo) 
Puffed rice 
Cream (thin) 

Sugar (powdered) 
or maple sugar 
Coffee 
Hot milk 
Sugar (loaf) 
Hominy bread 
Butter or 

nutmargarine 


For HEAVY 
BREAKFAST, add 


Cream (thick) 
coffee 

Codfish balls 
■Rice muffins 
Honey 


for 


OR 


‘Baked apples (karo) 
Hominy 
Top milk 
Sugar 
Coffee 
Hot milk 
Sugar 

"Rice muffins 
Honey 


1 large 
3 h. T. 
X cup 


1 t. 

1 cup 
X cup 
i cube 
1 slice 


1 ball 


APPROX. 

CALORIES 


1 T. 

70 

1 

100 

1 

130 

1 T. 

100 


400 

1 large 

200 

2 h. T. 

60 

X cup 

100 

1 t. 

25 

1 cup 

0 

X cup 

40 

I t. 

25 

I 

130 

i T. 

100 


680 


200 

30 

100 


25 

o 

40 

25 

75 


75 


570 





























^December 25 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


FRIDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Grilled sardines 

3 

125 

Casaba melon 

1 slice 

40 

Stewed prunes 

4 with 2 


on toast 

i slice 

75 

Kingfish meunier 

av. h. 

200 


T. juice 

200 

Hashed creamed 



Sliced cucumbers 

av. h. 

15 

Riced (steamed) 

2 h. T. 

70 

potatoes 

2 h. T. 

xoo 

*French dressing 

1 T. 

65 

Cream (thin) 

cup 

100 

Mashed yellow 



French fried pota- 



Sugar (powdered) 



turnips 

2 h. T. 

50 

potatoes 

2 h. T. 

75 

or maple sugar 

1 t. 

25 

Ripe olives 

2 

30 

Peas 

2 h. T. 

75 

Coffee 

1 cup 

0 

Celery 

3 small 


Stuffed tomatoes 

1 

100 

Hot milk 

X cup 

40 


stalks 

10 

*Barley bread 

1 slice 

75 

Sugar (loaf) 

i cube 

25 

*Barley bread 

i slice 

75 

or rolls 



♦Barley bread 

1 slice 

75 

Butter or 



Orange sherbet 

2 h. T. 

200 

Butter or 



nutmargarine 

i ball 

75 

*Chocolate maple 



nutmargarine 

1 ball 

75 

Tomato jelly salad 

av. h. 

130 

cake 

1 slice 

160 




*Cornmeal cheese 








OIO 

sticks 

2 

100 



1005 






— 

OR 








770 




For HEAVY 



OR 






BREAKFAST, add 






Sliced oranges 

yi orange 

50 







and bananas 

>2 banana 

50 

Cream (thick) for 



*Yellow soy bean 



(karo) 

1 T. 

30 

coffee 

1 T. 

70 

timbales 

i 

250 

Sauted scrod 

av. h. 

200 

Scrambled eggs 

2 h. T. 

200 

*Brown nut sauce 

2 T. 

no 

Potato balls 

5 balls 

100 

♦Southern spoon 



Celery 

3 small 


Scalloped com 

2 h. T. 

100 

com bread 

2 h. i. 

100 


stalks 

10 

Sliced tomatoes 



Butter or 



*Barley bread 

x slice 

75 

with lettuce and 



nutmargarine 

1 ball 

75 

Nutmargarine 

i ball 

75 

♦mayonnaise 

av. h. 

150 




Cauliflower 

2 h. T. 

15 

♦Barley bread 

1 slice 

75 



445 

*Hollandaise sauce 

2 T. 

130 

or rolls 



OR 


" 

Bread and 



Orange and sago 






nutmargarine 



pudding 

2 h. T. 

150 




sandwiches 

i triangle 

100 

Cream (thin) 

}i cup 

100 

Stewed primes 

4 with 2 









i . juiRP 

200 



765 



1005 

Rice (steamed) 

2 h. T. 

70 

OR 



OR 



Top milk 

X cup 

100 







Sugar 

11. 

25 







Coffee 

I cup 

0 

Scalloped onions 



Baked grayfish 

av. h. 

200 

Hot milk 

yi cup 

40 

with peanuts 

av. h. 

200 

Caper sauce 

2 T. 

75 

Sugar 

11. 

25 

Riced potatoes 

2 h. T. 

75 

Boiled potatoes 

1 medium 

100 

♦Barley bread 

i slice 

75 

Spinach 

2 h. T. 

40 

String beans 

2 h. T. 

40 

♦Apricot butter 

1 T. 

40 

*Barley bread 

i slice 

75 

♦Barley bread 

1 slice 

75 



— 

*Apricot butter 

i T. 

40 

Oleomargarine 

1 ball 

75 



575 

♦Apple and nut 



Apple surprise 

1 large 

225 




salad 

av. h. 

260 

Top milk 

R \ cup 

100 




♦Cottage cheese 



♦Spice cake 

1 slice 

150 




sandwiches 

i triangle 

100 









— 



1040 






790 










































December 26 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

f 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SATURDAY 


LUNCHEON OR SUPPER 


White perch 
(sauted) 

Riced potatoes 
*Barley bread 
Butter or 

nutmargarine 
*Baked apple 
stuffed with 
raisins and nuts 
(karo) 

*Spice cake 


OR 


Salmi of duck 
Apple sauce 
Lattice potatoes 
Brussels sprouts 
*Barley bread 
Nutmargarine 
Sliced bananas 
Cream (thin) 
*Pecan cakes 


OR 


*Baked hominy 
and cheese 
*Pimento sauce 
Stuffed potatoes 
Creamed com 
*Barley bread 
*Fruit butter 
Shced oranges 
*Spice cake 


PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Broiled mush- 



Grapefruit (karo) 

large 

140 

av. h. 

200 

rooms 

2 h. T. 

40 

Hominy 

2 h. T. 

60 

2 h. T. 

75 

on toast 

1 slice 

75 

Cream (thin) 

X cup 

IOO 

i slice 

75 

*Cornmeal crisps 

3 

30 

Sugar (powdered) 





Roast capon 

1 slice 

200 

or maple sugar 

1 t. 

25 

i ball 

75 

* Hominy stuffing 

1 h. T. 

30 

Coffee 

1 cup 

O 



Potato croquettes 

1 

100 

Hot milk 

A cup 

40 



Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 



Ripe olives 

2 

30 

*Barley bread 

1 slice 

75 

i medium 

225 

*Barley bread 

x slice 

75 

Butter or 



i slice 

150 

or rolls 



nutmargarine 

1 ball 

75 



^Pineapple and apple 





— 


800 

salad 

av. h. 

200 



540 


— 

Cream cheese 

av. h. 

100 



— 



Bread and butter 








sandwiches 

1 triangle 

100 

For HEAVY 



av. h. 

200 




BREAKFAST, add 


* 

2 T. 

100 

A-n 


1010 




2 h. T. 

75 

UK 



Cream (thick) for 



2 h. T. 

30 




coffee 

1 T. 

70 

i slice 

75 

Cream of tomato 



Buckwheat cakes 

3 

210 

i ball 

75 

soup 

A cup 

150 

Maple sirup 

2 T. 

130 

]A banana 

50 

*Cheese relish 

1 slice 

55 



— 

A cup 

100 

Fried scallops 

2 h. T. 

150 



410 

i 

105 

*Tartare sauce 

1 T. 

100 

OR 


— 



Scalloped potatoes 

2 h. T. 

100 





810 

*Barley bread 

1 slice 

75 





— 

or rolls 



Bananas 

1 

100 



* Apple and date 



Hominy 

2 h. T. 

60 



salad 

av. h. 

275 

Top milk 

% cup 

IOO 



Bread and 



Sugar 

X t. 

25 

2 h. T. 

135 

nutmargarine 


100 

Coffee 

I cup 

0 

2 T. 

50 

sandwiches 

1 triangle 


Hot milk 

A cup 

40 

x medium 

100 



1005 

Sugar 

I t. 

25 

2 h. T. 

85 

AD 



Fried commeal 



i slice 

75 

UK 



mush 

i slice 

IOO 

i T. 

65 




Maple sirup 

1 T. 

65 

i 

100 

Scalloped oysters 

2 h. T. 

200 



— 

i slice 

150 

Baked potatoes 

1 medium 

100 



515 


— 

Oleomargarine 

1 ball 

75 





760 

Cauliflower au 







— 

gratin 

2 h. T. 

80 






Sliced tomatoes 

1 

40 






with *French 








dressing (Wesson 








oil) 

1 T. 

65 






*Barley bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 






*Cheese and nut 








salad 

av. h. 

225 








1010 































^December 27 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


SUNDAY 


luncheon or supper 


Chicken salad 
Ripe olives 
*Barley bread 
Butter or 

nutmargarine 
Blanc-mange 
with brandied 
peaches 

*Oatmeal maca¬ 
roons 


OR 


Stuffed eggs 
*White sauce 
Mashed potatoes 
Peas 
Celery 

Ripe olives 
*Barley bread 
Nutmargarine 
Caramel custard 
*Pecan cakes 


OR 


Codfish cakes 
*Tomato sauce 
Scalloped onions 
. Spinach 
*Barley bread 
Oleomargarine 
Floating island 
*Cocoanut spice 
cake 


PORTION 

APPROX. 

3ALORIES 

av. h. 

250 

3 

45 

i slice 

75 

i ball 

75 

2 h. T. 

200 

Y cup 

50 

i 

65 


760 

i 

105 

2 T. 

50 

2 h. T. 

100 

2 h. T. 

75 

3 small 


stalks 

10 

2 

30 

i slice 

75 

i ball 

75 

Y cup 

150 

I 

105 


775 

I 

100 

2 T. 

40 

2 h. T. 

150 

2 h. T. 

40 

i slice 

75 

i ball 

75 

cup 

135 

i slice 

160 


775 


dinner 


Bisque of oysters 
Toast 

Roast saddle of 
mutton 
Mint sauce 
Sweet potatoes 
southern style 
Squash 
Celery 

*Barley bread 
or rolls 
Bombe glace 
*Honey cake—maple 
filling 


OR 


Bisque of oysters 
*Commeal cheese 
sticks 

Roast leg of lamb 
Mint sauce 
Roast potatoes 
Squash 
*Barley bread 
or rolls 

*Coffee ice cream 
*War cake 


OR 


Roast leg of mutton 
Mint sauce 
Roast potatoes 
String beans 
*Barley bread 
Oleomargarine 
Chocolate blanc¬ 
mange 
Top milk 

*Cocoanut spice cake 


PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Y CUp 

200 

*Baked apples (karo) 

1 large 

200 

i slice 

75 

Commeal mush 

2 h. T. 

80 



Cream (thin) 

X cup 

100 

x slice 

200 

Sugar (powdered) 



2 T. 

10 

or maple sugar 

1 t. 

25 



Coffee 

1 cup 

O 

2 h. T. 

125 

Hot milk 

Y cup 

40 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

3 small 


*Barley bread 

1 slice 

75 

stalks 

10 

Butter or 



1 slice 

75 

nutmargarine 

1 ball 

75 

av. h. 

200 



620 

1 slice 

130 






For HEAVY 




1050 

BREAKFAST, add 





Cream (thick) for 





coffee 

1 T. 

70 

Y cup 

200 

Corned beef hash 

2 h. T. 

200 



* Quaker muffins 

1 

130 

2 

100 

Honey 

1 T. 

100 

i slice 

200 



— 

1 T. 

5 



500 

1 medium 

100 

OR 


— 

2 h. T. 

25 




1 slice 

75 






*Baked apples (karo) 

1 large 

200 

2 h. T. 

200 

Commeal mush 

2 h. T. 

80 

1 slice 

150 

Top milk 

Y cup 

100 



Sugar 

1 t. 

25 


1055 

Coffee 

1 cup 

0 



Hot milk 

Y cup 

40 



Sugar 

11 . 

25 



*Quaker muffins 

I 

130 

1 slice 

200 

*Orange marmalade 

i T. 

100 

1 T. 

5 



— 

1 medium 

100 



700 

2 h. T. 

40 



— 

2 slices 

150 




1 ball 

75 




2 h. T. 

200 




Y cup 

100 




1 slice 

160 




































December 28 


Meats 


Fish 


Milk 

Cream 

Butter 

Eggs 

Groceries 


Vegetables 


Fruit 


Miscellaneous 


MONDAY 


LUNCHEON OR SUPPER 


Poached eggs 
with spinach 
on toast 

Lyonnaise pota¬ 
toes 

*Quaker muffins 
Butter or 

nutmargarine 
*Pineapple and 
cheese salad 
Bread and butter 
sandwiches 


OR 


Minced lamb 
on toast 
Sauted bananas 
*Quaker muffins 
*Prune butter 
*Potato and celery 
salad- 

*Commeal cheese 
sticks 


OR 


Cold sliced mut¬ 
ton (left over) 
*Spinach and egg 
salad 

^Quaker muffins 
Oleomargarine 
*Dried apricot 
tapioca 
Top milk 


PORTION 

APPROX. 

:alories 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 



Clear turkey soup 

I cup 

50 

Oranges 

i large 

IOO 

av. h. 

”5 

with custard 

I T. 

50 

Com flakes 

3 h. T. 

45 

i slice 

75 

*Cheese relish 

1 slice 

55 

Cream (thin) 

A cup 

IOO 



Porterhouse steak 

av. h. 

200 

Sugar (powdered) 



2 h. T. 

75 

*Beamaise sauce 

1 T. 

100 

or maple sugar 

1 t. 

25 

i 

130 

Fried potato balls 

5 balls 

100 

Coffee 

1 cup 

0 



Artichokes bottoms 

av. h. 

50 

Hot milk 

A cup 

40 

i ball 

75 

Peas 

2 h. T. 

75 

Sugar (loaf) 

i cube 

25 



Celery 

3 small 


*Barley bread 

1 slice 

75 

av. h. 

200 


stalks 

10 

Butter or 





*Barley bread 

1 slice 

75 

nutmargarine 

i ball 

75 

i triangle 

100 

or rolls 





“T - 


— 

Creme aux fruits 

2 h. T. 

150 



485 


770 

*Cocoanut spice cake 

1 slice 

160 








1075 

For HEAVY 





OR 



BREAKFAST, add 



av. h. 

150 







i slice 

75 




Cream (thick) for 



A banana 

75 

*Consomme (meat- 



coffee 

1 T. 

70 

i 

130 

less) 

1 cup 

5 o 

Codfish balls 

X 

IOO 

i T. 

45 

with custard 

1 T. 

50 

*Potato flour and 





*Commeal crisps 

3 

30 

barley muffins 

1 

IOO 

av. h. 

215 

Corned beef 

1 slice 

200 

Damson jam 

1 T. 

IOO 



Boiled potatoes 

1 medium 

100 




2 

100 

Scalloped onions 

2 h. T. 

150 



370 


— 

Mashed turnips 

2 h. T. 

50 

OR 


— 


790 

Cold slaw 

2 h. T. 

70 






*Barley bread 

1 slice 

73 






or rolls 



Oranges 

1 

IOO 



Pineapple pudding 

2 h. T. 

125 

Oatmeal 

2 h. T. 

50 



Cream (thin) 

A cup 

100 

Top milk 

A cup 

IOO 

i slice 

150 




Sugar 

1 t. 

25 





1000 

Coffee 

1 cup 

0 

av. h. 

145 

OR 



Hot milk 

A cup 

40 

i 

13 ° 




Sugar 

I t. 

25 

i ball 

75 




*Barley bread 

x slice 

75 



*Tamale pie 

av. h. 

350 

Honey 

1 T. 

IOO 

2 h. T. 

150 

Hashed creamed 





— 

A cup 

100 

potatoes 

2 h. T. 

100 



515 


— 

Peas 

2 h. T. 

75 



— 


750 

Ripe olives 

2 

30 






*Barley bread 

2 slices 

150 






Oleomargarine 

1 ball 

75 






*Rice molded with 








grated pineapple 

av. h. 

130 






Top milk 

A cup 

100 








1010 
































December 29 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


TUESDAY 


MEATLESS DAY 


LUNCHEON OR SUPPER 

PORTION 

APPROX. 

CALORIES 

DINNER 

PORTION 

APPROX. 

CALORIES 

BREAKFAST FOR NEXT 
DAY 

PORTION 

APPROX. 

CALORIES 

Boiled salmon 

av. h. 

100 

*Consomme (meat- 



Stewed prunes 

4 with 2 


*Hollandaise 



less) 

x cup 

50 


T. juice 

200 

sauce 

2 T. 

130 

Toast 

1 slice 

75 

Samp 

2 h. T. 

60 

Hashed creamed 



Roast turkey 

1 slice 

285 

Cream (thin) 

X cup 

100 

potatoes 

2 h. T. 

100 

*Boiled rice stuffing 

1 h. T. 

35 

Sugar (powdered) 



String beans 

2 h. T. 

40 

*Cranberry sauce 

1 T. 

55 

or maple sugar 

I t. 

25 

*Buckwheat bread 

x slice 

75 

Grilled sweet pota- 



Coffee 

1 cup 

0 

Butter or 



toes 

2 slices 

100 

Hot milk 

X cup 

40 

nutmargarine 

1 ball 

75 

Brussels sprouts 

2 h. T. 

30 

Sugar (loaf) 

i cube 

25 

*Apple tapioca 

2 h. T. 

150 

Celery 

3 small 


*Buckwheat bread 

1 slice 

75 

Cream (thin) 

X cup 

100 


stalks 

10 

Butter or 





— 

*Buckwheat bread 

1 slice 

75 

nutmargarine 

1 ball 

75 



770 

or rolls 






OR 



Coffee mousse 

2 h. T. 

190 



600 




*Oatmeal wafers 

1 

100 



— 

Omelet (3 eggs) 

X omelet 

160 



1005 

For HEAVY 



Peas 

2 h T. 

75 

OR 



BREAKFAST, add 



Hashed creamed 









potatoes 

2 h. T. 

100 




Cream (thick) for 



Celery 

3 small 


Split pea soup 

X cup 

125 

coffee 

1 T. 

70 


stalks 

10 

*Commeal cheese 



Soft cooked eggs 

1 

75 

*Buckwheat bread 

1 slice 

75 

sticks 

2 

100 

*Corn muffins 

1 

130 

*Prune butter 

i T. 

45 

Baked bluefish 

av. h. 

200 

*Orange marmalade 

1 T. 

100 

* Jellied apples 

av. h. 

165 

Egg sauce 

2 T. 

75 



— 

Cream (thin) 

X cup 

100 

Boiled potatoes 

1 medium 

100 



375 

* Almond cakes 

1 

35 

String beans 

2 h. T. 

40 

OR 


— 




Scalloped tomatoes 

2 h. T. 

100 






765 

*Buckwheat bread 

1 slice 

75 




OR 



or rolls 



Stewed prunes 

4 with 2 





Spanish cream 

2 h. T. 

50 


T. juice 

200 




Cream (thin) 

X cup 

100 

Samp 

2 h. T. 

60 

*Samp baked with 



* Almond cakes 

I 

35 

Top milk 

X cup 

100 

cheese 

av. h. 

200 




Sugar 

1 t. 

25 

*Tomato sauce 

2 T. 

40 



1000 

Coffee 

1 cup 

0 

Stewed carrots 

2 h. T. 

15 

OR 



Hot milk 

X cup 

40 

*White sauce 

2 T. 

50 




Sugar 

I t. 

25 

String beans 

2 h. T. 

40 




*Com muffins 

I 

130 

*Buckwheat bread 

1 slice 

75 

Split pea soup 

1 cup 

150 

*Prune butter 

i T. 

45 

*Prune butter 

1 T. 

45 

Baked bluefish 

av. h. 

200 



— 

Junket 

X cup 

100 

Egg sauce 

2 T. 

75 



625 

Top milk 

X cup 

100 

Boiled potatoes 

1 medium 

100 



— 

*Oatmeal cookies 

I 

135 

Spinach 

2 h. T. 

40 







*Buckwheat bread 

2 slices 

150 






800 

Oleomargarine 

1 ball 

75 






— 

Apple snow 

2 h. T. 

50 







* Custard sauce 

3 T. 

60 







*Oatmeal cookies 

1 

135 









1035 































December 30 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 

Fish 


Vegetables 


Fruit 


Miscellaneous 


WEDNESDAY 




LUNCHEON OR SUPPER 

PORTION 

APPROX. 

DINNER 

PORTION 

APPROX. 

BREAKFAST FOR NEXT 

PORTION 

APPROX. 



CALORIES 



CALORIES 

DAY 


CALORIES 

Beef steak pie 



Consomme (meat- 



Grapefruit (karo) 

A large 

140 

* (oatmeal pas- 



less) 

1 cup 

50 

Corn flakes 

3 h. T. 

45 

try) 

av. h. 

200 

*Cheese relish 

1 slice 

55 

Cream (thin) 

A cup 

100 

Creamed onions 

2 h. T. 

75 

Roast leg of mutton 

1 slice 

200 

Sugar (powdered) 


Brussels sprouts 

2 h. T. 

30 

Mint sauce 

1 T. 

5 

or maple sugar 

X t. 

25 

Celery 

3 small 


Currant jelly 

1 T. 

100 

Coffee 

I cup 

0 

Ripe olives 

stalks 

10 

Roast potatoes 

x medium 

100 

Hot milk 

A cup 

40 

2 

30 

Beets with 

2 h. T. 

25 

Sugar (loaf) 

i cube 

25 

^Quaker muffins 

I 

130 

*white sauce 

2 T. 

50 

*Potato bread 

1 slice 

75 

Butter or 



Spinach 

2 h. T. 

40 

Butter or 


nutmargarine 

i ball 

75 

*Potato bread 

1 slice 

75 

nutmargarine 

1 ball 

75 

*Norwegian prune 



or rolls 




pudding 

2 h. T. 

100 

*Orange and grape 





525 

Cream (thin) 

A cup 

100 

salad 

av. h. 

200 






— 

Bread and butter 






OR 


750 

sandwiches 

1 triangle 

100 

For HEAVY 
BREAKFAST, add 





OR 


1000 






Cream (thick) for 

Beef steak pie 










Consomme (meat- 



coffee 

i T. 

70 

* (oatmeal pastry) 

av. h. 

200 

less) 

1 cup 

5 o 

Fried smelts 

av. h. 

200 

Baked potatoes 

i medium 

100 

with custard 

1 T. 

50 

*Popovers 

1 

100 

Nutmargarine 

i ball 

75 

*Cheese relish 

1 slice 

55 

Peach marmalade 

1 T. 

100 

Cauliflower 

2 h. T. 

40 

Roast shoulder of 





*Quaker muffins 

i 

130 

mutton 

av. h. 

200 



470 

*Orange honey 

i T. 

55 

Mint jelly 

1 T. 

100 

OR 



*Norwegian prime 



Riced potatoes 

2 h. T. 

75 




pudding 

2 h. T. 

100 

Creamed mush- 




• 

Cream (thin) 

A cup 

100 

rooms 

2 h. T. 

90 

Stewed dried apri- 





— 

*Potato bread 

1 slice 

75 

cots 

A cup 

200 

OR 


800 

or rolls 



Oatmeal 

2 h. T. 

5 ° 


— 

Celery 

3 small 


Top milk 

A, cup 

100 




*Orange and grape 

stalks 

10 

Sugar 

1 t. 

25 

Meat (turnovers) 





Coffee 

1 cup 

0 

I 

200 

salad 

av. h. 

200 

Hot milk 

A cup 

40 

*(oatmeal pastry ) 

2 h. T. 


Bread and nutmar- 



Sugar 

I t. 

25 

Carrots with 

15 

garine 



*Potato bread 

i slice 

75 

*white sauce 
String beans 
*Quaker muffins 

2 T. 

2 h. T. 

50 

40 

130 

sandwiches 

1 triangle 

100 

* Apricot butter 

1 T. 

40 

i 

i T. 

OR 


1005 



555 

*Apricot butter 
*Baked apples 
(karo) 

Top milk 

40 

200 

100 

i large 

A cup 

*Rabbit casserole 
Baked potatoes 
Oleomargarine 

av. h. 
i medium 

1 ball 

300 

100 

75 






775 

Lima beans 

2 h. T. 

100 






Sauted apples 

3 slices 

75 







*Potato bread 

2 slices 

150 







Oleomargarine 

1 ball 

75 







*Tomato jelly salad 

av. h. 

130 







with mayonnaise 
(Wesson oil) 






- 





1005 



































December 31 


Meats Milk 

Cream 

Butter 

Eggs 

Groceries 


Fish 


Vegetables 


Fruit 


Miscellaneous 


IbousebolD Expenses 


Wages 


Meat 

Fish 

Vegetables 

Milk 

Butter 

Eggs 

Groceries 

Ice 

Miscellaneous 


TOTAL 




(Total Iboueebolb Expenses for tbe U?ear 















































/ 





















































































f' 









































































































































s 





















■ 












APPENDIX 




















































> 











\ 








































r 













. • 



















INDIVIDUAL PORTIONS WITH 


beverages 


Buttermilk 

*Chocolate 

*Cocoa 

Coffee 

Cream (thick) 
“ (thin) 
*Lemonade 
Milk (whole) 
“ (skim) 

" (top) 

Tea 



APPROX. 

RECIPE 


CALORIES 

PAGE 

1 cup 

QO 


I cup 

300 

13 

I cup 

240 

13 

no food value 


1 T. 

70 


l A cup 

100 


1 cup 

70 

13 

I cup 

160 


I cup 

90 


A cup 

IOO 


no food value 



BREADS, BREAKFAST BREADS, AND OTHER 
WHEAT SAVING RECIPES 


♦Baking powder biscuit (wheat- 


less) x 

125 

15 

Breads 



♦Barley 1 slice 

75 

13 

♦Barley and ground oatmeal “ 

ii 

13 

♦Barley and oat “ 

it 

14 

♦Corn (yeast) “ 

41 

13 

♦Corn bread with barley flour “ 

it 

14 

♦Com flour and buckwheat “ 

a 

14 

♦Nut “ 

a 

14 

♦Oat and com flour “ 

a 

14 

♦Oatmeal “ 

a 

13 

♦Potato “ 

a 

13 

♦Raisin “ 

a 

14 

♦Rice “ 

a 

13 

♦Rye “ 

a 

13 

♦Steamed brown bread (Boston) “ 

11 

15 

Brown rice 2 h. T. 

70 


♦Barley rice muffins 1 

130 

15 

Buckwheat cakes 3 

210 



THEIR CONTENT IN CALORIES 


APPROX. 

CALORIES 


♦Buckwheat muffins or gems 

1 

130 

♦Com bread 

1 slice 

130 

Com flakes 

3 h. T. 

45 

♦Corn flour rolled oats biscuit 

1 

130 

♦Commeal and rice waffles 

1 

2 35 

♦Commeal rolls 

1 

130 

Commeal mush 

2 h. T. 

80 

♦Commeal muffins 

1 

130 

French toast 

1 slice 

150 

Fried hominy 

1 slice 

50 

Fried mush 

av. h. 

IOO 

♦Griddle cakes (com flour) 

3 cakes 

180 

Hominy 

2 h. T. 

60 

Milk toast (A cup milk) 

1 slice 

”5 

Minute tapioca 

2 h. T. 

60 

Oatmeal 

2 h. T. 

50 

♦Oatmeal muffins 

1 

130 

♦Popovers 

1 

IOO 

♦Potato commeal muffins 

1 

130 

♦Potato flour and barley muffins 1 

IOO 

Puffed rice 

3 h. T. 

30 

♦Quaker muffins 

1 

130 

Quaker oats 

3 h. T. 

45 

Rice 

2 h. T. 

70 

♦Rice and com bread 

1 slice 

130 

♦Rice muffins 

1 

130 

Sago 

2 h. T. 

60 

Samp 

2 h. T. 

60 

♦Southern spoon com bread 

2 h. T. 

IOO 

Tapioca 

2 h. T. 

60 

Wild rice 

2 h. T. 

70 

SANDWICHES 

Bread and butter 

1 triangle 

IOO 

Cheese 

il 

IOO 

Jelly 

a 

IOO 


RECIPE 

PAGE 

15 

15 

15 

16 
l6 

l6 


l6 


l6 

l6 

16 

17 
17 


17 

17 


17 


3 








SOUP AND SALAD BREADS 


DESSERTS 




APPROX. 

CALORIES 

♦Boston brown bread 

1 slice 

IOO 

♦Cheese relish 

1 slice 

55 

♦Commeal cheese sticks 

2 

IOO 

♦Commeal crisps 

3 

30 

Toast 

x slice 

75 


CAKES 


♦Almond cakes 

1 

35 

♦Children’s cookies 

1 

80 

♦Chocolate cake 

1 slice 

120 

♦Chocolate fruit cake 

1 slice 

175 

♦Chocolate maple cake 

1 slice 

160 

♦Cocoanut spice cake 

1 slice 

160 

♦Corn flour sponge cake 

1 slice 

135 

♦Commeal hermits 

1 

50 

♦Gingerbread (commeal) 

♦Honey cake with marshmallow 

1 slice 

150 

filling 

1 slice 

130 

♦Honey cake—maple filling 
♦Honey cake—butterscotch 

1 slice 

130 

filling 

♦Indian meal doughnuts 

1 slice 

130 

(commeal) 

1 

95 

♦Molasses cake 

1 slice 

210 

♦Molasses cookies 

1 

35 

♦Molasses nut drop cookies 

1 

”5 

♦Nut molasses bar 

1 

40 

♦Oatmeal cookies 

1 

135 

♦Oatmeal macaroons 

1 

65 

♦Oatmeal wafers 

1 

IOO 

♦Pecan cakes 

1 

105 

♦Soft honey cake 

1 slice 

“5 

♦Soft molasses cookies 

1 

40 

♦Spice cake 

1 slice 

150 

♦War cake 

1 slice 

150 


CONSERVATION CANDIES 

♦Butterscotch 
♦Candied popped corn 
♦Corn sirup mints 
♦Fruit paste 
♦Fudge squares 
♦Maple candy 



APPROX. 

CALORIES 

RECIPE 

PAGE 

♦Apple, baked and stuffed 

1 

225 

23 

♦Apple, baked with karo 

1 large 

200 

23 

♦Apples, jellied 

av. h. 

165 

24 

Apple snow 

2 h. T. 

50 


Apples, stewed, dried 

A cup 

IOO 


Apple surprise 

1 large 

225 


Apricot souffle 

Apricots, stewed, dried 

av. h. 

5 large 
halves 

125 

no 


Apricot whip 

av. h. 

125 


Bananas, baked 

1 

125 


Blanc-mange 

2 h. T. 

200 


Blanc-mange—chocolate 
♦Boiled commeal and apple 

2 h. T. 

200 


dumplings 

1 

175 

24 

♦Brown Betty 

2 h. T. 

200 

24 

Caramel junket 
♦Cereal desserts 

At cup 

IOO 

24 

Chocolate souffle 

2 h. T. 

200 


♦Clarified apples with rice 

av. h. 

135 

24 

♦Compote of rice and cherries 

2 h. T. 

135 

25 

♦Compdte of rice and peaches 

2 h. T. 

135 

25 

♦Compdte of rice and pears 

2 h. T. 

135 

25 

Fruit souffle 

A. cup 

125 


Junket 

At cup 

IOO 


Omelet souffle (3 eggs) 

A omelet 

200 


♦Orange short cake 

1 slice 

200 

26 

♦Peach short cake ' 

1 slice 

200 

26 

♦Peach brown Betty 

2 h. T. 

200 

24 

♦Poached apples 

av. h. 

155 

25 

♦Prime brown Betty 

2 h. T. 

150 

25 

Prune souffle 

av. h. 

125 


♦Stewed fruit with raisins 

av. h. 

145 

26 

♦Strawberry short cake 

1 slice 

200 

26 

CREAMS 

Bavarian 

2 h. T. 

135 


Chocolate Bavarian 

2 h. T. 

135 


Creme aux fruits 

2 h. T. 

150 


Spanish 

2 h. T. 

50 


Whipped 

1 T. 

50 


CUSTARDS 

♦Baked honey 

A cup 

150 

27 

Caramel 

At cup 

150 


Chocolate 

2 h. T. 

200. 



RECIPE 

PAGE 

SO 

5 i 

5 i 

5 i 

17 

18 

18 

18 

18 

18 

19 

19 

19 

20 

20 

19 

20 

20 

20 

20 

21 

21 

21 

21 

21 

21 

22 

22 

22 

22 

22 

22 

23 

23 

23 


4 


CUST ARD S — Continued 


PIES 


APPROX. RECIPE 
CALORIES PAGE 


Coffee 

Y cup 

*Date 

av. h. 

Floating island 

l A cup 

"Fruit custard 

2 h. T. 

ICES 

Bombe glacee 

av. h. 

Cafe parfait 

1 glass 

"Caramel ice cream 

2 h. T. 

"Chocolate ice cream 

2 h. T. 

Chocolate mousse 

2 h. T. 

Chocolate parfait 

1 glass 

Coffee mousse 

2 h. T. 

Cup St. Jacques 

1 glass 

"Frozen custard 

2 h. T. 

"Frozen maple custard 

2 h. T. 

"Ginger ice cream 

2 h. T. 

"Ice cream 

2 h. T. 

"Lemon ice 

2 h. T. 

Maple mousse 

2 h. T. 

Maple parfait 

1 glass 

Maraschino ice 

2 h. T. 

'Orange ice 

2 h. T. 

Orange sherbet 

2 h. T. 

Peach ice cream 

2 h. T. 

Pineapple ice 

2 h. T. 

Pineapple mousse 

2 h. T. 

Pineapple sherbet 

2 h. T. 

Pistachio ice cream 

2 h. T. 

Sherbet, lemon milk 

2 h. T. 

Sherbet, raspberry 

2 h. T. 

Sherbet, strawberry 

2 h. T. 

Strawberry ice 

2 h. T. 

Strawberry ice cream 

2 h. T. 

Strawberry mousse 

2 h. T. 

Strawberry parfait 

1 glass 

JELLIES 

Coffee 

yi cup 

Fruit 

2 h. T. 

Lemon 

yi cup 

Orange 

Y cup 

Prune 

2 h. T. 

Wine 

Yi cup 


150 


"Oatmeal pastry 

140 

27 

Individual pie or tart 

135 

200 

27 

"Potato pastry 

"Quick barley flour pastry 

200 

250 


"Rice and barley flour pastry 

200 

27. 


200 

27 

Apple 

200 


Cherry 

250 


Cocoanut 

190 


Custard 

200 


"Marlborough 

150 

27 

"Pumpkin 

150 

27 

TARTS 

200 

27 

200 

27 

"Individual crust from pastry 

100 

28 

recipes 

200 


Apricot 

250 

28 

Cherry 

XOO 

Lemon cheese 

100 

28 

Peach 

200 


Prune 

200 

27 


100 

28 

PUDDINGS 

200 


Apple and sago 

200 

00 

<N (N 

"Apple tapioca 

200 

Apricot and sago 

200 

"Apricot tapioca 

200 


"Chocolate 

200 

28 

Cocoanut 

100 

"Cottage 

200 

27 

"Date 

200 


"Eggless steamed pudding 

250 


Fig 

"Indian 
"Molasses 
"Norwegian prune 

40 

28 

"Orange tapioca 

125 


"Peach 

100 


Peach and sago 

100 


"Peach tapioca 

ri 5 

28 

Pineapple 

100 


Poor man’s 


APPROX. RECIPE 
CALORIES PAGE 


28 


1 

100 


1/6 of a 9-inch 


pie crust 

65 


1/6 of 9-inch 


pie crust 

65 

28 

1/6 of 9-inch 


pie crust 

65 

28 

1/6 of 9-inch 


pie crust 

65 

2 C 

av. h. 

300 


av. h. 

200 


1 slice 

200 


1 slice 

200 


av. h. 

275 

29 

av. h. 

250 

29 


I 

100 

28 

I 

200 


I 

200 


I 

200 


I 

200 


I 

200 



2 h. T. 

150 


2 h. T. 

150 

29 

2 h. T. 

150 


2 h. T. 

150 

29 

2 h. T. 

200 

29 

2 h. T. 

210 


av. h. 

200 

30 

2 h. T. 

100 

30 

2 h. T. 

280 

30 

av. h. 

300 


av. h. 

300 

30 

2 h. T._ 

215 

30 

2 h. T. 

100 

30 

2 h. T. 

150 

29 

2 h. T. 

200 

3 i 

2 h. T. 

150 


2 h. T. 

150 

29 

2 h. T. 

125 


av. h. 

150 



5 




PUDDINGS —Continued 


APPRO 

CALORI 


APPROX. RECIPE 
CALORIES PAGE 


Prune and sago 

2 h. T.' 150 


*Prune tapioca 

2 h. T. 150 

29 

*Rice (plain) 

2 h.T. 100 

3 i 

Rice (creamy) 

2 h. T. 200 


*Rice with raisins 

2 h. T. 100 

3 i 

*Sago 

2 h. T. 150 

31 

Tapioca custard 

2 h. T. 200 


EGGS 

APPROX. 


CALORIES 

Boiled 

1 

75 

Creamed 

2 h. T. 

150 

Eggs a la goldenrod 

av. h. 

300 

Fried 

1 

100 

Omelet (3 eggs) 

Y omelet 

160 

Omelet (Spanish) 

Y omelet 

no 

Poached 

1 

75 

Scrambled 

2 h. T. 

200 

Shirred 

I 

100 

Soft cooked 

1 

75 

Stuffed 

1 

I0 5 

Timbales 

1 

150 

Eggs Waldorf 

av. h. 

250 

FISH 

Black bass 

av. h. 

200 

Bluefish (baked or broiled) 

av. h. 

200 

Bluefish, Creole 

av. h. 

200 

Brook trout 

av. h. 

200 

Butter fish (sauted) 

av. h. 

200 

Clams 

6 clams 

100 

Clams (steamed and buttered) 

6 clams 

125 

Clam chowder 

1 cup 

330 

Codfish (boiled) 

av. h. 

i 75 

Codfish (salt, creamed) 

av. h. 

120 

Codfish steaks (sauted) 

av. h. 

120 

Codfish balls 

1 

100 

Crab flakes (creamed) 

2 h. T. 

105 

Crabs (hard shell, scalloped) 

av. h. 

150 

Crabs (deviled) 

av. h. 

150 

Crabs (soft shell, fried) 

1 

50 

Fish chowder 

1 cup 

250 

Fish souffle 

av. h. 

”5 

Fish timbales 

1 

150 

Finnan haddock (creamed) 

av. h. 

160 


Flounder (sauted) 

av. h. 

200 

Grayfish (baked) 

av. h. 

200 

Haddock (baked) 

av. h. 

200 

Halibut (baked) 

av. h. 

200 

Halibut (fried) 

av. h. 

120 

Halibut (scalloped with cheese) 

av. h. 

200 

Halibut (chicken, boiled) 

av. h. 

150 

Halibut steaks (sauted) 

av. h. 

120 

Herring (kippered) 

av. h. 

150 

Kingfish (broiled) 

av. h. 

200 

Kingfish, Meunier 

av. h. 

200 

Lobster a la Newburg 

2 h. T. 

130 

Lobster (baked) 

Y lobster 

100 

Lobster cutlet 

1 cutlet 

150 

Mackerel (baked) 

av. h. 

200 

Molded fish 

av. h. 

200 

Oysters (creamed) 

2 h. T. 

100 

Oysters (fried) 

6 

225 

Oysters (panned) 

av. h. 

200 

Oysters (raw) 

6 

50 

Oysters (scalloped) 

2 h. T. 

200 

Oyster stew 

1 cup 

250 

Panfish, Meunier 

av. h. 

200 

Perch (broiled) 

av. h. 

200 

Perch, white 

av. h. 

200 

Perch, yellow 

av. h. 

200 

Porgies (sauted) 

av. h. 

200 

Pompano (sauted) 

av. h. 

200 

Filet of red snapper 

av. h. 

200 

Filet of sole (sauted) 

av. h. 1 

200 

Salt mackerel 

av. h. 

150 

Salmon (boiled) 

av. h. 

100 

Salmon (canned) 

av. h. 

100 

Salmon cutlet 

1 

150 

Salmon (molded) 

av. h. 

150 

Salmon (scalloped) 

2 h. T. 

200 

Sardines (grilled) 

3 

125 

Scallops (curried) 

2 h. T. 

150 

Scalloped fish 

av. h. 

200 

Scallops (fried) 

2 h. T. 

150 

Scrod (sauted) 

av. h. 

200 

Shad (planked) 

av. h. 

200 

Shad (sauted) 

av. h. 

200 

Shad roe (broiled) 

av. h. 

150 

Shrimp patty 

1 

250 

Shrimp a la Newburg 

av. h. 

130 

Shrimps 

Y> cup 

50 

Smelts (broiled, boned) 

av. h. 

200 


6 


FISH —Continued 


APPROX. 

CALORIES 


Smelts (fried) 

av. h. 

200 

Spanish mackerel 

av. h. 

200 

Striped bass (boiled) 

av. h. 

150 

Weak fish 

av. h. 

175 

White bait 

2 T. 

100 

FOWL 

Capon (creamed, left over) 

2 h. T. 

150 

Capon (curried) 

av. h. 

150 

Capon (roast) 

i slice 

200 

Chicken croquettes 

i 

200 

Chicken and cornmeal croquettes 

i 

200 

Chicken (broiled) 

av. h. 

200 

Chicken (in aspic) 

av. h. 

200 

Chicken (creamed) 

av. h. 

150 

Chicken a la Maryland 

av. h. 

250 

Chicken (curried) 

av. h. 

150 

Chicken (minced) 

av. h. 

150 

Chicken (fricassee) 

av. h. 

200 

Chicken (jellied) 

av. h. 

200 

Chicken (fried) 

i slice 

200 

Chicken (roast) 

i slice 

200 

Chicken (scalloped) 

2 h. T. 

250 

Chicken pot pie 

av. h. 

300 

Chicken with brown rice 

av. h. 

200 

Duck (salmi of) 

av. h. 

200 

Duck (roast) 

x slice 

200 

Fowl (boiled) 

av. h. 

200 

Gosling (roast) 

i slice 

200 

Guinea fowl (left over) 

2 h. T. 

200 

Guinea fowl (roast) 

i slice 

200 

Pigeon pot pie 

av. h. 

300 

Squab (broiled) 

i 

300 

Squab (roast) 

i 

300 

Turkey (cold) 

i slice 

200 

Turkey (creamed) 

av. h. 

200 

Turkey (roast) 

i slice 

285 


FRUITS 

too Calorie Portions, from “ Feeding the Family” 
Dr. Mary Swartz Rose 

Apple (fresh) i large 

Apple sauce Y cup 

Apricots (canned) 3 large halves 

2 T. juice 

Apricots (dried) 9 halves 


Apricots (dried, stewed) 

3 large halves 

2 T. juice 

Bananas 

1 whole, raw 

Blackberries (fresh) 

Y* cup 

Blackberries (stewed) 

Y, cup 

Cantaloupe 

i melon, 4 y 2 " in diam. 

Cherries (stoned) 

1 cup 

Cranberries (fresh) 

2 cups 

Cranberry jelly 

2 T. 

Cranberry sauce 

l A cup 

Currants (fresh) 

i y* cups 

Dates (unstoned) 

3-4 dates 

Dates (stoned) 

Y cup = 75 calories 

Figs (dried) 

1 A large 

Figs (chopped) 

Y cup = 65 calories 

Grapes, concord 

1 large bunch 

Grape juice 

cup 

Grapes, Malaga 

22 grapes 

Huckleberries, fresh 

1 cup 

Lemons 

3 large 

Lemon juice 

1 Y«, cups 

Maraschino cherries 

10 

Olives (green) 

6-8 

Olives (ripe) 

6-8 

Oranges 

1 large 

Orange juice 

1 cup 

Peaches (brandied) 

Y cup 

Peaches (fresh) 

3 medium 

Peaches (canned) 

2 big halves, 3 T. juice 

Peaches (stewed) 

Y cup 

Pears (canned) 

3 halves 

Pears (fresh) 

2 medium 

Pineapple (canned) 

1 slice 

3 T. juice, or X cup 
shredded 

Pineapple (fresh) 

2 slices 1" 

Pineapple (grated) 

2 T. =45 calories 

Pineapple (stewed) 

X slice ) , . . 

~ . . =65 calories 

2 T. juice Y 

Plums (fresh) 

3-4 large 

Prunes 

4 medium 

Prunes (stewed) 

2 & 2 T. juice 

Prune pulp 

2 T. 

Raisins 

Y cup 

Raspberries 

I Ys cups 

Rhubarb (fresh) 

4 cups—1" pieces 

Rhubarb (stewed) 

Y cup 

Strawberries (fresh) 

iY cups 

Watermelon 

6 balls—10 edible por¬ 
tions 


7 




APPROX. 

CALORIES 


Bananas (sauted) 

A 

75 

Mutton chops 

2 



i 

125 

Noisettes of lamb 

av. h. 


Casaba melon 

i slice 

40 

Roast hind quarter of lamb 

1 slice 


Grapefruit 

A large 

125 

Roast leg of mutton 

1 slice 


Fruit compote 

(i slice pineapple, 

Roast saddle of mutton 

1 slice 


orange, i T. karo) 130 

Roast shoulder of mutton 

1 slice 


Fruit compote 

(A banana, A 

or- 

PORK 




ange, 1 T. karo) 

130 




MEATS 


Bacon 

a. small slices 



Fresh ham 

i slice 


BEEF 



Pork chops 

1 chop 




Pork roast 

1 slice 


Beef a la mode 

av. h. 

200 

Salt pork 

4 small slices 

Beef loaf 

1 slice 

200 

Sausage links 

1 small sausage 

Beefsteak pie 

av. h 

200 

Sausage meat 

1 small ball 

av. h. 

250 

Smoked ham 

1 slice 


Beef stew 

Beef tongue 

1 slice 

75 

VEAL 



Cold sliced beef 

1 slice 

150 



Corned beef 

1 slice 

200 

Calf’s liver 



Corned beef hash 

av. h. 

200 

Loin of veal 

i slice 


Creamed dried beef 

av. h. 

150 

Shoulder of veal 

1 slice 


Delmonico roast 

1 slice 

200 

Sweetbreads (creamed) 

av. h. 


Delmonico steak 

av. h. 

200 

Veal cutlet 

av. h. 


Filet of beef 

1 slice 

200 

Veal stew 

av. h. 


Hamburg steak 

av. h. 

200 




Irish stew 

av. h. 

250 

MEAT SUBSTITUTES 


Kidneys (stewed) 

2 T. 

115 




Mignons of beef 

1 filet 

200 



APPROX. 

Porterhouse steak 

av. h. 

200 



CALORIES 

Roast beef 

1 slice 

200 

Baked beans 

2 h. T. 

100 

Shin of beef (stewed) 

av. h. 

i75 

*Baked hominy and cheese 

2 h. T. 

135 

Sirloin steak 

av. h. 

200 

*Baked lima beans 

2 h. T. 

150 

Tenderloin steak 

av. h. 

200 

*Baked rice and cheese 

2 h. T. 

200 

Tripe a la Creole 

av. h. 

200 

*Baked salt fish 

2 h. T. 

145 

Tripe Lyonnaise 

av. h. 

i75 

*Baked split peas 

2 h. T. 

150 




*Bean loaf 

1 slice 

250 

MUTTON 



*Boston roast 

1 slice 

220 




*Cheese and spinach roll 

1 slice 

I40 

Boiled leg of mutton 

1 slice 

200 

*Cheese croquettes 

2 small 

200 

Crown roast of lamb 

av. h. 

200 

*Cheese fondue 

av. h. 

210 

Filet mignon 

1 filet 

200 

*Cheese omelet 

Vs 

250 

French lamb chops 

2 

200 

*Cheese souffle 

K cup 

150 

Hashed mutton 

2 T. 

200 

*Chicken and cornmeal 



Lamb steak 

av. h. 

200 

croquettes 

1 

200 

Loin lamb chops 

1 

200 

*Com and cheese souffle 

A CU P 

135 

Mignon of lamb 

av. h. 

200 

*Commeal dumplings 

I 

140 

Minced lamb 

av. h. 

150 

*Cornmeal scrapple 

2 slices 

200 


8 


MEAT SUBSTITUTES— 

-Continued 




APPROX. 

RECIPE 


i 





CALORIES 

PAGE 



APPROX. 

RECIPE 

* Welsh rarebit 

av. h. 

165 

41 



UALUKlbo 

PAGE 

*Yellow soy bean timbales 

1 

250 

41 

‘Cottage cheese 








‘Cottage cheese and nut 




SALADS 



loaf 

i slice 

190 

34 





‘Cottage cheese and nut 




Alligator pear 

av. h. 

75 


roast 

I “ 

235 

34 

*Apple and celery 

av. h. 

160 

41 

‘Cottage pie 

av. h. 

300 

. 35 

*Apple and date 

av. h. 

275 

41 

Creamed cheese and eggs 

av. h. 

160 

35 

*Apple and nut 

av. h. 

260 

41 

‘Curried bananas with rice 

av. h. 

170 

35 

*Banana 

}4 

125 

41 

'Green com, tomatoes and 





1 

225 


cheese 

av. h. 

21S 

35 

♦Banana and maraschino 




Green pea loaf 

i slice 

”5 

35 

cherries 

av. h. 

165 

41 

Haricot of mutton 

av. h. 

325 

36 

♦Beet and egg 

av. h. 

200 

41 

‘Lima beans—Hollandaise 

av. h. 

185 

36 

*Cheese 

av. h. 

i 75 

41 

Meat turnovers 

i 

200 

36 

♦Cheese and nut 

av. h. 

225 

41 

Mock chicken 

av. h. 

*65 

36 

*Cheese and olive 

av. h. 

200 

41 

Mock duck 

i slice 

200 

36 

♦Cheese and pimento 

av. h. 

200 

41 

Mock sausage 

i 

180 

36 

*Cheese and tomato 

av. h. 

200 

41 

Nut and cheese roast 

i slice 

245 

37 

Chicken salad 

av. h. 

250 


Nut croquettes 

I 

165 

37 

Chicory 

av. h. 

10 


Nut loaf 

i slice 

200 

37 

Cold slaw 

av. h. 

70 


Peanut fondue 

av. h. 

170 

37 

*Crab and tomato 

av. h. 

215 

42 

Pimento and cheese roast 

i slice 

200 

37 

Dates stuffed with cheese 

1 date 

50 


Rabbit in casserole 

av. h. 

300 

37 

Dates stuffed with nuts 

1 date 

30 


Ragout of mutton with 

av. h. 

3 i 5 


♦Deviled eggs with cheese 

av. h. 

125 

4 ? 

*hominy balls 

3 balls 


38 

*Egg and potato 

av. h. 

245 

42 

Rice fondue 

av. h. 

150 

38 

Endive salad with stoned ripe 



Rice hash 

av. h. 

“5 

38 

olives 

av. h. 

60 


Rice loaf 

av. h. 

i 45 

38 

♦Fruit 

av. h. 

150 

42 

Samp baked with cheese 

av. h. 

200 

38 

♦Grapefruit 

av. h. 

135 

42 

Scalloped codfish and rice 

av. h. 

130 

39 

*Grapefruit and cherry 

av. h. 

160 

42 

Scalloped com with oysters 
* 

av. h. 

200 

39 

♦Grapefruit and pear 

av. h. 

185 

42 

Scalloped onions and 




*Interlachen 

av. h. 

185 

42 

peanuts 

av. h. 

200 

39 

♦Macedoine salad 

av. h. 

185 

42 

Scalloped rice and tomatoes 

2 h. T. 

140 

39 

*01ive and pimento cheese 

av. h. 

250 

42 

Scalloped rice and tomatoes 



*Orange 

av. h. 

200 

42 

and oysters 

av. h. 

190 

39 

*Orange and grape 

av. h. 

200 

42 

Scrambled eggs with cheese 



♦Orange and peach 

av. h. 

160 

42 


av. h. 

280 

40 

*Orange and pineapple 

av. h. 

210 

42 

Scrambled eggs with crab 



*Pear and cheese 

av. h. 

230 

43 

meat 

av. h. 

305 

40 

*Pear and nut 

av. h. 

170 

43 

Tamale pie 

av. h. 

350 

40 

♦Pineapple 

av. h. 

150 

43 

Tomato rarebit 

av. h. 

140 

40 

♦Pineapple and apple 

av. h. 

200 

43 

Turkish pilaf with raw 




♦Pineapple and celery 

av. h. 

160 

43 

meat 

av. h. 

150 

40 

♦Pineapple and cheese 

av. h. 

200 

43 

Turkish pilaf with cooked 




♦Pineapple and cherry 

av. h. 

200 

43 

meat 

av. h. 

125 

40 

♦Pineapple and grapefruit 

av. h. 

185 

43 


9 









SALADS- 

-Continued 





APPROX. 

RECIP 







CALORIES 

PAGE 



APPROX. 

RECIPE 

1 






CALORIES 

PAGE 

*Dried apricot conserve 

1 T. 

35 

45 

*Pineapple and peach 

av. h. 

185 

43 

Egg sauce 

2 T. 

75 


*Plain cheese 

av. h. 

125 

43 

*Eggless sauce 

2 T. 

40 

46 

*Potato and celery 

av. h. 

215 

43 

*Figaro sauce 

2 T. 

170 

46 

^Potato and onion 

av. h. 

215 

43 

*Foamy sauce 

1 T. 

65 

46 

Romaine 

av. h. 

10 


*French dressing 

1 T 

65 

46 

* Salmon 

av. h. 

200 

43 

*Fruit butter 

1 T. 

65 

46 

*Sardine and egg 

av. h. 

310 

43 

*Fruit and peanut butter 

1 T. 

90 

46 

*Shrimp and pea 

av. h. 

215 

43 

Guava jelly 

1 T. 

100 


* Spinach and egg 

av. h. 

M 5 

43 

*Hollandaise sauce 

2 T. 

130 

46 

*Tomato salad 

av. h. 

* 5 ° 

43 

*Hot chocolate sauce 

1 T. 

45 

45 

*Tomato and asparagus 

av. h. 

215 

43 

Horseradish sauce 

1 T. 

45 


*Tomato and celery 

av. h. 

200 

44 

*Italian tomato sauce 

2 T. 

40 

47 

*Tomato and onion 

av. h. 

200 

44 

Karo 

1 T. . 

30 


*Tomato jelly 

av. h. 

130 

44 

*Lemon sauce 

2 T. 

100 

47 

*Tomato (stuffed) 

i 

200 

44 

*Maple sauce 

1 T. 

60 

47 

*Vegetable 

av. h. 

185 

44 

Maple sirup 

2 T. 

130 


*Vegetable aspic 

av. h. 

170 

44 

Maple sugar 

1 T. 

75 






Maraschino 

1 T. 

20 


SAUCES, SIRUPS, ETC. 


*Mayonnaise 

1 T. 

100 

47 

*Anchovy butter 

i T. 

25 

44 

Mexican sauce 

1 T. 

45 


Apple sauce 

2 T. 

100 


Mint jelly 

1 T. 

100 


*Apricot butter 

i T. 

40 

44 

Mint sauce 

1 T. 

5 


*Beamaise sauce 

i T. 

100 

44 

*Molasses sauce 

1 T. 

55 

47 

Bordelaise sauce 

i T. 

100 


*Mushroom sauce 

2 T. 

40 

47 

Bread sauce 

i T. 

50 


*Mustard sauce 

1 T. 

75 

47 

*Brown sauce 

2 T. 

75 

44 

Nutmargarine 

1 ball 

75 


*Brown nut sauce 

2 T. 

no 

45 

Oleomargarine 

1 ball 

75 


*Brown sugar sauce 

i T. 

20 

45 

*Orange honey 

1 T. 

55 

48 

Brown sugar sirup 

i T. 

100 


*Orange marmalade 

1 T. 

100 

48 

Butter 

i ball 

75 


Peach marmalade 

x T. 

100 


Caper sauce 

2 T. 

75 


Peanut butter 

1 T. 

40 


Celery sauce 

2 T. 

50 


*Pimento sauce 

1 T. 

50 

48 

*Cheese sauce 

2 T. 

80 

45 

Pineapple marmalade 

1 T. 

100 


*Chocolate sauce 

i T. 

45 

45 

*Plum conserve 

1 T. 

55 

48 

Chutney 

i T. 

10 


Plum jam 

1 T. 

100 


*Clear sauce for cottage 




Preserved cherries 

1 T. 

100 


pudding 

2 T. 

50 

45 

*Prune butter 

1 T. 

45 

48 

*Clear sauce for fruit pudding 



*Russian dressing 

1 T. 

100 

48 


2 T. 

50 

45 

Shrimp sauce 

2 T. 

110 


Cooked dressing 

i T. 

25 


*Soft custard sauce 

1 T. 

20 

48 

Corn sirup 

i T. 

100 


Strawberry jam 

1 T. 

100 


*Cranberry sauce 

i T. 

55 

45 

Sugar (granulated or 




Cream cheese 

av. h. 

100 


powdered) 

1 t. 

25 


Cream sauce 

i T. 

100 


Sugar 

1 cube 

25 


Cucumber sauce 

i T. 

75 


*Tartare sauce 

1 T. 

100 

48 

Currant jelly 

i T. 

100 


*Tomato sauce 

2 T. 

40 

49 

Damson jam 

i T 

100 


*White sauce 

2 T. 

50 

49 


io 





SOUPS 

For general recipe for cream soups see White Sauce 


APPROX. 

CALORIES 






Asparagus tips 

2 h. T. 

25 



APPROX. 

CALORIES 

RECIPE 

PAGE 

Asparagus tips (buttered) 

2 h. T. 

50 





Bananas 

1 

100 

Beef soup with barley 

i cup 

100 


Bananas (sauted) 

X 

75 

Black bean soup 

X cup 

150 


Beans, lima (buttered) 

2 h. T. 

100 

Bisque of oysters 

X cup 

200 


Beans, string (plain) 

2 h. T. 

15 

Chicken gumbo 

I cup 

100 


Beans, string (buttered) 

2 h. T. 

40 

Clams (raw) 

6 

100 


Beets 

2 h. T. 

25 

Clams (steamed, buttered) 

6 

125 


Beets (buttered) 

2 h. T. 

50 

Clam chowder 

I cup 

330 


Brussels sprouts (buttered) 

2 h. T. 

30 

Clear turkey soup with 




Cabbage 

2 h. T. 

25 

custard 

I cup 

100 


Cabbage (buttered) 

2 h. T. 

50 

"Consomme (meatless) 

I cup 

50 

50 

Cabbage au gratin 

2 h. T. 

90 

Cream of Asparagus 

X cup 

150 


Cold slaw 

2 h. T. 

70 

Cream of celery 

X cup 

150 


Carrots 

2 h. T. 

15 

Cream of chicken with 




Carrots (buttered) 

2 h. T. 

40 

minute tapioca 

X, cup 

150 


Cauliflower 

2 h. T.. 

15 

Cream of chicken with rice 

24 cup 

150 


Cauliflower (buttered) 

2 h. T. 

40 

Cream of cauliflower 

X cup 

150 


Cauliflower (creamed) 

2 h. T. 

50 

Cream of corn 

X cup 

150 


Cauliflower au gratin 

2 h. T. 

80 

Cream of mushroom 

X cup 

150 


Celery 

3 small stalks 

10 

Cream of pea 

X cup 

150 


Celery, stewed 

2 h. T. 

15 

Cream of potato 

X cup 

150 


Chicory 

av. h. 

10 

Cream of spinach 

X cup 

125 


Com on the cob 

1 ear 

50 

Cream of tomato 

X cup 

150 


Com (buttered) 

2 h. T. 

75 

Fish Chowder (left over 




Com a la southern 

2 h. T. 

125 

fish) 

I cup 

250 


Com (creamed) 

2 h. T. 

85 

‘Julienne (meatless) 

I cup 

75 

50 

Corn fritters 

1 

100 

Lentil 

X cup 

125 


Com, scalloped 

2 h. T. 

100 

Mutton broth with barley 

I cup 

100 


Com pudding 

2 h. T. 

100 

Oysters (raw) 

6 

50 


Cucumbers (sliced) 

av. h. 

15 

Oyster stew 

I cup 

250 


Egg plant (sauted) 

1 slice 

30 

Puree of lima beans 

X cup 

150 


Egg plant (stuffed) 

2 h. T. 

50 

Split pea 

X cup 

125 


Endives 

av. h. 

10 

Tomato (clear) 

I cup 

100 


Jerusalem artichokes 

2 h. T. 

25 





Jerusalem artichokes (buttered) 

2 h. T. 

50 

STUFFINGS 



Jerusalem artichokes (scalloped} 

2 h. T. 

85 





Lettuce 

X head 

10 

‘Boiled rice stuffing 

I h. T. 

35 

51 

Mushrooms (boiled) 

2 h. T. 

40 

‘Hominy stuffing 

i h. T. 

30 

51 

Mushrooms (creamed) 

2 h. T. 

90 

‘Potato stuffing 

x h. T. 

50 

51 

Mushrooms (broiled) 

2 h. T. 

40 





Olives (ripe) 

2 

30 

VEGETABLES 



Onions (creamed) 

2 h. T. 

75 




APPROX. 

Onions (fried) 

1 T. 

15 




CALORIES 

Onions (scalloped) 

2 h. T. 

150 

Artichokes 

i 


50 

Oyster plant (plain) 

2 h. T. 

15 

Apples (sauted) 

2 slices 


50 

Oyster plant (buttered) 

2 h. T. 

40 

Asparagus 

5 to 8 stalks 

25 

Parsnips (sauted) 

2 halves 

60 


II 







VEGETABLES- 

-Continued 

APPROX. 

CALORIES 

Potato balls 

Potato balls (fried) 

5 balls 

5 balls 

APPROX. 

CALORIES 

IOO 

100 

Parsnips (stewed) 

2 h. T. 

35 

Boiled 

1 medium 

IOO 

Peas (buttered) 

2 h. T. 

75 

Potato cakes 

1 

5 ° 

Peppers (stuffed) 

1 

100 

Potato chips 

2 T. (6 chips) 

75 

Pumpkin (buttered) 

2 h. T. 

50 

Potato croquettes 

1 

IOO 

Radishes 

3 

10 

French fried 

2 h. T. 

75 

Spinach 

2 h. T. 

40 

Hashed browned 

2 h. T. 

75 

Squash (buttered) 

2 h. T. 

25 

Hashed creamed 

2 h. T. 

IOO 

Succotash (buttered) 

2 h. T. 

100 

Lattice 

2 h. T. 

75 

Tomatoes 

Tomatoes (sauted in cornmeal 

1 medium 

40 

Lyonnaise 

Mashed 

2 h. T. 

2 h. T. 

75 

IOO 

and egg) 

2 slices 

70 

Riced 

2 h. T. 

75 

Tomatoes (stuffed) 

1 

100 

Roast 

1 medium 

IOO 

Tomatoes (scalloped) 

2 h. T. 

100 

Sauted 

2 h. T. 

75 

Tomatoes (stewed) 

2 T. 

50 

Scalloped 

2 h. T. 

IOO 

Turnips (mashed, buttered) 2 h. T. 

Water cress av. h. 

VARIETIES OF POTATOES 

50 

10 

Stuffed 

Sweet potatoes: 

Baked 

Croquettes 

1 medium 

1 

1 

IOO 

200 

150 

Au gratin 

2 h. T. 

100 

Grilled 

2 slices 

IOO 

Baked 

1 medium 

xoo 

Southern style 

2 h. T. 

125 


FOOD CONSERVATION RECIPES 


Numerous recipes have been printed in leaflets or pamphlets to assist the public in the use of substitutes for sugar, 
butter, wheat flour, and meats. Many of these may be had free by writing to the U. S. Food Administration, Washington, 
D. C., for pamphlets, or to the Agricultural Department, Washington, D. C., for Farmers’ Bulletins published by the 
Government. Columbia University, Cornell University, the Emergency Committee of the Home Economics Association, 
etc., have printed leaflets or pamphlets containing tested recipes with substitutes and these may be had for a small sum. 

I wish to express my thanks to the above for their kindness in permitting me to print a few of their recipes and so to 
join with them in their earnest endeavor to make clear the easy way to save the foods which we must send to our Allies 
and to our brave men at the point of danger, wherever that may be. 

I am also indebted for a few recipes to The Margaret Morrison School of the Carnegie Institute of Technology; “The 
Boston Cooking School Cook Book,” by Fannie Merritt Farmer, Little, Brown & Company, Boston; to “ The International 
Cook Book,” Doubleday,Page & Company; to “Food” published by the Life Extension Institute; and to “Victory 
Breads ” a useful booklet published by Helen Rickard, Denver, Colorado. 

The recipes listed in the menus which have not been tested out with substitutes for sugar, butter, etc., may be found 
in “ The Boston Cooking School Cook Book ” and “ The International Cook Book, ” but these simple dishes may be 
found in any cook book and the recipes contain much the same ingredients and therefore the same approximate content 
in calories. 

RECIPES 



PAGE 


PAGE 

Beverages 

13 

Meat Substitutes 

31 

Breads 

13 

Salads 

41 

Breakfast breads 

15 

Sauces, sirups, etc. 

44 

Cakes 

17 

Soups 

50 

Conservation candies 

22 

Soup and salad breads 

50 

Desserts 

23 

Stuffings 

5i 


12 


CHOCOLATE 
i cup milk 
x /2 square chocolate 
i T. sugar = i cup 

COCOA 
i cup milk 


BEVERAGES 

APPROX. 

CALORIES 

2 t. cocoa 
2 t. sugar = i cup 

300 LEMONADE 

1 cup water 
iY T. sugar 

2 T. lemon juice = 1 cup 


BREAD RECIPES 


APPROX. 

CALORIES 

240 


70 


(From Margaret Morrison School Recipes) 



Liquid 

Yeast 

j Substitute 

Wheat 

Sweetening 

I 

Salt 

Fat 

Barley 

1 C. 

Y to Y 

cake 

if C. barley flour 

2YC. 

1 T. sugar 

1 t. 

1 T. 

Corn 

*iY c. 

a a n 

i i 

*1 C. com flour 

2Y to 3 cups 

3 T. molasses 

1 t. 

1 T. 

Oatmeal 

1 cup 

a u a 

ll 

1 Y cups oatmeal 

2 to 3 cups 

3 T. molasses 

1 t. 

1 T. 

Potato 

YC. 

includes liquid for 

a u u 

li 

t-Y C. potato flour 

2K C. 

1 T. sugar 

1 t. 

1 T. 


yeast 








Rice 

^ c. 

a n a 

a 

1^4 C. rice flour 

2 C. 

Y T. white 

I t. 

1 T. 







karo 


Rye 

iC. 

1 : j _ 

a n a 

a 

2 C. rye flour 

I c. 

3 T. molasses 

1 T. sugar 

1 t. 

1 T. 


* Cooked 20 minutes in double boiler. Proceed as with any bread recipe made with yeast. 


WHEATLESS BREAD RECIPES—100% WHEATLESS 
(Conservation Food Show Recipes) 

* 

These are “ War Breads” and may be used where War Bread is listed in the menus. 

BARLEY AND GROUND OATMEAL BREAD 

Ground oatmeal, 1 cup Yeast cake, 1 cake Fat, 2 tablespoons 

Barley flour, 4^ cups Lukewarm water, 3 tablespoons Salt, 1 teaspoonful 

Milk and boiling water (Y) iY cups Corn sirup, 2 tablespoons Egg, 1 

Pour water over the oatmeal, sirup, salt, and fat. When cooled to room temperature add the yeast, softened in luke¬ 
warm water, and the beaten egg. Add the barley flour, put into pans, let rise until double in bulk. Bake in a moderate 
oven 1 Y, hours. Yield: 2 small loaves. 


*3 






































BARLEY AND OAT BREAD 

Water, boiling, i cup Corn Sirup, 4 tablespoons Salt, 1 teaspoon 

Fat, 4 tablespoons Eggs, 2 Barley flour, 2 cups 

Baking powder, 6 teaspoons Rolled oats, 1}/% cups 

Scald the oats with the boiling water, add the fat. Sift the flour, salt, and baking powder. Add the egg to the cooled 
liquid mixture, beat well, add sirup. Combine the liquid and dry ingredients, beat. Bake in a greased bread pan about 
i ]/ 2 hours. Yield: 1 loaf, 8 by 3 by 2. 

CORN BREAD WITH BARLEY FLOUR 

Commeal, 1 cup Molasses, 4 tablespoons 

Barley flour, 1 cup Baking powder, 5 teaspoons 

Salt, 1 teaspoon 

Sift dry ingredients together; add milk, beaten egg, and melted fat. Stir well. Put into greased pan, allow to stand 
in warm place 20 to 25 minutes and bake in moderate oven 40 to 45 minutes. Yield: 1 loaf, 4 by 12 inches. 

CORN FLOUR AND BUCKWHEAT BREAD 

Liquid, 1 cup (half milk and half Sirup, 4 tablespoons Salt, 1 teaspoon 

water) Eggs, 2 Corn flour, 1 Y cups 

Fat, 4 tablespoons Baking powder, 6 teaspoons Buckwheat, 1 cup 

Mix the melted fat, liquid, sirup and egg. Combine the liquid and well-mixed dry ingredients. Bake as a loaf in a 
moderately hot oven 1 hour and 30 minutes. Nuts, raisins, or date may be added if desired. Yield: 1 loaf, 4by 9 inches. 

NUT BREAD 

English walnut or pecan or hickory Milk, 1 cup Sugar, Y cup 

nut meats, cut into small pieces, Rolled oats, 1 cup Rye flour, 1 cup 

1 cup Salt, 1 teaspoon Barley flour, 1 cup 

Baking powder, 3 teaspoons Egg, 1 

Sift together the flour, baking powder, salt, and sugar; add the milk, the egg well beaten, and the nut meats. Place 
in a well greased pan and let rise one hour. Bake Y of an hour in a moderate oven. Yield: 1 loaf, 5 by 10 inches. 

OAT AND CORN FLOUR BREAD 
Corn flour, 1 Y cups 
Ground rolled oats, 1 cup 
Salt, 1 teaspoon 

Sift together the corn flour, salt, and baking powder. Add the ground rolled oats. Beat eggs, add milk and sirup. 
Combine liquid and dry ingredients. Add melted fat and raisins, beat well. Allow to stand 20 minutes in a greased 
bread pan. Bake in a moderate oven 1 hour or possibly a little longer. Yield: 1 loaf, 4 Y by 9 inches. 

RAISIN BREAD 

Oat flour, 2 cups Salt, 1 teaspoon Milk, 1 cup 

Baking powder, 3 teaspoons Corn sirup, Y cup Raisins, Y cup (may be omitted) 

Egg, 1 

Sift together the dry ingredients. To the corn sirup add milk and beaten egg; add gradually to dry ingredients. 
Add raisins. Stir well. Turn into greased bread pan and allow to rise for about 20 minutes. Bake in a moderate 
oven for about an hour. Yield: 1 loaf, 9 by 4 inches. 


Baking powder, 6 teaspoons Fat, y^ cup 

Raisins, Y cup Com sirup, % cup 

Milk, Y cup Eggs, 1 or 2 


Milk, 1 cup 
Egg, x 

Fat, 2 tablespoons 


14 


STEAMED BROWN BREAD (Boston) 

Barley flour, i cup Commeal, i cup Baking powder, i teaspoon 

Mashed potatoes, 2 cups Water or milk, ^ cup Salt, 1 teaspoon 

Soda, y teaspoon Molasses, y cup 

Mix and sift barley flour, cornmeal, soda, baking powder, and salt. Combine mashed potatoes, milk, and molasses and 
add to dry ingredients. Stir well; fill greased molds two-thirds full. Grease covers and cover tightly. Steam 3 
hours. Yield: 4 loaves {y lb. baking powder cans). 

BREAKFAST BREADS 

BAKING POWDER BISCUITS (wheatless) (Margaret Morrison School Recipes) 

Rye, x )4 cup Salt, y teaspoon Fat, 3 tablespoons 

Baking powder, 1 y teaspoon Sugar, 2 tablespoons . Water, % cup or more 

Rolled oats, 1 y cups 

Add rolled oats to dry ingredients. Chop in shortening. Add enough water to make soft dough. Roll out y to y 
inch thickness. Bake 20 minutes in moderately hot oven. Yield: 12 biscuits. 

BARLEY RICE MUFFINS (Conservation Food Show Recipes) 

Barley flour, 1 cup Baking powder, 4 teaspoons Egg, 1 

Rice flour, y cup Salt, y teaspoon Milk, 1 cup 

Corn sirup, 2 tablespoons Melted fat, 2 tablespoons 

Mix together the dry ingredients. Beat the egg, add the milk, the corn sirup, and melted fat. Add this to the dry 
ingredients. Beat the mixture thoroughly, pour it into greased muffin tins, and bake 30 minutes in a moderate oven. 
Yield: 12 muffins. 

BUCKWHEAT MUFFINS OR GEMS (Conservation Food Show Recipes) 

Buckwheat flour, % cup Baking powder, y teaspoon Molasses, y 2 tablespoon 

Barley flour, y cup Salt, % teaspoon Melted fat, 1 tablespoon 

Soda, y teaspoon Sour milk, y cup Egg, y 

Mix together the dry ingredients. Beat the egg, add the milk, the molasses, and the melted fat, and add this mixture 
to the dry ingredients. Beat the mixture thoroughly, pour it into greased muffin tins, and bake 30 minutes in a moderate 
oven. Yield: 6 muffins. 

CORN BREAD (Conservation Food Show Recipes) 

Cornmeal, 1 cup Baking powder, 2 teaspoons 

Sweet milk, 1 cup Sugar, y tablespoon 

Fat, 1 tablespoon 

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. 
minutes. Yield: 1 pan, 9 by 9. 

CORN FLOUR ROLLED OATS BISCUITS (Conservation Food Show Recipes) 

Ground rolled oats, 1 cup Baking powder, 6 teaspoons Fat, 3 tablespoons 

Corn flour, \ x y cups Salt, 1 teaspoon Milk, 1 cup 

Sift together the dry ingredients. Cut in fat, add milk, making a soft dough. Roll on floured board to y inch thick¬ 
ness. Cut. Bake in hot oven for about 12 minutes. Yield: 12 biscuits. 

15 


Salt, y teaspoon 

Egg, y 


Beat well. Bake in a shallow pan for about 50 


CORNMEAL AND RICE WAFFLES (Farmers’ Bulletin, 565) 

y cup commeal 1 cup boiled rice >2 teaspoon soda 

y cup wheat flour 2 eggs well beaten 1 teaspoon salt 

1 tablespoon melted butter 1 cup of sour milk 

Sift together the flour, soda, and salt. Add the other ingredients and beat thoroughly. Bake in well-greased waffle 
irons. This serves six persons. 

CORNMEAL ROLLS (Conservation Food Show Recipes) 

Cornmeal, yi cup Baking powder, 3 teaspoons Salt, 1 teaspoon 

Barley flour, iyi CU P S Egg, 1 Eat, 2 tablespoons 

Milk, cup 

Sift together the dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the 
dry ingredients. Shape into rolls and bake in a hot oven 12 to 15 minutes. Yield: 12 rolls. 

CORN MUFFINS (Columbia War Papers) 

Cornmeal, 1 cup Sugar, yi cup Milk, 1 cup 

Pastry flour (sifted), yi cup Salt, 1 teaspoon Melted butter, 2 tablespoons 

Baking powder, 2 teaspoons 

Mix dry ingredients and add milk and butter. Put in greased muffin pan and bake 30 minutes in a moderate oven. 
Yield: xo muffins. 

GRIDDLE CAKES (corn flour) (Margaret Morrison School Recipes) 

Corn flour, 1 cup Baking powder, 2 yi teaspoons Corn or maple sirup, 1 tablespoon 

Melted fat, 1 tablespoon Milk, yi to 1 cup Salt, yi teaspoon 

Mix and sift dry ingredients; add half the milk, stir in sirup and melted fat. Continue adding milk until the mixture is 
a little thicker than for ordinary griddle cakes. Drop from tablespoon on very hot griddle. Fry in drippings which will 
give a better brown for uncooked mixtures than oil. Recipe makes 12 cakes, 3 inches in diameter. 

OATMEAL MUFFINS (Conservation Food Show Recipes) 

Milk (scalded), 1K cups Egg, 1 Barley flour, 1 cup 

Rolled oats, 2 cups Molasses, 2 tablespoons ‘ Baking powder, 4 teaspoons 

Fat (melted), 1 tablespoon Salt, 1 teaspoon 

Pour hot milk over oats and let soak about 30 minutes. Add the beaten egg, molasses, and melted fat. Add dry 
ingredients which have been sifted together. Bake in greased muffin tins 30 minutes in a moderately hot oven. 
Yield: 12. 

POPOVERS 

Wheat flour, yi cup Salt, % teaspoon Eggs, 2 

Rice flour, yi cup Milk, yi cup Melted fat, yi teaspoon 

Mix salt and flour; add milk gradually in order to obtain a smooth batter. Add egg, beaten until light and butter or 
other fat. Beat 2 minutes, using egg beater. Turn into hissing hot buttered iron gem pans, and bake 30 or 35 minutes 
in a hot oven. They may be baked in buttered earthen cups, when bottom will have a glazed appearance. 

POTATO CORNMEAL MUFFINS (Conservation Food Show Recipes) 

Fat, 2 tablespoons Egg, 1 (well beaten) Commeal, 1 cup 

Sugar, 1 tablespoon Cooked potatoes, 1 cup (mashed) Baking powder, 4 teaspoons 

Milk, 1 cup Salt, 1 teaspoon 

Mix in order given. Bake 40 minutes in hot oven. Yield: 12 muffins. 

16 


POTATO FLOUR AND BARLEY MUFFINS (Conservation Food Show Recipes) 

Potato flour, % cup Egg, i Fat, melted, 2 tablespoons 

Barley flour, 1 cup Milk, 1 cup Com sirup, 2 tablespoons 

Baking powder, 4 teaspoons Salt, y teaspoon Egg, 1 

Mix together the dry ingredients Beat the egg, add the milk, the corn sirup, and melted fat. Add this to dry ingredi¬ 
ents. Beat the mixture thoroughly, pour it into greased muffin tins and bake 30 minutes in a moderate oven. Yield: 
12 muffins, 

QUAKER MUFFINS (Columbia War Papers) 

Rolled oats, 1 cup Sugar, 3 tablespoons Milk, 1 cup 

Flour, 1 cup Baking powder, 4 teaspoons Egg, 1 

Salt, teaspoon Butterine, 1 tablespoon 

Scald milk, pour on rolled oats and let stand hour before mixing. Mix and sift dry ingredients and add to the rolled 
oats and milk mixture. Add egg slightly beaten and melted butter. Beat well and bake in greased muffin pans ^ hour 
in a moderately hot oven. Yield: 12 muffins. 

RICE AND CORN BREAD (Conservation Food Show) 

Commeal, 1 cup Salt, 1 teaspoon Egg, 1 

Baking powder, 2 teaspoons Cold boiled rice, 1 cup Melted fat, 1 tablespoon 

Milk, 1 cup 

Mix the ingredients in order given. Beat the egg, add the milk and the melted fat. Add this to the dry ingredients. 
Bake in a shallow pan in a moderate oven for 40 minutes. Yield: 1 pan, 9 by 9. 

RICE MUFFINS (U. S. Food Administration) 

1 cup milk 2 tablespoons sirup 1 teaspoon salt 

1 tablespoon fat x or 2 eggs cup rice flour (4 ounces) 

4 teaspoons baking powder 1 % cup ground rolled oats (4 ounces) 

Add to the cup of milk the melted fat, sirup, and slightly beaten egg; sift the salt, baking powder, and flour together. 
Use a coarse sieve so that no part of the flour is wasted. Combine the two mixtures, stirring lightly without beating. 
Bake in a hot oven (437 0 F. or 225 0 C.) for 20 to 30 minutes, depending upon the size of the muffins. Yield: 24 small 
muffins or 8 very large muffins. 

SOUTHERN SPOON BREAD (Conservation Food Show Recipes) 

Commeal, y cup Mashed potato, cup Salt, 2 teaspoons 

Water, cups Eggs, 2 Fat, 1 tablespoon 

Milk, y cup 

Mix the cornmeal, salt, and water and boil 5 minutes. Add the well-beaten egg and combine with the mashed po¬ 
tato. Mix the mush and potato mixture; beat well and bake in a greased pan for 25 minutes in a slow oven. Serve from 
the same dish with a spoon. Yield: 1 pan, 9 by 9. 


CAKES 

ALMOND CAKES (Columbia War Papers) 

Rolled Oats, cups Baking powder, 1 teaspoon Almond extract, 2 teaspoons 

Butterine, 1 tablespoon Salt, % teaspoon Sugar, cup 

Egg, x 

Combine dry ingredients, add butterine, the extract, and last, the well-beaten egg. Shape in teaspoonfuls and place 
on a buttered pan. Bake in a very moderate oven 25 to 30 minutes, or until dry and a very light brown. Yield: 30 
cookies. 


17 


CHILDREN’S COOKIES (Columbia War Papers) 

Oleomargarine, Y, cup Corn sirup (light), y 2 cup Baking powder, 2 teaspoons 

Hardened vegetable fat, Y cup Egg, 1 Salt, Y teaspoon 

Sugar, Y cup Milk, Y cup Nutmeg, Y teaspoon 

Flour, 4 y 2 cups 

Cream the fat; add sugar, corn sirup, egg, well beaten, and milk. Mix and sift dry ingredients and add to the first 
mixture. Roll and bake. Yield: 40 cookies (No. 2 cutter, 2 y 2 inches in diameter). 

CHOCOLATE CAKE (Columbia War Papers) 

Hardened vegetable fat, 3Y tablesp. Egg, 1 
Sugar, Y, cup Chocolate, 1 square 

Corn sirup (dark), Y, cup Milk, Y, cup 

Flour, 1 cup 

Cream the fat; add sugar gradually, sirup, and egg, well beaten. Mix and sift dry ingredients and add alternately 
with milk to first mixture. Add chocolate which has been melted over water. Add vanilla. Bake about 30 minutes in 
a moderate oven, 38o 0 -4"0° F. Yield: 2 cakes, 4 by 6 inches. 

CHOCOLATE FRUIT CAKE 

Hardened vegetable fat, 3 y 2 tablesp. Chocolate, 1 square Salt, Y, teaspoon 

Sugar, Y, cup Milk, Y cup Vanilla, yi teaspoon 

Corn sirup (dark), Y, cup Flour, 1 cup Seeded raisins, y 2 cup (finely chopped) 

Egg, 1 Baking powder, \Y teaspoon Nut meats, Y cup (finely chopped) 

Cream the fat; add sugar gradually, sirup, and egg, well beaten. Mix and sift dry ingredients and add alternately 
with milk to first mixture. Add chocolate which has been melted over water. Add chopped raisins and nut meats. 
Add vanilla. Bake about 30 minutes in a moderate oven, 38o°-40o° F. Yield: 2 cakes, 4 by 6 inches. 


Baking powder, 1 Y teaspoons 
Salt, Y, teaspoon 
Vanilla, Y, teaspoon 


CHOCOLATE MAPLE CAKE (Emer. Com. Home Economics Association) 


>4 cup oleomargarine 
1 cup maple sirup 
1 egg 


1 Y cups flour X cup milk 

Y± teaspoon soda y 2 teaspoon vanilla 

2 tablespoons cocoa 1 teaspoon baking powder 


Cream the oleomargarine and sirup together and add the egg, well beaten. Mix and sift the flour, baking powder, 
soda, and cocoa. To the first mixture, add these ingredients and the milk alternately. Add the vanilla, beat the mixture 
thoroughly and bake it in a greased pan in a moderate oven for 30 minutes. When done, the cake will shrink from the 
sides of the pan. 


COCOANUT SPICE CAKE (Columbia War Papers) 


Flour, 3Y cups 
Ginger, 1 teaspoon 
Clove, Y teaspoon 
Cinnamon, 1 teaspoon 


Salt, Y teaspoon 
Soda, 1 teaspoon 
Cocoanut, 1 cup 
Corn sirup (dark), Y cup 


'S‘- 

Molasses, iY cups 
Boiling water, Y cup 
Hardened vegetable fat, Y cup 
Eggs, 2 


Sift together the flour, spices, salt, and soda. Add the boiling water to the fat, molasses, and corn sirup. Add this 
liquid gradually to half of the sifted dry ingredients. Beat the eggs; stir into the batter; add the remainder of the dry 
ingredients and the cocoanut. Half fill muffin cups, well greased, with this mixture. Bake in a moderate oven (about 
380° F.) for about 25 minutes. Yield: 30 cup cakes. 

\ 


18 


CORN FLOUR SPONGE CAKE (Margaret Morrison School Recipes) 

Corn flour, i cup 
Sugar, i cup 

Salt V% teaspoon 

Beat yolks until thick and lemon-colored, add sugar gradually, and continue beating, using egg beater. Add lemon 
juice and whites of eggs beaten until stiff and dry. When whites are partially mixed with yolks, remove beater and 
carefully cut and fold in flour mixed and sifted with salt. Bake one hour in a slow oven in an angel cake pan or deep 
narrow pan. Genuine sponge cake contains no rising properties, but is made light by the quantity of air beaten into both 
yolks and whites of eggs, and the expansion of that air in baking. It requires a slow oven. When failures are made 
they are usually traced to baking in too slow an oven, and removing from oven before thoroughly cooked. 

CORNMEAL HERMITS (Columbia War Papers) 

Hardened vegetable fat, % cup Milk, 2 tablespoons Baking powder, 2 teaspoons 

Corn sirup (dark), y$ cup Raisins, seeded and cut into pieces, Cinnamon, yi teaspoon 

Brown sugar, A cup y cup Cloves, y teaspoon 

1 Flour, i l /i cups Nutmeg, % teaspoon 

Commeal, y cup 

Cream fat, add sugar, sirup, raisins, egg, well beaten, and milk. Mix and sift dry ingredients and add to first 
mixture. Drop from spoon on greased baking sheet. Yield: 46 cookies. 


Eggs, 4 

Lemon juice, 2 tablespoons 


CORNMEAL GINGERBREAD 
1 cup cornmeal 
1 cup wheat flour 
1 teaspoon soda 
y teaspoon salt 


(U. S. Food Administration) 
2 teaspoons ginger 
1 teaspoon cinnamon 
l A teaspoon cloves 


1 cup sour milk 

1 cup molasses 

2 tablespoons shortening 
1 egg (omitted if desired) 


Sift together the dry ingredients. Combine the milk, molasses, melted shortening, and beaten egg. Add the liquid 
ingredients to the dry. Stir well. Bake in moderate oven. 

Two cups of buckwheat flour may be substituted for the cornmeal and flour in the above recipe. This will have the 
characteristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and i l A cups of white flour. Two and 
a half cups of rye flour may also be substituted. In using rye and white flour a larger quantity is necessary because these 
flours absorb less liquid than do the cornmeal and buckwheat. 


HONEY CAKE WITH BUTTERSCOTCH FILLING (Emer. Com. Home Economics Association) 

4 tablespoons fat 1 y cups flour A teaspoon soda 

A cup liquid honey % teaspoon salt A cup water 

1 egg 2 teaspoons baking powder % teaspoon vanilla 

Cream the fat with the honey and add the egg, well beaten. Mix and sift the flour, salt, baking powder, and soda and 
add them alternately with the water. Add the vanilla and bake the mixture in a shallow pan for 25 minutes in a mod¬ 
erate oven. 

BUTTERSCOTCH FILLING 

1 cup milk 3 tablespoons flour yi teaspoon vanilla 

2 tablespoons fat % cup corn sirup 1 egg 

A teaspoon of salt 


Scald the milk in a double boiler. Cream the fat with the flour and add this mixture to the scalded milk. Beat the 
egg and add the corn sirup and salt to it. Add these ingredients to the scalded milk. Cook the filling, stirring it con¬ 
stantly, until it thickens. After it has thickened cook it for 15 minutes without stirring it. Remove the filling from 
the fire, add the vanilla and spread it on the cake. 


19 


HONEY CAKE WITH MAPLE FILLING 
Use recipe above for layer cake. 


MAPLE FILLING 

i y 2 cups maple sugar ]/ 2 cup milk i teaspoon butter 

Mix ingredients and boil without stirring until sirup will thread when dropped from tip of spoon. Remove from fire 
and beat until cool, when it may be spread upon the cake. 

HONEY CAKE WITH MARSHMALLOW FILLING 
Use recipe above for layer cake. 

MARSHMALLOW FILLING 

]/ 2 pound marshmallows 34 cup water Whites of 2 eggs (well beaten) 

1 teaspoon vanilla 

Place marshmallows and water in double boiler over the fire and stir until melted. Pour mixture, while hot, over 
beaten whites of eggs, add vanilla and, when cool, spread upon the cake. 

INDIAN-MEAL DOUGHNUTS (Farmers’ Bulletin 565) 

y cup milk y cup butter 2 teaspoons baking powder 

1 y cups very fine white corn meal 2 eggs well beaten 1 level teaspoon salt 

1 y 2 cups wheat flour - 1 teaspoon cinnamon y cup sugar 

Put milk and meal into a double boiler and heat together for about 10 minutes. Add the butter and sugar to the meal. 
Sift together the wheat flour, baking powder, cinnamon, and salt. Add these and the eggs to the meal. Roll out on a 
well-floured board; cut into the desired shapes; fry in deep fat; drain and roll in powdered sugar. This makes 30 
medium-sized doughnuts. 

MOLASSES CAKE (Columbia War Papers) 

Molasses, 1 cup Boiling water, 1 cup 

Flour, 3 cups Salt, y teaspoon 

Hardened vegetable fat, 3 tablesp. 

Melt fat by adding the boiling water; add molasses. Sift together the soda, ginger, salt, and flour. Add liquid mix¬ 
ture gradually to dry ingredients. Beat well. Pour into greased shallow pans. Bake about 25 minutes in a moderate 
oven (36 o°-38o° F.). Yield: 3 small cakes, 4 by 6 inches, 12 servings. 

MOLASSES COOKIES (Columbia War Papers) 

Flour, 2 y cups Soda, 1 teaspoon 

Salt, 1 teaspoon Molasses, 1 cup 

Hot water, 1 tablespoon 

Sift together the flour, salt, soda, and ginger. Melt fat; add hot water and molasses. Stir this liquid gradually into 
the dry ingredients. Chill. Roll on floured board to y inch thickness. Cut. Bake about 10 minutes in a moderate 
oven (36 o°-38o° F.). Yield: 6 dozen cookies (No. 2 cutter 2 y inches in diameter). 

* 

MOLASSES NUT DROP COOKIES 

Cream y cup of shortening; beat into it half a cup of karo sirup, y cup of chopped nut meats, one egg beaten light, 
and % cup of molasses. Sift together 1 y, cup each of wheat and rye flour, y 2 teaspoon each of salt, soda, and cinnamon, 
and 1 teaspoon each of ginger and baking powder. Beat the two mixtures thoroughly. Shape a teaspoonful in a place on 
tins rubbed over with fat to make symetrical rounds, some distance apart; set a half nut meat above each shape and 
dredge with granulated sugar if at hand. Bake in a moderate oven about 30 minutes. The recipe makes about 30 cakes. 

20 


Hardened vegetable fat, y cup 
Ginger, 1 tablespoon 


Soda, 1 teaspoon 
Ginger, 1 tablespoon 


NUT MOLASSES BARS (Columbia War Papers) 

Oleomargarine, y cup Molasses, y cup 

Hardened vegetable fat, y cup Soda, i teaspoon 
Boiling water, y, cup Flour, 3% cups 

Brown sugar, y 2 cup Ginger, y 2 teaspoon 


Cloves, y teaspoon 
Salt, 1 teaspoon 
Cocoanut, y cup 
English walnuts, y 2 cup 


Pour boiling water over fat; add sugar and molasses; sift together flour, soda, spices, and salt. Add liquid gradually 
to dry ingredients. Chill. Roll ]/% inch thick. Cut in strips about 3 l /i by 1 inch. Sprinkle with cocoanut and English 
walnuts. Cut in small pieces. Bake about 12 minutes in a moderate oven 38o 0 ~40o° F. Yield: 92 bars. 


OATMEAL COOKIES (Columbia War Papers) 


Butterine, y cup 
Brown sugar, 2 cups 
Quaker oats, 3 cups 

Egg, 1 


Vanilla, 1 teaspoon 
Salt, y 2 teaspoon 
Crisco, y 2 cup 
Boiling water, y cup 


Raisins, 1 cup (chopped in 2 cups of 
flour) 

Cinnamon (or any preferred spice), 

1 teaspoon 
Soda, y teaspoon 


The mixture will be quite stiff. Combine ingredients in order given, being sure to melt the crisco in the boiling water 
before adding to the first six ingredients; then add raisins combined with flour; spices and soda. Drop 1 teaspoonful at 
a time on a buttered baking pan leaving plenty of space for spreading. Bake in a moderate oven for 20 minutes. Yield: 
72 cookies. 


OATMEAL MACAROONS (U. S. Food Administration) 

1 tablespoon fat x egg 

% cup corn sirup 1 y cups oatmeal 

2 tablespoons sugar y teaspoon salt 

Combine the melted fat and the sugar and sirup, add the beate 
teaspoon on greased baking sheets or pans and bake in a moderate 
about 2 inches in diameter. 

OATMEAL WAFERS 

1 large tablespoon butter or butterine 1 teaspoon vanilla 

2 eggs, well beaten 1 cup granulated sugar 

Drop on greased pan. Bake in moderate oven. 

PECAN CAKES (Emer. Com. Home Economics Association) 

2 eggs y cup corn sirup y teaspoon salt 

y cup molasses y teaspoon baking powder 1 cup chopped pecans 

y cup flour 

Beat the eggs slightly and add the molasses and corn sirup to them. Mix and sift the flour, baking powder, and salt 
and stir these ingredients into the first mixture. Add the chopped nuts and fill shallow, individual, greased tins half full 
of the mixture. Place a nut in the center of each cake and bake them in a quick oven for 15 minutes, reducing the 
heat after they have baked 15 minutes. This recipe will yield 24 cakes. 

y teaspoon cinnamon 
y 2 teaspoon ginger 
4 cups flour 

Rub the butter and honey together; add the egg,, well beaten, then the sour milk and the flour sifted with the soda and 
spices. Bake in a shallow pan. 


SOFT HONEY CAKE (Emer. Com. Home Economics Association) 
y 2 cup butter cup sour milk 

1 cup honey 1 teaspoon soda 

1 egg 


K teaspoon baking powder 

1 y 2 tablespoons flour 

2 teaspoons almond extract if desired 

n egg and stir in the other ingredients. Drop from a 
oven about 15 minutes. This makes 25 to 28 cookies 


2 teaspoons baking powder 
2 y 2 cups dry quaker oats 


21 


SOFT MOLASSES COOKIES (Emer. Com, Home Economics Association) 

i cup molasses i teaspoon soda y cup fat 

i tablespoon ginger 2 tablespoons warm water or milk Flour to form a soft dough 


Mix the ingredients in the order in which they are named. Add just enough flour to form a soft dough. Turn the 
dough on floured board, roll it out to one-fourth inch in thickness, cut it and place it on a greased tin. Bake the cookies 

in a moderate oven for 15 minutes. 

« 

SPICE CAKE (Columbia War Papers) 


Flour, 2 X cups 
Cloves, y teaspoon 
Cinnamon, xy teaspoons 
Nutmeg, yi teaspoon 


Baking powder, 2 y. teaspoons Corn sirup (dark), y cup 

Salt yi teaspoon Milk, y. cup 

Sugar, y cup Chopped citron, yi cup 

Hardened vegetable fat, 7 tablesp. Raisins, seeded and cut in halves, 1 cup 

Eggs, 2 


Cream fat; add sugar gradually; add sirup and egg, well beaten. Mix and sift the flour, spices, salt, and baking 
powder; add alternately with milk to the first mixture. Add raisins (which have been rolled in a little of the flour); beat; 
turn into cake pans, greased and floured. Bake about 30 minutes in a moderate oven (380° F.) Yield: 4 cakes, 4 by 6 
inches ( 2 cakes 9 by 9 inches). 


WAR CAKE (U. S. Food Administration) 


1 cup molasses 
1 cup corn sirup 
x y cups water 
1 package raisins 


2 tablespoons fat 
1 teaspoon salt 
1 teaspoon cinnamon 
teaspoon cloves 


y 2 teaspoon nutmeg 
3 cups flour 
y teaspoon soda 
2 teaspoons baking powder 


Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 
45 minutes in a moderate oven. 

This cake should be kept several days before using. It makes about 20 to 25 servings. If desired x cup of oatmeal 
may be used in place of 7 /s cup of flour. 


CONSERVATION CANDIES 

BUTTERSCOTCH (Emer. Com. Home Economics Association) 

2 cups brown sugar 2 teaspoon vinegar 1 cup oleomargarine 

1 cup water 

Mix all the ingredients in a saucepan and boil the mixture until it becomes brittle when it is tried in cold water. Pour 
it into a greased pan and allow it to cool. When it is cool, mark it into squares. 

CANDIED POPPED CORN (Emer. Com. Home Economics Association) 

1 tablespoon oleomargarine x cup brown sugar y cup water 

1 quart popped corn 

Melt the oleomargarine and add the sugar and water to it. Bring the sirup to the boiling point and then boil it 15 
minutes. Pour it over the corn and stir the mixture until all the com is coated. 

CORN SIRUP MINTS (Conservation Food Show Recipes) 

Com sirup (dark), 2 cups Vinegar, 1 teaspoon Fat, 6 tablespoons 

Peppermint, 3 drops 

Cook sirup, vinegar„and 4 tablespoons of fat together until brittle, when dropped in cold water. Add remainder of fat 
and peppermint oil. When fat is melted pour into thin sheet or inverted tin. While warm mark in i-inch squares* 
Yield: 72 mints. 


22 


FRUIT PASTE 
X lb. figs 


(Emer. Com. Home Economics Association) 

X lb. dates 
Brown sugar 


X lb. chopped nuts 


Remove the stems from the figs and the stones from the dates. Put the fruit and nut meats through a meat grinder 
and combine them. Work the mixture with the hands until it is well blended, using the brown sugar to keep it from 
sticking. Roll the mixture to X inch in thickness, cut it into small squares and roll each piece in the brown sugar This 
fruit candy is especially good for children. 


FUDGE SQUARES (Conservation Food Show Recipes) 

Fat, X CU P Barley flour, i X cups 

Sweetening, sugar X cup, corn sirup, Soda, X teaspoon 

y* CU P Baking powder, X teaspoon 

1 Salt, iX teaspoon 


Chocolate, melted, 2 squares 
Vanilla, 2 teaspoons 
Nut meats, 1 cup 


Combine ingredients in the order given, sifting dry ingredients together. Pour mixture into a shallow pan. Bake 
it in a hot oven 10 to 12 minutes and cut into squares while it is warm. 


MAPLE CANDY (Emer. Com. Home Economics Association) 

1 pound soft maple sugar X cup rich milk 1 cup boiling water 

1 cup chopped nuts (pecans or walnuts) 

Break the sugar in pieces and boil it in the saucepan with the milk and water. Boil the sirup until it forms a soft ball 
when it is tried in cold water. Remove it from the fire and beat it until it is creamy. Add the nuts and pour the candy 
into a greased tin. When it is cool mark it into squares. 

- 

DESSERTS 

The following desserts are those in which substitutes for sugar, butter, and wheat flour have been made by the United 
States Food Administration, Farmers’ Bulletins published by the United States Government, Columbia University War 
Papers, Emergency Committee of the Home Economics Association, etc. The other desserts listed have not yet been 
printed with these substitutions. The substitutions may readily be made by following the directions given at the begin¬ 
ning of this book. 

FRUITS FOR DESSERT (U. S. Food Administration) 

Raw, stewed or baked fruits, dried or fresh, and dried sweet fruits like dates, figs, and raisins. By using fruit for 
dessert instead of rich pies and puddings you will conserve wheat flour and fats, as well as sugar. Besides, the fruits are 
more wholesome, and often less expensive. Bake or stew your fruit with corn sirup instead of sugar. The result is very 
good. For stewing use X cup of sirup to one pound of fruit. When dried fruit is used, soak it first in water overnight, 
and cook for ten minutes. 

APPLES BAKED WITH KARO 

Wipe and core apples. Put in baking dish and fill cavities with karo, 1 tablespoon to each apple. Cover bottom of 
dish with boiling water and bake in a hot oven until tender. Baste frequently, with sirup in the dish. Serve hot or cold 
with cream. 

APPLES BAKED AND STUFFED 

Use above recipe, filling cavities in apples, when karo is added, with any one of the following mixtures: chopped nuts 
and figs, nuts and raisins, nuts and dates, nuts and citron, preserved cherries. 

23 




APPLES JELLIED (U. S. Food Administration) 


Granulated gelatin, i yi tablespoons 
Cold water, ]A cup 
Cooking apples, pared and quar¬ 
tered, i quart 


Cold water, iyi cup 
Corn sirup (light), i cup 
Ginger, H teaspoon 
Cinnamon, H teaspoon 


Lemon, i slice 

Lemon juice, i *4$ tablespoons 
Lemon rind, yi teaspoon 
Hot water 


Soak the gelatin in H cup cold water for io minutes. Cook together the i H cups cold water, the sirup, spices, and 
slice of lemon for io minutes. Then add apples, a few at a time, letting them cook until tender, but not broken. Re¬ 
move from sirup when done and place in a shallow dish. When all apples are cooked, add the sirup to the soaked gelatin; 
add enough hot water to make 2 cups of liquid; add lemon juice and grated lemon rind; strain; pour over apples, and chill. 


BOILED CORNMEAL AND APPLE DUMPLINGS (Farmers’ Bulletin 565) 

6 tart apples, medium sized 1 teaspoon salt 1 cup cornmeal 

Boiling water 

Pour boiling water over the cornmeal, to which salt has been added, using enough water to make a thick paste; stir 
thoroughly; with the hands flatten out the paste until it is about X inch thick, and wrap it around the apples, which have 
been pared, cored, and halved. Enclose in a pudding cloth and cook in boiling salted water for 1 yi hours. If preferred, 
the pudding may be put in a bowl, covered with a plate, and steamed. This pudding may be used as a dessert by cutting 
it open before serving, scattering sugar and bits of butter over it and then a little cinnamon or grated nutmeg. Cream or 
any of the usual pudding sauces may be served with it if desired. This serves 6 people. 


BROWN BETTY (Emer. Com. Home Economics Association) 

3 cups of chopped apples yi cup molasses 

]A, teaspoon cinnamon 2 cups breadcrumbs 

2 tablespoons melted butterine 

Arrange half of the apples in a baking dish. Cover them with one half the bread crumbs and the fat (mixed together). 
Add half the molasses and spices (mixed together) and half the lemon. Arrange a 2nd layer, using the remaining ma¬ 
terials. Add the water. If the apples are juicy omit part or all of the water. Bake the mixture in a moderate oven 
until the apples are tender. Use same recipe for Peach Brown Betty, etc., substituting the fruit required for apples. 

yi cup water (in which apples have 
been stewed) 

Peel and quarter apples. Put in a saucepan, cover with cold water, and cook until soft. Remove apples from liquid, 
and save yi cup of the liquid. Boil sugar, lemon juice, and half a cup of apple water together until they spin a thread. 
Heap rice on platter, arrange apples around it, and pour the hot liquid over it. One and three fifths cups of corn sirup 
might be substituted for the sugar in this recipe, in which case, \ cup of water in which the apples have been stewed 
would be required instead of ]A cup. 

CEREAL DESSERTS 


CLARIFIED APPLES WITH RICE 

1 cup sugar 

2 apples 


1 cup boiled rice 
1 tablespoon lemon juice 


y, teaspoon nutmeg 
1 lemon (juice and rind) 
yi cup water 


CORNMEAL (left over) y£ cup molded with 

1— Dates 

2— Chopped figs 

3— Pineapple (grated) 

4— Raisins 

5— Apricots 

6— Prunes 


APPROX. 

CALORIES 


He. 

170 

He. 

160 

2 T. 

150 

He. 

145 

iH t. juice 

145 

2 t. juice 

195 


24 






APPROX. 

CALORIES 

HOMINY OR SAMP (left over) ]/2 cup molded with: 

1—Dates 

Vi C. 

165 

2—Chopped figs 

Vs c. 

155 

3—Pineapple (grated) 

2 T. 

135 

4—Raisins 

He. 

150 

5—Apricots 

iK t. juice 

150 

6—Prunes 

2 t. juice 

190 

OATMEAL (left over) yi cup molded with: 

1—Dates 

H c. 

145 

2—Chopped figs 

He. 

135 

3—Pineapple (grated) 

2 T. 

115 

4—Raisins 

He. 

130 

5—Apricots 

1 yi t. juice 

120 

6—Prunes 

2 t. juice 

170 

RICE (left over) yi cup molded with: 

1—Dates 

Vs c. 

160 

2 — Chopped figs 

He. 

150 

3—Pineapple (grated) 

2 t. 

130 

4—Raisins 

He. 

145 

5—Apricots 

1K t. juice 

130 

6—Prunes 

2 t. juice 

185 


Addition of i T. chopped walnuts or peanuts gives 35 calories. 

Addition of 1 h. T. whipped cream, gives 100 calories. 

Addition of 2 T. brown sugar sauce, gives 40 calories. 

Use ]A. cup of cereal throughout. 

Add 2 T. skim milk to each of above cereals to hold together. 

COMPOTE OF CHERRIES WITH RICE 

Over a mold of boiled rice pour the sirup of cherries, peaches, pears, or other stewed fruit as in the recipe for clari¬ 
fied apples with rice. Arrange the fruit around it, and decorate the top with candied cherries and angelica. 

POACHED APPLES (Emer. Com. Home Economics Association) 

3 apples % cup corn sirup yi cup water 

Few grains salt 

Pare and slice the apples. Boil the corn sirup, water, and salt together for 10 minutes. Add the apples to the sirup 
and cook them until they are soft when pierced with a fork. Remove the pieces of apple carefully, place them in individ¬ 
ual dishes and pour the sirup over them. 

PRUNE BROWN BETTY (Columbia War Papers) 

Cooked prunes, stoned and cut in Corn sirup (dark), % cup Cinnamon, % teaspoon 

halves, 2 yZ cups Prune juice, yi cup Grated rind of yi lemon 

Bread crumbs (dry), yi cup Lemon juice, 3 tablespoons Oleomargarine, 1 tablespoon 

Mix together heated prune juice, fat, salt, corn sirup, lemon juice, lemon rind, and cinnamon. Moisten bread crumbs 
with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of 
liquid mixture over each layer of prunes. Bake in a moderate oven about 45 minutes. Yield: 10 servings. 

25 








STEWED FRUIT WITH RAISINS (Columbia War Papers) 

Pears, 5 Raisins, Y cup Lemon, 1 slice N 

Water, 1 cup Corn sirup (light), 4 tablespoons 

Peel pears, cut in quarters, remove core. Add water, corn sirup, raisins, and lemon. Cook until pears are soft and 
transparent. Yield: 5 servings. 

STRAWBERRY SHORTCAKE (U. S. Food Administration) 

Cornmeal, Y> cup Baking powder, 3 teaspoons Eggs, 1 

Barley flour, 1 cups Salt, 1 teaspoon Milk, Yz cup 

Sugar, 3 tablespoons 

Sift together the dry ingredients; put in the fat. Beat egg; add milk. Add liquids to dry ingredients. Roll to Y 
inch thickness on floured board. Cut into shapes. Bake in a hot oven about 14 minutes. To 3 cups strawberries, add 
sugar to sweeten. Crush slightly. Break open the shortcake. Spread with butter; fill center with sweetened berries. 
Cover top with berries. Yield: 7 shortcakes (generous servings). 

STRAWBERRY SHORTCAKE. Cake without sugar (U. S. Food Administration) 

Y cup butter, oleomargarine, or 2 eggs iY tablespoons baking powder 

other fat 3 cups flour Y< t. salt 

2 cups corn sirup 1 cup of milk 

Cream the shortening, add the sirup and the eggs, and mix well. Add the milk. Sift the baking powder and flour 
together, add it slowly to the mixture, and beat. Bake in a moderate oven as a layer cake. Fill center with strawberries, 
oranges, peaches, or other fruit as in above recipe. 


CUSTARDS (Department of Home Economics, Cornell University) 

SOFT CUSTARD with egg as the only thickening 
For each cup of milk use: 

1 egg yolk 1 tablespoon of maple syrup or Salt 

honey 

Scald the milk. Add the sweetening and the salt, and pour the mixture slowly over the beaten yolk. Cook the cus¬ 
tard over very low heat in a double boiler, stirring it constantly until it coats a spoon. Remove it at once from the heat, and 
pour it into a bowl. 


SOFT CUSTARD with egg and cornstarch as thickening 
For each cup of milk use: 

Y egg yolk y 2 tablespoon cornstarch 1 tablespoon maple sirup or honey 

Salt 

Scald the milk. Add the sweetening, the salt, the cornstarch, and the egg, thoroughly mixed together: Cook the 
custard according to the directions already given. 

BAKED CUSTARD 

Use either of the custard mixtures already given, but instead of cooking the custard in a double boiler, pour it into a 
greased baking dish, place it in a pan of hot water, and bake it in a moderate oven until it is set. 

26 


5 eggs 

y$ teaspoon powdered cinnamon 


BAKED HONEY CUSTARD (Emer. Com. Home Economics Association) 

4 cups scalded milk y teaspoon salt 

y cup honey 

Beat eggs slightly, add honey and salt, pour on slowly scalded milk; strain in buttered mold, set in pan of hot water. 
Sprinkle with cinnamon and bake in slow oven until firm, which may readily be determined by running a silver knife 
through custard; if knife comes out clean, custard is done. During baking care must be taken that water surrounding 
mold does not reach boiling point, or custard will whey. Always bear in mind that eggs and milk in combination must be 
cooked at a low temperature. For large molded custard 6 eggs should be used; if less eggs are used, custard is liable to 
crack when turned on a serving-dish. 


DATE CUSTARD (Columbia War Papers) 
Milk, 2 cups 2 eggs 

Dates, y lb. (y cup) 


Salt, y t. 

Nutmeg, y teaspoon 

Cook dates with milk 15 minutes in top of double boiler. Rub through a coarse sieve, then add to beaten eggs, and 
salt. Put into individual custard cups. Stand cups in pan of hot water. Bake in slow oven 3oo 0 ~320° F. until firm, 
about 50 minutes. Yield: 6 individual custard cups. 

FRUIT CUSTARD (“Victory Breads,” Helen Rickard) 

After baking any plain custard (using quantity sugar than recipe calls for) spread over the top while hot a glassful 
of rich berry jam. Serve with whole milk or cream. 

ICES 

CARAMEL ICE CREAM 

One pint custard made of one pint milk and 1 tablespoon cornstarch, 2 eggs, beaten together, 2 cups sugar (1 cup 
browned). Mix with 2 quarts cream and freeze. 


FROZEN CUSTARD PUDDING 
1 pint scalded milk 
6 egg yolks 


1 cup white karo 
}4 teaspoon salt 


1 pint cold rich milk 

2 tablespoons vanilla 


Make a custard with the scalded milk, egg yolks, white karo, and salt. Cook it until it thickens, and then add the cold 
milk and the vanilla. Strain the custard and freeze, using 3 parts of ice to one part of salt. The custard may be served 
with hot maple or chocolate sauce, and chopped nuts may also be sprinkled over it. 

FROZEN MAPLE CUSTARD (Emer. Com. Home Economics Association) 

Same as recipe for frozen custard, substituting 1 cup of maple syrup in place of white karo. 

ICE CREAM NO 1 (Plain) (Margaret Morrison School Recipes). Yields 8-10 servings. With cream, 14 servings. 
Milk, 3 cups Karo (white), 1 cup (Cream, 1 pint) 

Eggs, 2 Vanilla, 1 tablespoon Salt, )/g teaspoon 

Prepare as for soft custard, cool, freeze. If curdled it will be remedied in freezing. Variation—1 pint cream added 
to cooled custard before freezing. 

ICE CREAM NO 2 (Rich) (Margaret Morrison School Recipes). Yields 12 servings. 

1 quart cream 
1 pint milk 

1 }{ cups karo (white) 
tablespoons vanilla 

These recipes may be used for chocolate, ginger, pistachio or any other ice cream, substituting another flavoring for 
zanilla. 


Mix and freeze 


27 





ORANGE ICE (Margaret Morrison School Recipes). Yield: 6 Servings 

Water, 2 A cups Karo (white), 2 cups Orange juice, 2 yi cups 

Lemon juice, 5 tablespoons 

Boil karo and water 15 to 20 minutes. Add strained fruit juice. Cool. Freeze, using 3 measures of ice to 1 of salt. 
This recipe may be used for pineapple ice, strawberry ice, etc., substituting another fruit juice for orange. 

SHERBET LEMON MILK (“ Food,” Life Extension Institute) 

2 cups milk 1 cup sugar % cup water 

Juice of 2 lemons 

Mix the lemon juice and sugar, add water, and then add milk very slowly. Freeze, using 3 parts of ice to 1 of salt. 

JELLIES 


COFFEE JELLY (“ Food, ” Life Extension Institute) 

2 tablespoons gelatin 1 A cups boiled coffee K cup boiling water 

K cup cold water A cup sugar 


Soak the gelatin in cold water for 15 minutes. Add boiling water and hot coffee, and stir until the gelatin is com¬ 
pletely dissolved. Add sugar. Set in a cold place to become firm. 

PRUNE JELLY (Columbia War Papers) 

Cooked prunes, cut in quarters, Granulated gelatin, 2^ tablespoons Lemon juice, 2 tablespoons 
1 cup Cold water, A, cup Grated lemon rind, A teaspoon 

Prune juice, 2 cups Corn sirup (light), A cup 

Soak gelatin in cold water for 10 minutes. Dissolve in hot prune juice; add sirup, lemon juice, and grated lemon peel. 
Strain. When sirupy add fruit. Stir while becoming firm to prevent prunes from settling. Chill. When thick pour 
into molds which have been dipped into cold water. Chill. Yield: 7 individual molds. 

PIES 

OATMEAL CRUST (Individual Pies) (U. S. Food Administration) 

2 cups finely ground oatmeal 1 teaspoon fat x cup boiling water 

Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the 
mixture. Bake in a hot oven. Fill with apricot marmalade or other thick mixture. If desired spread a meringue on top 
and brown in the oven. 

POTATO PASTRY (Cornell Home Economics Department) 

A cup mashed potato A teaspoon salt A teaspoon baking powder 

cup flour 1 cup fat 

Sift together the dry ingredients, and combine them with the potato. Cut in the fat in the usual way and roll out the 
pastry. This recipe makes enough for a one-crust pie. The crust may be baked before the filling is added. 


QUICK BARLEY FLOUR PASTRY (U. S. Food Administration) 

Barley flour, 1 A cups Salt, 1 teaspoon Fat, 6 tablespoons 

Cold water 


Sift together the flour and salt; work in fat, using fingers or case knife. Moisten to dough with cold water. Toss on 
floured board, pat, and roll out. Fold so as to make 3 layers; turn half way round, pat, and roll out; repeat. Line pie tin. 

28 



RICE AND BARLEY FLOUR PASTRY (U. S. Food Administration) 

Substitute cup rice flour for yi cup barley flour in above recipe. This makes a pastry of lighter color. 

MARLBOROUGH PIE (Emer. Com. Home Economics Association) 

1 cup of apples, stewed and strained 3 eggs 1 A* tablespoons lemon juice 

yi cup of oleomargarine Grated rind of A lemon Few grains salt 

A cup corn sirup A teaspoon vanilla 

Mix the ingredients in order in which they are named. Pour the mixture into a pie tin, lined with any good pie crust. 
Add a rim of pie crust and bake the pie in a moderate oven until the apple mixture is firm. Serve the pie with or without 
cream. 

PUMPKIN PIE (Emer. Com. Home Economics Association) 

2 cups of pumpkin (stewed and 1 teaspoon cinnamon 

strained) 1 teaspoon ginger 

A. cup light molasses 

Mix the pumpkin, molasses, cinnamon, ginger, and salt. Beat the eggs 
mixture. Bake the mixture in one crust, until it is firm. 

PUDDINGS 

APPLE TAPIOCA (U. S. Food Administration) 

Pearl tapioca, % cup Salt, y teaspoon Cinnamon, A teaspoon 

Cold water for soaking Corn sirup (light), 7 tablespoons Lemon juice, 1 tablespoon 

Boiling water, iA cups Raisins, yi cup Grated rind of A lemon 

Medium sized apples, 5 

Soak tapioca 1 hour in cold water to cover. Drain, add boiling water and salt; cook in double boiler until transparent. 
Core and pare apples, and cut in eights. Arrange in a greased baking-pan. To the tapioca add raisin sirup, lemon juice, 
and grated rind. Pour this mixture over the apples, sprinkle with cinnamon, and bake in a moderate oven (36o°-390° F.) 
about 60 minutes. 

Use above recipe for apricot tapioca, peach tapioca, etc., substituting the fruit required for apples. 

CHOCOLATE CORNSTARCH PUDDING (U. S. Food Administration) 

2 cups milk y teaspoon salt 1 square chocolate 

3 tablespoons cornstarch 2 tablespoons sugar A teaspoon vanilla 

2 tablespoons corn sirup 

Melt chocolate over hot water. Scald 1 A cups of milk, add the corn sirup. Mix sugar, salt and cornstarch together, 
add A CU P cold milk to make a smooth mixture; add gradually to the scalded milk, and then add all the liquid to the 
melted chocolate, stirring constantly. Cook 20 minutes in a double boiler, stirring until thickened, add vanilla, pour into 
molds which have been dipped into cold water. Chill. Yield: 4 servings. (Custard cups A full.) 

COCOANUT PUDDING (Columbia War Papers) 

Milk, 1 pint Cocoanut, A CU P Corn sirup (light), A CU P 

Cornstarch, 4 tablespoons Vanilla, A teaspoon 

To the cornstarch add A cup milk (cold) to make a smooth mixture. Scald remainder of milk; add cornstarch mix- 
1 ture and corn sirup, stirring constantly. Add cocoanut and cook in double boiler for 40 minutes. The cooking mixture 
should be stirred until it thickens. When done, add vanilla and pour into molds which have been dipped in cold water. 

: Chill. Yield: 5 servings. 


A teaspoon salt 
2 eggs 

2 cups rich milk 

slightly, and add them and the milk to the 


29 




COTTAGE PUDDING (Columbia War Papers) 

Oleomargarine, j/g cup Vanilla, yi teaspoon 

Corn sirup, 3 tablespoons Milk, yi cup 

Egg, yi Flour, yi cup 


White corn meal, % cup 
Baking powder, 2 teaspoons 
Salt, yi teaspoon 


Cream fat, add sugar, egg, well beaten, and sirup. Mix and sift dry ingredients. Add alternately with milk to 
the first mixture. Bake in a moderate oven (380° F.) for about 25 minutes. Yield: 6 servings. 

DATE PUDDING (Emer. Com. Home Economics Association) 


1 cup graham flour 
yi cup white flour 
yi teaspoon soda 


2 teaspoons baking powder 
2 tablespoons liquid honey 
yi cup milk 


2 tablespoons fat 

Dates (stoned and quartered), 1 cup 
1 egg 


Mix and sift the flours, soda, and baking powder. Mix the egg, honey, and milk. Combine the wet and dry ingre¬ 
dients and add the melted fat and dates. Pour the mixture into greased molds; cover the molds and steam the pudding 
1 yi hours. 


EGGLESS STEAMED PUDDING 
Flour, iyi cups 
Soda, yi teaspoon 
Salt, yi teaspoon 
Cloves, yi teaspoon 


(Columbia War Papers) 

Allspice, yi teaspoon Molasses, yi cup 

Nutmeg, yi teaspoon Milk, yi cup 

Cinnamon, yi teaspoon Raisins (seeded and cut in pieces), 

Hardened vegetable fat, 3 tablespoons 1 cup 


Sift together the flour, soda, salt, and spices; add the raisins. To milk add molasses and melted fat; add liquid mix¬ 
ture gradually to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover 
and steam for about 2 yi hours. Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for 
steamed puddings.) Yield: 11 servings. 


INDIAN PUDDING (Farmers’ Bulletin, 565) 

5 cups milk yi cup molasses 1 teaspoon salt 

yi cup cornmeal 1 teaspoon ginger 

Cook milk and meal in a double boiler 20 minutes; add molasses, salt, and ginger, pour into buttered pudding dish, 
and bake 2 hours in slow oven; serve with cream. This serves 8 people. 

MOLASSES PUDDING WITH FOAMY SAUCE (Emer. Com. Home Ecomomics Association) 

yi cup flour yi cup corn sirup yi teaspoon soda 

yi cup molasses yi cup milk 2 eggs 

yi cup oleomargarine 

Mix the flour, molasses, and corn sirup together. Heat the milk, melt the oleomargarine in it, and add the soda. 
Add these ingredients to the flour mixture. Add the eggs, well beaten, and bake the mixture in a deep, greased tin 
in a moderate oven. 

NORWEGIAN PRUNE PUDDING (Columbia War Papers) 

Prunes, yi pound Sugar, X cup 

Cold water, 2 cups Stick cinnamon, one inch 

Juice of 1 lemon 

Wash prunes and let stand in the cold water a few hours. Boil in this water with the cinnamon until soft. Take 
the pulp from the stones, add the juice of the prunes, boiling water, and sugar. Dilute cornstarch with cold water, 
add to above mixture and cook 5 minutes. Add lemon juice. Pour into a mold, chill and serve with cream. Yield: 
8 servings. 


Boiling water, cups 
Corn starch, yi cup 


30 




PEACH PUDDING (Columbia War Papers) 

Large peaches, 6 Milk, y cup 

Flour, i pint Sugar, y, cup Hardened vegetable fat, 4 tablespoons 

Salt, y 2 teaspoon Baking powder, 4 teaspoons 

Pare the peaches, remove stones, and slice. Sift together the flour, baking powder, and salt; cut in fat. Add 
milk, making soft dough. Pour into greased baking pan. Cover the dough with slices of peaches. Sprinkle with 
the sugar. Bake in a hot oven (460“-500° F.) for 25 minutes to 30 minutes. Serve with fruit sauce, sweetened with 
corn sirup. Yield: 8 Servings, 3x3x2 inches. 

RICE PUDDING (Columbia War Papers) 

Rice, y, cup Corn sirup (light), 2 tablespoons Nutmeg, y teaspoon 

Milk, y cup Raisins, y cup 

Cook the rice in boiling salted water until soft. Pour off water, add milk, sirup, nutmeg, and raisins. Bake in a 
moderate oven (37o°-38o°) for 40 minutes. Yield: 4 servings. 

RICE PUDDING WITH RAISINS (U. S. Food Administration) * 

y cup rice 1 cup milk y teaspoon salt 

y 2 cup raisins 1 y 2 quarts boiling water y* cup sugar 

Stir the rice into the boiling salted water and cook until it is about half done, which will be about fifteen minutes. 
Drain the rice, add the milk, sugar, and raisins, and place in a greased baking dish. Bake in a moderate oven for about 
45 minutes. 

SAGO PUDDING (Columbia War Papers) 

Hot water, 4 cups Sugar, 3 tablespoons 

Lemon, 1 Sago, y 2 cup Salt, teaspoon 

Raisins, y cup Currant jelly, 1 tablespoon 

Put into a saucepan 4 cups hot water, 1 lemon cut in slices and y cup raisins; boil 10 minutes; add sago and boil 15 
minutes or until sago is cooked. Just before it is done add sugar, salt, and jelly. Mold and serve cold with cream 
and sugar. The currant jelly may be omitted. Yield: 10 servings. Cost of recipe: $.135. 

MEAT SUBSTITUTES 


y teaspoon paprika 
y 2 to 1 cup cheese, grated or cut fine 
2 cups cooked hominy 
y cup breadcrumbs 


BAKED HOMINY AND CHEESE (U. S. Food Administration) 

1 tablesooon of oleomargarine or driopings 
1 tablespoon cornstarch or 2 tablespoons flour 
1 cup milk 
1 teaspoon salt 

Make a sauce of the fat, cornstarch, salt, and milk. Add the cheese and paprika to the sauce, arrange the hominy 
in baking dish, and pour the sauce over it. Cover with crumbs and bake 20 minutes in a moderate oven. 

The hominy and cheese may be arranged in layers and the white sauce poured over it if preferred. 

BAKED LIMA BEANS (U. S. Food Administration) 

1 cup dried lima beans 3 tablespoons olive oil or bacon fat y teaspoon salt 

1 pimento 1 small onion 1 teaspoon paprika 

Soak the lima beans in one quart of cold water for several hours or over night. Drain off the water. Put the beans 
in an earthenware dish or covered casserole. Fry the thinly sliced onion and the pimento, cut in small pieces, in the 
oil or fat for 5 minutes. Add them to the beans. Add the salt, the paprika, and enough boiling water to cover the 

beans. Bake the mixture slowly until the beans are soft—about 2 hours. Add more water as it is needed. If the 

beans are cooked in boiling water after soaking in the cold water, they may be baked in 1 hour. 

3i 



i cupful of rice 


BAKED RICE AND CHEESE (Farmers’ Bulletin, 487) 

% pound of cheese grated or cut into small pieces 

Milk as needed 

Cook the rice; put into a buttered baking dish alternate layers of rice and cheese; pour over them enough milk to 
come halfway to the top of the rice; cover with buttered crumbs, and brown. 

If the rice is cooked in milk, either whole or skimmed, and 1 cup of milk is used to pour over it, this dish has as 
much protein as 1 y pounds of beef of average composition, and a much higher fuel value. 

BAKED SALT FISH (U. S. Food Administration) 

2 cups of salt fish (flaked) 1 pint milk 2 eggs 

2 cups cold mashed potatoes 2 to 3 tablespoons of drippings 

Soak the flaked fish in cold water over night or freshen the fish by boiling up several times in fresh water (usually 
3 times is sufficient). Then simmer until tender. Drain off the water. Mix the potatoes with the milk, eggs, fat, and 
seasoning. Add the fish, turn into a greased baking dish and bake one half hour. 

BAKED SPLIT PEAS (“ Food,” Life Extension Institute) 

1 y cups split peas 2 quarts boiling water 

1 quart cold water y s pound bacon 

Look over peas and soak in cold water over night. Drain and cook in boiling water until tender. Drain. Put into 
pan, sprinkle with salt, pepper, and flour and lay thin slices of bacon across the top. Bake for about 40 minutes. 

BEAN LOAF (Columbia War Papers) 

Lima beans, 2 cups Grated onion, 2 tablespoons 

Bread crumbs, dry, 1 cup Bacon, 1 tablespoon 

Peanut butter, 4 tablespoons Dried celery leaves or poultry 

seasoning, 1 tablespoon 

Wash and soak the beans over night, then cook in boiling water till soft (about 45 minutes). Drain, and when cool 
chop coarsely. Add crumbs mixed with seasonings and peanut butter, then add liquid and fat. Put into a greased 
bread pan and bake in a moderate oven 30 minutes. Yield: 8 servings. 

BOSTON ROAST (Farmers’ Bulletin 487) 

1 pound can of kidney beans or y pound of grated cheese Bread crumbs 

equivalent quantity of cooked beans Salt 

Mash the beans or put them through a meat grinder. Add the cheese, and sufficient bread crumbs to make the 
mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with butter and water. 
Serve with tomato sauce. This dish may be flavored with onions, chopped, and cooked in butter and water. 

CHEESE AND SPINACH ROLL (Farmers’ Bulletin 487) 

2 quarts of spinach 1 tablespoon of butter Salt 

1 cupful of grated cheese Bread crumbs 

Cook the spinach in water for 10 minutes. Drain off the water, add the butter, cook until tender, and chop. Add 
the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll, or leave more 
moist, and cook in a b akin g dish. 


Salt, 2 teaspoons 

Pepper, x y teaspoon 

Rice stock or other liquid, 1 cup 


32 




CHEESE CROQUETTES (Farmers’ Bulletin, 487) 

3 tablespoons of butter Yolks of 2 eggs 1 cupful of cheese cut in very small 

% cupful of flour y^ cupful grated cheese pieces 

^3 cupful of milk Salt and pepper 

Make with a white sauce, using the butter, flour, and the milk. Add the unbeaten yolks and stir until well mixed, 
then add the grated cheese. As soon as the cheese melts, remove from the fire, fold in the pieces of cheese, and add 
the seasoning. Spread in a shallow pan and cool. Cut into squares or strips, cover with an egg and crumb mixture, 
and fry in deep fat. 

CHEESE FONDUE (Farmers’ Bulletin, 487) 


Milk (hot) 1 yi cups 


Cheese }zi pound (1% cup grated 

Bread crumbs, 1 cups 

Eggs, 4 

or 1 cup cut in pieces) 

Butter, 1 tablespoon 


Salt, yi teaspoon 


Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten, into this mixture; cut and fold 
the whites of eggs until stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven. Serve at once. 
Yield: 7 servings. 

CHEESE OMELET (Farmers’ Bulletin, 487) 

Yolks of 2 eggs 1 cupful of grated cheese Whites of 4 eggs 

2 tablespoons of hot water Salt and pepper r tablespoon of butter 

Beat the yolks until lemon colored and add the hot water and the seasoning. Beat the whites until they are stiff 
and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture 
very slowly until it is brown on the underside. If possible, cook the top of the omelet in the oven or by means of a 
hot plate held over it. 

CHEESE SOUFFLE (Farmers’ Bulletin, 487) 

2 tablespoonfuls of butter yi cupful of milk scalded 

3 tablespoonfuls of flour yi teaspoonful of salt 

A speck of cayenne 

Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne, and 
cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold 
into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. 
Serve at once. 

The protein of this recipe is equal to that of a half a pound of beef; the fuel value is equal to that of three fourths 
of a pound. 

CHICKEN AND CORNMEAL CROQUETTES (Farmers’ Bulletin, 565) 

1 cup white cornmeal mush 1 egg 

1 cup chopped chicken Few drops onion juice Salt and pepper 

% 

Combine the ingredients and drop by spoonfuls into hot fat. 

White corn meal may be combined very satisfactory with other kinds of cold meat to make croquettes. In general, 
cornmeal croquettes need not be egged and crumbed like ordinary croquettes, for the hardening of the cornmeal on 
the surface of the mixture forms the necessary crust. This serves three people. 

33 


y 4 cupful of grated cheese 
3 eggs 




CORN AND CHEESE SOUFFLE (Farmers’ Bulletin, 487) 

l tablespoon of butter 2 cupfuls of milk 1 cupful of grated cheese 

1 tablespoon of chopped green pepper 1 cupful of chopped corn 3 eggs 

X cupful of flour X teaspoon of salt 

Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese; add the corn, 
cheese, yolks, and seasoning; cut and fold in the whites beaten stiff; turn into a buttered baking dish and bake in 
a moderate oven 30 minutes. 

Made with ski mm ed milk and without butter, this dish has a food value slightly in excess of a pound of beef and 
a pound of potatoes. 

Boiling water 
Flour for dredging 

Mix the meal and salt; pour boiling water over the meal and stir thoroughly, using water enough to make a thick 
paste. Form portions of the paste into flat dumplings about 2 inches in diameter. Have ready a kettle of boiling water 
and drop the dumplings in carefully, cover, and cook 1 hour. These dumplings are often cooked with turnip tops or 
other greens, with or without the addition of a ham bone or a piece of fat pork. Some cooks dredge the dumplings 
with flour before boiling them. This serves 8 people. 

CORN MEAL SCRAPPLE (Columbia War Papers) 

Shin of beef, part bone, 1X lbs. Cold water, 2 quarts Salt, 1 teaspoon 

Onion, 1 medium Corn meal, 1 cup Pepper, X teaspoon 

Cook onion thinly sliced, in beef marrow or suet. Add to water with meat and bone and cook until meat is tender. 
Let cool, skim off fat, and remove bone. To liquid remaining add enough water to make one quart. Add corn meal 
and salt and cook one hour. Turn into a mold, cool, cut in slices, and fry in fat until brown. Serve with gravy or alone. 
Yield: 20 portions. 

COTTAGE CHEESE (Conservation Food Show Recipes) 

Allow thick sour milk to stand undisturbed in a shallow pan on the back of the stove, or with very low heat, where 
it will become lukewarm. It will then slowly separate. When the curd is distinct from the whey, drain out the whey 
through cheesecloth. The only warming necessary is not to allow it to become hot. This toughens the curd. 

Cottage cheese in itself is an appetizing and nutritious dish. It may be served with sweet or sour cream, and a little 
sugar, or chives, chopped onion, caraway seed, or chopped nuts may be mixed with it, or it may be served according 
to the following recipes: 

Pour over cottage cheese any fruit preserves, such as strawberries, figs, or cherries. Serve with bread or crackers. 
If preferred, cottage cheese balls may be served separately and eaten with the preserves. A very attractive dish may 
be made by dropping a bit of jelly into a nest of the cottage cheese. 

Marbles may be made by rolling moist cheese into balls about once inch in diameter and then tossing them about 
with a fork in a saucer of chopped nuts, so that the nuts cover the cheese. Serve on lettuce with mayonnaise or French 
dressing. 

COTTAGE CHEESE AND NUT LOAF OR ROAST (U. S. Food Administration) 

1 cup cottage cheese 1 cup stale bread crumbs X teaspoon pepper 

1 cup nut meats juice of X lemon 2 tablespoons onion 

(use those locally grown) i teaspoon salt 1 tablespoon oleomargarine, meat 

drippings, or vegetable oils 

Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water 
until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into 
a bakine dish, and brown in the oven. 


CORNMEAL DUMPLINGS (Farmers’ Bulletin, 565) 
2 cups corn meal 
iX teaspoons salt 


34 


COTTAGE PIE (Mayor Mitchel’s Food Committee Bulletins) 

i cup chopped meat y 2 teaspoon salt i tablespoon butter 

1 cup hot water or gravy y cup hot milk Few grains celery salt 

2 cups hot mashed potatoes y teaspoon pepper 

Put meat in an earthen dish, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with 
the mashed potato, and spread on top of meat; bake in hot oven until potato is brown. 

CREAMED CHEESE AND EGGS (Farmers’ Bulletin, 487) 

3 hard boiled eggs Speck of cayenne 

1 tablespoon of flour y teaspoon of salt y cupful or 1 ounce grated cheese 

1 cupful of milk 4 slices of toast 

Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop 
the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato sheer or strainer, 
sprinkle over the toast. 

CURRIED BANANAS WITH RICE (Emer. Com. Home Economics Association) 

6 bananas, peeled and scraped 2 tablespoons cornstarch 1 teaspoon Worcestershire sauce 

2 tablespoons butterine or oil y teaspoon salt 1 yi cups milk 

1 tablespoon curry powder 2 cups cooked rice 

Cut the bananas in half—lengthwise. Fry them until they are quite soft, in the butter which has been mixed with 
the curry powder. Put the bananas in a serving dish. To the fat remaining in the pan add the cornstarch, salt, and 
Worcestershire sauce. Mix them thoroughly. Add the milk. Cook the mixture until it is smooth and thick. Add 
a small amount of the sauce to the egg (slightly beaten). Add the egg to the mixture and pour it over the bananas. 
Serve the cooked rice around the bananas. 

GREEN CORN, TOMATO, AND CHEESE (Farmers’ Bulletin, 487) 

1 tablespoon of butter 1 ripe pimento 

2 cups of grated cheese y qup of tomato puree 

y cup of canned or grated fresh 2 egg yolks 

corn 

Into the melted butter stir the cheese until it, too, is melted. Then add the corn and pimento, stir for a moment, and 
add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on 
one side and very lightly rubbed on its untoasted side with the garlic cut in two. Pour the mixture over the untoasted 
side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutri¬ 
tious combination. 

GREEN PEA LOAF (Columbia War Papers) 

Cooked peas rubbed through a Milk, 1 y 2 cups Onion, 1 slice chopped 

sieve, 1 y 2 cups Egg, 1 slightly beaten Salt and pepper to taste 

Bread crumbs, 1 y cups 

Scald the milk , add the onion, bread crumbs, peas, and egg. Season to taste. Bake in a buttered baking 
dish or timbale molds in a moderate oven until firm—about 20 minutes. Beans, mashed carrots, fish, or corn may 
be used instead of peas. Yield: 6 servings. 


1 teaspoon of salt 
y teaspoon of paprika 
1 clove of garlic 
4 slices of bread 


35 


HARICOT OF MUTTON (Farmers’ Bulletin, 391) 

2 tablespoons of chopped onions 2 cups of water, and salt and pepper 

2 tablespoons of butter or drippings *y pounds of lean mutton or lamb cut into 2-inch 

pieces 

Fry the onions in butter, add the meat, and brown; cover with water and cook until the meat is tender. Serve with 
a border of lima beans, seasoned with salt, pepper, butter, and a little chopped parsley. Fresh, canned, dried or 
evaporated lima beans may be used in making this dish. 

LIMA BEANS HOLLANDAISE (Columbia War Papers) 

Dry lima beans, 1 cups Lemon juice, 1 tablespoon Egg yolks, 2 

Crisco, 2 tablespoons Paprika, }4 teaspoon Parsley, 1 tablespoon 

Butterine, 2 tablespoons Bean stock, 1 cup Salt, 1 teaspoon 

Pepper, X teaspoon 

Soak beans, and cook until tender. Add salt while cooking. Cream butter and crisco in double boiler. Add egg 
yolks, chopped parsley, lemon juice, paprika. Beat well, and add bean stock. Add beans, and stir over boiling water 
until sauce thickens. Yield: 6 servings. 

MEAT TURNOVERS (Farmers’ Bulletin, 391) 

Almost any kind of chopped meat may be used in these, and if the quantity on hand is small, may be mixed with 
potato or cooked rice. This filling should be seasoned to taste with salt and pepper, onion, or whatever is relished, 
and laid on pieces of short biscuit dough rolled thin and cut into circles about the size of an ordinary saucer. The edges 
of the dough should be moistened with white of egg, the dough then folded over the meat, and its edges pinched closely 
together. If desired, the tops of the turnovers may be brushed over with yolk of egg before they are placed in the 
oven. About half an hour’s baking in a hot oven is required. Serving with a brown sauce increases the flavor and 
moistens the crust. 

MOCK CHICKEN (Columbia War Papers) 

Cooked beans, 2 cups Butterine, 2 tablespoons Milk, y cup 

Stale bread crumbs, 1 y cups Salt, y, teaspoon 

Press the beans through a fine strainer, add the milk. Arrange alternate layers of bean pulp and buttered crumbs 
in a buttered h a wrin g dish. Cover with crumbs and bake in a moderate oven 45 minutes. Serve with tomato sauce. 
Yield: 6 servings. 

MOCK DUCK (Farmers’ Bulletin, 391) 

This is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions, butter, 
chopped suet, or dripping, salt, pepper, and a little sage, if the flavor is relished. The steak is then rolled around the 
stuffing and tied with a string in several places. If the steak seems tough, the roll is steamed or stewed until tender 
before roasting in the oven until brown. Or it may be cooked in a casserole or other covered dish, in which case a cup¬ 
ful or more of water or soup-stock should be poured over the meat. Mock duck is excellent, served with currant 
or other acid jelly. 

MOCK SAUSAGE (Columbia War Papers) 

Lima beans, dried, y 2 cup Pepper, few grains 

Bread crumbs, y cup Egg, 1 Salt, y, teaspoon 

Butter, 3 tablespoons Sage, y 2 to y teaspoon 

Pick over and wash beans, cover with water, and let soak over night. Drain; cook in boiling salted water until 
tender, about \y 2 hours. Force through a strainer, add remaining ingredients. Shape into form of sausages, roll in 
crumbs, egg, and crumbs again. Saute in fat until brown. It requires about % cup crumbs and y 2 egg for dipping 
sausage. May be garnished with fried apples. 

Yield: y 2 cup dried lima beans yields 1 y 2 cup soaked. Recipe above made 4 large sausages 3 inches diameter 
y inches thick. 

36 


NUT AND CHEESE ROAST (Farmers’ Bulletin, 487) 

i cupful of grated cheese 1 cupful of bread crumbs 

I cupful of chopped English 2 tablespoons of chopped onions 

walnuts 


1 tablespoon butter 
Juice of half a lemon 
Salt and pepper 


i„ Wh Vh Hr °”° n S“ th v bUtter aDd a Uttle water un,U *' is tender - Milt the other ingredients and moisten with water 
m which the onion has been cooked. Pour into a shallow baking dish and brown in the oeen. 


NUT CROQUETTES (Emer. Com. Home Economics Association) 

P^t pecans or English walnuts 1 teaspoon salt 
x pint mashed potato 1 teaspoon onion juice 

Yolks of two eggs 


1 tablespoon chopped parsley 
1 saltspoon pepper 
% nutmeg, grated 


Chop the nuts, add them to the potato with the yolks of the eggs and all the seasoning. Form into cylinders. Beat 
the whites of the eggs with two tablespoons of water until well mixed, not light; roll the croquettes in this, then in bread 
crumbs, fry in hot fat. Serve with nicely seasoned peas. 


NUT LOAF (Mayor Mitchel’s Food Committee Bulletins) 

2 cups soft bread crumbs ^ teaspoon salt 

1 cup milk x egg 

2 cups chopped nuts 


1 teaspoon kitchen bouquet 
% teaspoon pepper 
1 tablespoon butter or bacon fat 


Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter or 
pork fat, and bake one hour. 

Serve hot or cold with tomato sauce. 


PEANUT FONDUE (Columbia War Papers) 

Peanuts, 1 cup (shelled) Milk, 1% cups Salt, itf teaspoons 

Bread crumbs (soft), 1 cup Egg, 1 Cayenne 

Grind peanuts in a meat grinder. Mix all ingredients except the white of the egg. Beat the egg white stiff and fold 
in. Turn into a buttered pudding dish and bake in a moderate oven 30 to 35 minutes. Yield: 6 good servings. 

PIMENTO AND CHEESE ROAST (Farmers’ Bulletin, 487) 

2 cupfuls of cooked lima beans X pound of cream cheese, 3 canned pimentoes chopped 

commercial or homemade Bread crumbs 

Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it’s stiff enough 
to form into a roll. Brown in the oven, basting occasionally with butter and water. 


RABBIT IN CASSEROLE (U. S. Food Administration) 

1 rabbit 1 cup hot water 

Va cup drippings or other fat 2 cups meat stock or thickened 

gravy 


1 tablespoon lemon juice 
Bit of bay leaf 


Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a 
golden brown. Transfer the meat to a casserole with 1 cup of hot water, and cover. Bake in a moderate oven about 
y* hour, then add the stock or gravy, lemon juice, and bay leaf. Continue cooking in the oven about 3 hours. 


37 


RAGOUT OF MUTTON WITH HOMINY BALLS (Farmers’ Bulletin, 487) 

1 yi pounds neck of mutton cut 1 carrot y, teaspoonful pepper 

into small pieces yi can peas 1 bay leaf 

i tablespoonful butter 2 cups hot water Sprig parsley 

1 onion 1 teaspoonful salt 1 clove 

1 tablespoon flour 

Put butter in frying pan. When melted add flour, and brown. Add carrot and onion, cut in dice. Remove vege¬ 
tables and add meat, searing well. To meat and vegetables add hot water and seasonings. Put in a suitable kettle, 
cover, and simmer two hours. Add peas ten minutes before serving in a dish with hominy balls made as follows: 

% cup hominy y teaspoonful salt Onion juice 

1 cup milk y teaspoonful pepper Yolk 1 egg 

Cook hominy and milk in double boiler one hour. Add seasoning and well beaten yolk. Stir well and cool. When 
cold roll into balls. Dip in egg and crumbs and fry in deep fat. Rice may be used in a similar way. (This recipe 
calls for farina, but hominy has been substituted because farina is wheat.) 

RICE FONDUE (Farmers’ Bulletin, 487) 

1 cupful of boiled rice 4 eggs 

2 tablespoon of milk yi teaspoon of salt 

1 cupful of grated cheese 

Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers 
or toast. 

The food value is not far from that of a pound of beef of average composition. 

RICE HASH (Columbia War Papers) 

Dry bread crumbs, 1 cup Rice (uncooked) 2 tablespoons Pepper 

Butterine, 1 tablespoon (cooked) y 2 cup Salt, 1 teaspoon 

Canned tomatoes, 1 y 2 cups Onion, 1 large Chopped parsley, 1 tablespoon 

Cook the rice. Mix tomatoes, crumbs, rice, and parsley. Cut the onion in small pieces and saute with butterine 
until light brown and then add to other mixture. Put mixture in a well-greased frying pan and simmer for 25 minutes 
(or bake in a baking dish 25 minutes in a moderate oven). Yield: 4 to 6 servings. 

RICE LOAF (Columbia War Papers) 

Rice, yi cup Egg yolk, y 2 Pepper, X teaspoon 

Salmon, 1 cup Salt, teaspoon Parsley (chopped), 1 tablespoon 

Bread crumbs (fine), y cup 

Line a slightly buttered bread pan or quart mold with warm steamed rice having walls about one inch thick. Fill 
the center with salmon or other cold boiled fish, mixed with bread crumbs, seasoning, and egg yolk. Cover with rice; 
cover with buttered paper, set into a pan of hot water and bake or steam one hour. Turn on a hot platter, pour eggless 
sauce around it. Yield: 4 to 6 servings. 

SAMP BAKED WITH CHEESE 

y pound of cheese grated or cut into 1 cupful of samp 

small pieces Milk as needed 

Cook the samp; put into a buttered baking dish alternate layers of samp and cheese; pour over them enough milk 
to come halfway to the top of the samp; cover with buttered crumbs and brown. 

If the samp is cooked in milk, either whole or skimmed, and one cup of milk is used to pour over it this dish has as 
much protein as 1^ pounds of beef of average composition, and a much higher fuel value. 

38 


1 teaspoon of some commercial meat, 
sauce or similar flavoring 


SCALLOPED CODFISH AND RICE (Columbia War Papers) 

Rice, y cup Butter, i tablespoon Milk, i cup 

Codfish, i cup Flour, i tablespoon Bread crumbs, 2 tablespoons 

Cook rice in boiling salted water until tender. Soak the codfish over night or put in cold water and bring to the boiling 
point. Drain. Flake codfish. Make white sauce by melting the butter, add flour, stirring until blended, and then add¬ 
ing milk. Stir until thickened. Spread rice and codfish and white sauce in layers in a buttered baking dish. Cover 
with crumbs and bake about 20 minutes in a moderate oven. 

Yield: 4 servings for main dish, 6 servings for side dish. 


SCALLOPED CORN WITH OYSTERS 


Green pepper, y 
Onion, x slice 
Corn oil, 3^ tablespoons 
Flour, y cup 
Oysters, 1 pint 


(Columbia War Papers) 
Cold water, y. cup 
Salt, y teaspoon 
Com pulp, 2 y 2 cups 
Oyster broth, y cup 
Egg yolks, 2 


Cream, 3 tablespoons 
Bread crumbs, x cup 
Melted butter, y cup 
Paprika, }/$ teaspoon 
Pepper, y teaspoon 


Wash and examine each oyster to remove pieces of shell. Strain the liquid through cheesecloth, add oysters, and 
heat to the boiling point. Remove oysters and cut into thirds. To the oysters add canned corn. Remove seeds from 
the pepper; chop the onion and pepper, and cook in com oil until golden brown; add flour and cook together for 5 min¬ 
utes. To the butter and flour mixture add y cup of the oyster broth; cook until thickened. Add beaten egg yolks, to 
which cream has been added. Add com and oysters and seasonings. Put mixture in greased shells; cover with butter 
crumbs. Bake in a moderate oven for about 15 minutes. Yield: 6 servings. 


SCALLOPED ONIONS AND PEANUTS (U. S. Food Administration) 

Cut the onions in quarters; cook them uncovered in boiling, salted water until they are tender. Drain them, and re¬ 
serve the broth for soup. Grease a baking dish and put into it a layer of onions. Sprinkle over this about 3 tablespoons 
of ground peanuts. Add another layer of onions and a layer of peanuts. Pour over the top a medium thick white sauce 
well seasoned, using about 1 cup for each 2 cups of onions and peanuts. Cover the top with buttered crumbs, and brown 
it in the oven (25 or 30 minutes). 

SCALLOPED RICE AND TOMATOES (“Food,” Life Extension Institute) 

H cup rice y cup water y cup tomatoes (canned) 

1 y teaspoons salt 6 cups boiling water 3 tablespoons fat 

Wash rice, and pour slowly into the boiling water to which 1 y teaspoons salt have been added. Boil until the rice is 
about half done, which will be for about 15 minutes. Drain rice, and arrange in alternate layers with tomato, in a greased 
baking dish. Dot over the tomato with bits of fat. Have the top layer of rice. Sprinkle with salt, and add enough water 
(one half cup or more) to come up almost to the top of the rice. Bake in oven for about forty minutes until rice has 
absorbed almost all the liquid. 


SCALLOPED RICE, TOMATOES, AND OYSTERS 

y cup rice 3 tablespoons fat 

1 y teaspoons salt Salt 

y cup water 


5 cups boiling water 
y cups tomatoes (canned) 
1 pint oysters 


Wash and examine each oyster to remove pieces of shell. Strain the liquid through cheesecloth, add oysters, and 
heat to the boiling point. Remove oysters and cut into thirds. Wash rice, and pour slowly into the boiling water to which 
1 cup of the strained oyster liquid and 1 y teaspoons salt has been added. Boil until the rice is about half done, which will 
be about 15 minutes. Drain rice, and arrange in alternate layers with tomato and chopped oysters, in a greased baking 
dish. Dot over the tomato with bits of fat. Have the top layer of rice. Sprinkle with salt, and add enough water (one 
half cup or more) to come up almost to the top of the rice. Bake in oven for about 40 minutes until rice has absorbed 
almost all the liquid. 


39 


SCRAMBLED EGGS WITH CHEESE (Farmers’ Bulletin, 487) 

% pound of cheese grated or cut 8 eggs A pinch of nutmeg 

into small pieces 1 tablespoon of chopped parsley ]/2 teaspoon of salt 

Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly, so that 
the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly 2 pounds of average 
beef. 

SCRAMBLED EGGS WITH CRAB MEAT (The International Cook Book) 

Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt, two saltspoons pepper, and 
briskly beat with fork one minute. Heat two tablespoons melted butter in a frying pan, add quarter of a pound of crab 
meat, season with 2 saltspoons salt, half saltspoon cayenne and saltspoon grated nutmeg, and cook five minutes, stirring 
with fork meanwhile. Drop in the eggs with a tablespoon of sherry and cook rather briskly six minutes, stirring briskly 
once in a while. Transfer to a deep dish and serve. 

TAMALE PIE (U. S. Food Administration) 

2 cups cornmeal 1 onion 

2 teaspoons salt 1 tablespoon fat 

6 cups boiling water 2 cups tomatoes 

1 pound Hamburger steak 

Make a mush by stirring the cornmeal and \]/2 teaspoons salt into boiling water. Cook in a double boiler or over 
water for 45 minutes. Brown the onion in the fat, add the Hamburger Steak and stir until the red color disappears. 
Add the tomato, pepper, and salt. Grease a baking-dish, put in a layer of cornmeal mush, add the seasoned meat, and 
cover with mush. Bake 30 minutes. 

TOMATO RAREBIT (Farmers’ Bulletin, 487) 

2 tablespoons of butter yi cupful of stewed 

2 tablespoons of flour tomatoes 

cupful of milk ]/% teaspoon of soda 

Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. 
Then add cheese, eggs, and seasoning. Serve on toasted whole wheat or Graham bread. 

TURKISH PILAF WITH RAW MEAT (Columbia War Papers) 

Rice, yi cup Water, 1 cup Salt, 2 teaspoons 

Onion, 1 small Tomatoes, 1 cup Paprika, 1 teaspoon 

Lean beef or lamb, yi pound Fat (drippings, bacon, or oil), (2 tbl. 

Fry onion and washed rice in one half the fat until slightly browned. Put into a covered baking dish. Cut meat 
in one-inch pieces (cubes) and brown in remainder of fat. Add to the rice with the seasonings, tomato, and water. 
Cook slowly about i}4 hours until rice and meat are tender; use an earthenware baking dish. Yield: 6 servings. 

TURKISH PILAF WITH COOKED MEAT (Columbia War Papers) 

Rice, 2 cups (cooked) Water, y£ cup Meat, 1 cup cooked pieces 

Onion, 1 small Salt, 1 teaspoon Pepper, yi teaspoon 

Tomatoes, x cup stewed Fat, tablespoons 

Cook yi cup well-washed rice in plenty of boiling salted water. Cut up onion, add tomatoes, seasoning, and meat. 
Put fat into frying pan, add above mixture, and rice and water. Cook one half hour. Yield: 6 servings. 

40 


and strained 1 pound of cheese 

2 eggs, slightly beaten 
Salt, mustard, cayenne pepper 


yi teaspoon cayenne pepper, or 1 
small chopped sweet pepper 
1 teaspoon salt 


WELSH RAREBIT (Farmers’ Bulletin, 487) 

1 tablespoon of butter K cupful of milk % teaspoon each of salt and mustard 

1 teaspoon of cornstarch y pound of cheese, cut into small A speck of cayenne pepper 

pieces 


Cook the cornstarch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it 
is melted. Season and serve on crackers or bread toasted on one side, the rarebit being poured over the untoasted side. 
Food value is that of about three fourths of a pound of beef. 

YELLOW SOY BEAN TIMBALES (Columbia War Papers) 

Soy beans, % cup pulp Butter, 1 tablespoon Pepper 

Egg* 1 Onion juice, 2 drops Cayenne 

Salt, y teaspoon 

Soak beans, cook until soft. Put through a sieve. Add beaten egg to pulp, season, put in buttered molds. Bake in 
moderate oven in a pan of water. Cover with buttered paper while baking. 

SALADS 


APPLE AND CELERY 

yi apple ) 

Celery, 3 stalks V av. h. 160 C. 

Mayonnaise, 1 tablespoon ) 


APPLE AND DATE 


K apple (medium) 

4 dates 
Lettuce 

Mayonnaise, iX tablespoons 


i av. h. 275 C. 


APPLE AND NUT 


Chopped nuts, 2 tablespoons 
% apple (medium) 

Lettuce 

Mayonnaise, 1 y 2 tablespoons 


) 

av. h. 260 C. 


BANANA 

Using y 2 banana—125 C. 

Using 1 banana—225 C. 

Cooked dressing 

BANANA AND MARASCHINO CHERRY 

Add 4 maraschino cherries to banana recipe; av. h. 
165 C. 


CHEESE 

Creamed cheese j 

Lettuce av. h. 175 C. 

French dressing, 1 tablespoon ) 


CHEESE AND NUT 


Creamed cheese 

Chopped English walnuts, xyZ table¬ 
spoons 
Lettuce 

French dressing, 1 tablespoon 


av. h. 255 C. 


CHEESE AND OLIVE 


Creamed cheese 
Chopped olives 
Lettuce 

French dressing, 1 


tablespoon 


i 

I 


av. h. 200 


C. 


CHEESE AND PIMENTOES (Farmers’ Bulletin, 487) 

Stuff canned pimentoes with creamed cheese, cut 
into slices, and serve one or two slices to each person 
on lettuce leaves with French dressing; av. h. 200 C. 


BEET AND EGG 


% cup beets, cubed 
1 egg 

Leaf of lettuce 
Mayonnaise, 1 tablespoon 


i av. h. 200 C. 


CHEESE AND TOMATO 

One medium sized tomato stuffed with Neufchatel 
cheese moistened with French dressing. Serve on 
lettuce leaves with French dressing, av. h. 200 C. 


41 



CRAB AND TOMATO (Boston Cooking School Cook 
Book) 

Remove meat from hard shelled crabs; there should 
be one cup. Add % cup celery, cut in small pieces 
and six small tomatoes peeled, chilled, and cut in 
quarters. Moisten with mayonnaise. Serve on 
lettuce leaves, and garnish with mayonnaise, curled 
celery, and small pieces of tomato. Av. h. 215 C. 


DEVILED EGGS WITH CHEESE (Farmers’Bulletin, 487) 

In making deviled eggs, either to be eaten alone or 
upon lettuce leaves in the form of a salad, a little grated 
cheese may be mixed with the yolks in addition to 
the usual salad dressing and flavoring with which the 
yolks are mixed. Av. h. 125 C. 

EGG AND POTATO 

1 large potato 
6 small leaves lettuce 
Mayonnaise, 2)4 tablespoons 
Y egg 


av. h. 245 C. 


FRUIT 


Grapes 

Oranges 

Bananas 

Walnuts 

Lettuce 

Mayonnaise, 1 tablespoon 


J 

l 

[>- av. h. 150 C. 


GRAPEFRUIT 

yi grapefruit . 

Lettuce ! av. h. 135 C. 

French dressing, 1 tablespoon ' 


INTERLACHEN (International Cook Book) 

One and one half tablespoons of following vege¬ 
tables, diced, and marinaded with 1 teaspoon French 
dressing: pickled beetroot, celery, green apple, peeled 
and seeded cucumber, cold boiled potatoes. Served 
with mayonnaise, 1 tablespoon. Av. h. 185 C. 

MACEDOINE 

One and one half tablespoons of following vege¬ 
tables, cut small and seasoned with salt, pepper, and 
butter: carrots, turnips, string beans, flageolet beans, 
cooked cauliflower. Served with mayonnaise, 1 
tablespoon. Av. h. 185 C. 

OLIVE AND PIMENTO CHEESE (Boston Cooking 
School Cook Book) 

Mash a cream cheese, moisten with cream, and 
season with salt and cayenne. Add six olives finely 
chopped, lettuce finely cut, and Y pimento cut in 
strips. Press in original shape of cheese and let 
stand 2 hours. Cut in slices, separate in pieces, and 
serve on lettuce leaves with mayonnaise dressing. 
Av. h. 250 C. 

ORANGE 

Y orange 

4 maraschino cherries 
Lettuce 

Mayonnaise, 1 tablespoon 

ORANGE AND GRAPE 

Y orange 
8 grapes 
Lettuce 

Mayonnaise, 1 tablespoon 


av. h. 200 C. 


av. h. 200 C. 


GRAPEFRUIT AND CHERRY 

X grapefruit 

Y, cup stoned cherries 

Lettuce 

French dressing, 1 tablespoon 

GRAPEFRUIT AND PEAR 

>4 grapefruit 
1 pear 
Lettuce 

French dressing, 1 tablespoon 


ORANGE AND PEACH 

Y orange 
1 peach 
Lettuce 

French dressing, 1 tablespoon 

ORANGE AND PINEAPPLE 

Y orange 
1 slice pineapple 
Lettuce 

Mayonnaise, 1 tablespoon 


j- av. h. 160 C. 


av. h. 160 C. 


av. h. 185 C. 


j" av. h. 210 C. 


42 


PEAR AND CHEESE 

^ pear >1 

Chopped peanuts, i tablespoon 
i cheese ball [ av. h. 230 C. 

Leaf lettuce 

Mayonnaise, 1 tablespoon J 

PEAR AND NUT 

K pear , 

1 tablespoon chopped nuts f 

Leaf of lettuce ( av ‘ h * r 7 ° C. 

Mayonnaise, 1 tablespoon ' 


POTATO AND CELERY 
1 large potato 

6 small leaves lettuce f 

Kcupcelexy V av. h. 2I5 c. 

Mayonnaise, tablespoons ) 

POTATO AND ONION 

1 large potato \ 

6 small leaves lettuce ( 

1 small onion j av ' h ’ 2I 5 c - 

Mayonnaise, x yy tablespoons J 


PINEAPPLE 

1 slice pineapple I 

Mayoimaise, 1 tablespoon j av * h ' 150 C ’ 

PINEAPPLE AND APPLE 

1 slice pineapple ) 

apple V av. h. 200 C. 

Mayoimaise, 1 tablespoon ) 


SALMON 

K cup canned salmon 
H cup cubed celery 
2 tablespoons chopped walnuts 
Mayonnaise, 1 tablespoon 


j" av. h. 200 C. 


SARDINE AND EGG 


PINEAPPLE AND CELERY 
1 slice pineapple ) 

3 small stalks celery av. h. 160 C. 

Mayonnaise, 1 tablespoon) 

PINEAPPLE AND CHEESE 
1 slice pineapple ) 

1 cheese ball j- av. h. 200 C. 

Mayonnaise, 1 tablespoon) 

PINEAPPLE AND CHERRY 
1 slice pineapple ) 

X cup cherries i av. h. 100 C. 

Mayonnaise, 1 tablespoon) 

PINEAPPLE AND GRAPEFRUIT 
1 slice pineapple ) 

X grapefruit > av. h. 185 C. 

Mayoimaise, 1 tablespoon) 

PINEAPPLE AND PEACH 

1 slice pineapple ) 

x peach V av. h. 185 C. 

Mayonnaise, 1 tablespoon ) 


5 sardines 
2 egg yolks 

1 egg white 

2 lettuce leaves 
Mayoimaise, 1 tablespoon „ 


► av. h. 310 C. 


SHRIMP AND PEA 

% cup shrimp 
yi cup peas 
Lettuce 

Mayonnaise, tablespoons 

SPINACH AND EGG 

yi cup finely chopped spinach 
(buttered) 

yi egg, lettuce, French dressing, 

1 tablespoon 

TOMATO 

1 tomato \ 

Lettuce V av. h. 150 C. 

Mayonnaise, 1 tablespoon) 


av. h. 215 C. 


1 av. h. 215 C. 


PLAIN CHEESE (Farmers’ Bulletin, 487) TOMATO AND ASPARAGUS 

Cut Edam or ordinary American cheese into thin 1 tomato ) 

pieces, scatter them over lettuce leaves, and serve 5 stalks asparagus | av. h. 215 C. 

with French dressing. Av. h. 125 C. Mayonnaise, iyi tablespoons ) 


43 



TOMATO AND CELERY 

i tomato ) 

3 stalks celery > av. h. 200 C. 

Mayonnaise, iy tablespoons ) 

TOMATO AND ONION 

1 tomato ) 

Onion r av. h. 200 C. 

Mayonnaise, i }4 tablespoons ) 

TOMATO JELLY (Boston Cooking School Cook Book) 

To 1 can stewed and strained tomatoes, add 1 
teaspoon each of salt and powdered sugar, and % box 
gelatin which has soaked 15 minutes in ]/ 2 cup of 
cold water. Pour into small cups and chill. Run a 
knife around inside of molds, so that when taken out 
shapes may have a rough surface, suggesting a fresh 
tomato. Place on lettuce leaves and garnish top of 
each with mayonnaise dressing. Av. h. 130 C. 


TOMATOES, STUFFED 
1 tomato 
Celery 

Mayonnaise, 1 y. tablespoons 

VEGETABLE SALAD 
Vegetables in season 
Lettuce V av. h. 185 C. 

Mayonnaise, iy tablespoons) 

VEGETABLE ASPIC (“ Victory Breads,” Helen Rickard) 
One pint of cold water, stock or water in which 
vegetables have been boiled; add 1 slice of onion, a 
bay leaf, celery leaves, or 1 stalk. Bring slowly to a 
boiling point and add 1 teaspoonful beef extract (omit 
if stock is used), juice of half a lemon, salt and cay¬ 
enne, and y. box of gelatin soaked with y 2 cup water 
yi hour. Remove from fire and pour into ring or in¬ 
dividual molds which have been filled % full with 
diced cooked vegetables. The combinations can be 
varied. Mayonnaise. 


av. h. 200 C. 


SAUCES, SIRUPS, ETC. 


A well made sauce adds distinction to even the simplest luncheon or dinner. Many of the meat substitutes are insipid 
without a sauce. Many of the simple desserts included in the menus are greatly improved by a sauce. Cornstarch may 
be used to thicken sauces in place of wheat flour, y cup of cornstarch being equal to 1 cup flour. Vegetable or other fat 
may be substituted for butter. Karo or other sugar substitute may be used instead of sugar or to replace half the sugar 
in the recipe. 


ANCHOVY BUTTER 

2 tablespoonsful butter or hardened vegetable fat. Cream butter. 

APRICOT BUTTER (Columbia War Papers) 

Dried apricots soaked and drained, Ground cocoanut, y cup 
y 2 cup Nuts chopped, y cup 

Orange juice, 2 tablespoons 


Add anchovy to taste. 

\ 

Lemon juice, 2 tablespoons 
Grated lemon rind, y teaspoon 
Grated orange rind, y teaspoon 


Put fruit, cocoanut, and nuts through food chopper; mix well with lemon juice, orange juice, and grated rind. 
Yield: 10 ounces. (Will spread 36 sandwiches.) -» 


BEARNAISE SAUCE 

To y. cup of Hollandaise sauce add y. teaspoon tarragon vinegar and 1 teaspoon finely chopped parsley. 

BROWN SAUCE 

2 tablespoons butter or substitute 3 tablespoons flour or y teaspoon salt 

y slice onion 2X tablespoons cornstarch y teaspoon pepper 

1 cup brown stock 

Cook onion in butter until slightly brown. Remove onion, and stir butter constantly until well browned; add flour 
mixed with seasoning, and brown in the butter. Add stock gradually and let boil 2 minutes. 

44 


BROWN NUT SAUCE (U. S. Food Administration) 

2 tablespoons drippings or vegetable y teaspoon salt iy cups meat or vegetable stock or 

oil Few grains of pepper milk 

2 tablespoons peanut butter i y tablespoons cornstarch 

Brown the fat, add peanut butter, and when well mixed add cornstarch, and continue browning. Pour in the stock 
gradually, stirring constantly. Bring to the boiling point, and add salt and pepper. 

BROWN SUGAR SAUCE 

% cup brown sugar i cup water i teaspoon vinegar 

y tablespoon cornstarch 

CHEESE SAUCE (Home Economics Department of Cornell University) 

i cup thin white sauce i cup cheese Salt and paprika 

i egg yolk 

Add the cheese, grated or cut fine, to the white sauce, and stir until it is melted. Add the egg yolk and the seasoning. 
CHOCOLATE SAUCE (Columbia War Papers) 

Chocolate, i square Corn sirup (light), y 2 cup Oleomargarine, i tablespoon 

Boiling water, y 2 cup Sugar, K cup Vanilla, y 2 teaspoon 

Melt chocolate over hot water, add oleomargarine, and.blend thoroughly. While constantly stirring, add the boiling 
water gradually; add sugar and sirup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm 
over hot water. Yield: iy cups, 7 servings. 

CLEAR SAUCE FOR COTTAGE PUDDING (“ Food,” Life Extension Institute) 

X cup sugar i }4 teaspoons cornstarch y cup boiling water 

1 tablespoon butter or substitute y. teaspoon vanilla 

Mix the sugar and cornstarch, add water gradually, stirring. Boil for five minutes, remove from fire, add butter, 
cool and add vanilla. 

CLEAR SAUCE FOR FRUIT PUDDING (“ Food,” Life Extension Institute) 

y cup sugar % cup boiling water y teaspoon vanilla 

y tablespoon cornstarch 

Mix sugar and cornstarch. Add the boiling water gradually, stirring constantly. Boil for 5 minutes. Remove 
from fire and add vanilla. 

CRANBERRY SAUCE (SUGARLESS) (Conservation Food Show Recipes) 

Cranberries, 1 cup Corn sirup (light), y 2 cup Gelatin, 1 teaspoon 

Water, y cup 

Soften the gelatin by sn akin g in y cup cold water for ten minutes. Add remainder of water to sirup and pour over 
washed cranberries. Cook until the cranberries are soft. Add gelatin, stirring until well dissolved. Pour into molds 
and chill. Yield: 6 servings. 

Nuts, y 2 cup 
Corn sirup (light), 1 cup 

Soak apricots over night in cold water. When soaked add raisins, lemon juice, orange sliced very thin, with slices 
cut in s mall pieces, and corn sirup. Bring to boiling point and simmer for about i l A hours. Add nuts 15 minutes before 
taking from the fire. Yield: iy quarts (9 small glasses). 

45 


DRIED APRICOT CONSERVE (Columbia War Papers) 
Dried apricots, y pound (iM cups) Raisins, 1 cup 
Cold water, 1 pint Juice of 1 lemon 

Whole orange, 1 





EGGLESS SAUCE FOR RICE LOAF (Columbia War Papers) 

Flour, 2 tablespoons Butterine, 2 tablespoons Pepper, K teaspoon 

Salt, y 2 teaspoon Lemon juice, y teaspoon Boiling water, 1 cup 

Melt the butterine; add flour mixed with seasoning; stir until well blended, then gradually add the water and stir 
until the boiling point is reached. Add lemon juice and 1 additional tablespoon butterine. Yield: 6 servings. 

FIGARO SAUCE 

Hollandaise sauce, y cup Tomato puree, 2 tablespoons Few grains cayenne 

Finely chopped parsley, 1 teaspoon 

Make tomato puree by stewing fresh or canned tomatoes, straining them, and cooking until reduced to a thick pulp. 
Add tomato, parsley, and cayenne to Hollandaise sauce. Mix well. 

FOAMY SAUCE (served hot) (Emer. Com. Home Economics Association) 

1 cup corn sirup 1 tablespoon oleomargarine 1 egg 

1 teaspoon vinegar 1 teaspoon vanilla 

Boil the corn sirup, vinegar, and oleomargarine together for 5 minutes. Pour this sirup slowly over the well- 
beaten egg, beating the mixture constantly until all the sirup is added. Serve this sauce hot. 

FRENCH DRESSING (Columbia War Papers) 

Corn oil, 6 tablespoons Vinegar, 1 y tablespoons Pepper, y teaspoon 

Tarragon vinegar, 1 tablespoon Salt, 1 teaspoon Shallot, y 

Paprika, y teaspoon 

Let oil stand for 1 hour over the sliced shallot. Drain, add seasonings, and vinegar. Mix well. Yield: 4 servings. 
FRUIT BUTTER (Columbia War Papers) 

Cooked prunes (drained), y cup Dates, y 2 cup Lemon juice, 1 tablespoon 

Figs, cup Nut meats, y cup Prune juice, 2 tablespoons 

Raisins, y cup Salt, y teaspoon 

Wash fruit; seed dates and raisins; put all fruit and nuts through a food chopper. Add lemon juice, prune juice, and 
salt. Mix well. Yield: 11.7 ounces; 1 cup (spread 36 sandwiches). 

FRUIT AND PEANUT BUTTER (Columbia War Papers) 

Dates, y cup Peanut butter, y cup 

Figs, y cup Lemon juice, 1 y. tablespoons 

v Raisins, y^ cup 

Wash figs, raisins, and dates, and put through food chopper. Add salt, peanut butter, lemon juice, and corn sirup, 
and mix well. Yield: 1 y cups (spread 45 sandwiches). 

HOLLANDAISE SAUCE (Boston Cooking School Cook Book) 

y 2 cup butter substitute 1 tablespoon lemon juice y teaspoon salt 

y. tablespoon vinegar or Yolks 2 eggs Few grains cayenne 

Wash butter substitute, divide in three pieces; put one piece in saucepan with vinegar or lemon juice and egg yolks; 
place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter 
substitute, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too 
long it will separate. If a richer sauce is desired, add y. teaspoon hot water and y 2 tablespoon heavy cream. 

46 


Corn sirup (light), 2 tablespoons 
Salt, y 2 teaspoon 



ITALIAN TOMATO SAUCE (U. S. Food Administration) 

X cup grated or cut carrot 4 tablespoons butter substitute or vege- 

2 teaspoons salt table drippings 

X CU P cu t green peppers 1 tablespoon cornstarch 

Cook vegetables (except tomato) in the fat until tender. Add tomato and salt, cook 5 minutes. Put through the 
strainer, return to fire, add flour mixed with 2 tablespoons cold water, boil 5 minutes. 

LEMON SAUCE (Columbia War Papers) 

Su gar, X cup Cornstarch, 1 tablespoon Lemon juice, 2 tablespoons 

Corn sirup (light), X cup Oleomargarine, 1 tablespoon Grated rind, X lemon 

Boiling water, 1 cup Salt, X teaspoon Nutmeg, X teaspoon 

Mix sugar, salt, and cornstarch. Add water gradually, stirring constantly. Add sirup. Boil 5 minutes; remove 
from fire; add oleomargarine, nutmeg, lemon juice, and grated lemon rind. Yield: 1 X cups sauce; 8 servings (3 table¬ 
spoons each). 


2 cups cooked tomatoes 
X cup finely cut onion 
X cup grated or cut turnip 


MAPLE SAUCE (Emer. Com. Home Economics Association) 

1 cup maple sirup X teaspoon cornstarch 1 tablespoon oleomargarine 

2 teaspoons cold water X teaspoon vanilla 

Boil together for 10 minutes the maple sirup, oleomargarine, and cornstarch diluted in cold water. Remove the 
mixture from the fire and add the vanilla to it. Serve the sauce hot or cold. 

MAYONNAISE (Columbia War Papers) 

Corn oil, X CU P Egg yolk, 1 Salt, X teaspoon 

Lemon juice, 1 tablespoon Mustard, 1 teaspoon Sugar, X teaspoon 

Tarragon vinegar, 1 tablespoon Cayenne, few grains 

Mix dry ingredients; add egg yolk,and when well mixed, X teaspoon vinegar. Add oil gradually, at first drop by drop, 
and stir constantly. As mixture thickens thin with vinegar or lemon juice. Add oil and lemon juice or vinegar alter¬ 
nately until all is used, beating constantly. Yield about X cup. 

MOLASSES SAUCE (Emer. Com. Home Economics Association) 

1 cup molasses 1 teaspoon cold water A few grains of salt 

1 teaspoon vinegar 1 tablespoon oleomargarine Slight grating of nu tm eg 

1 teaspoon cornstarch X teaspoon vanilla 

, 

Boil the molasses and vinegar together for 1 minute. Add the cornstarch, diluted in the cold water. Allow the mixture 
to simmer slowly for 15 minutes. Add the oleomargarine, salt, nutmeg, and vanilla. Serve the sauce hot. 

I 

j MUSHROOM SAUCE 

To one cup of brown sauce add 2 heaping tablespoons canned mushrooms cut in slices or quarters, or 2 heaping table¬ 
spoons fresh mushrooms cut in slices or quarters and sauted in a little butter for 5 minutes before being added to the 
brown sauce. 

i MUSTARD SAUCE 

1 tablespoon butter substitute, melted. Season with mustard, pepper, and salt to taste. 

47 




ORANGE HONEY (Columbia War Papers) 

Corn sirup (light), X cup Water, X cup Orange juice, X CU P 

Sugar, X cup Finely chopped orange peel, X cu p 

Boil together the corn sirup, sugar, water, and orange juice, until sirup spins a thread (230° F.). Add finely chopped 
orange peel from which white portion has been removed. Bring to boiling point. Cool. Yield: 1 cup honey. 


ORANGE MARMALADE 

x large grapefruit 

1 orange 

Granulated sugar or 

1 lemon 


X white karo 


Remove peel from all fruit in quarters (up and down), and slice in thin strips with a sharp knife. Break up the fruit 
and use all except the seeds. Measure fruit, rind, and juice and to this add 3 times as much water as fruit, cup for cup. 
Let stand for 24 hours, then boil 10 minutes. Mix this with equal measure of granulated sugar and let stand another 24 
hours. Boil until proper consistency, about iX hours. Yield: 15 glasses. 

PIMENTO SAUCE (U. S. Food Administration) 

Force canned pimento through a strainer. Add half a cup of this puree to one cup of white sauce. 

PLUM CONSERVE (Columbia War Papers) 

Plums, 1 pound (2 dozen plums) Cold water, X cup Oranges, 2 

Raisins, X pound (1 cup) Nut meats, X pound (X cup) Corn sirup (dark), X cup 

Wash plums; stone and cut into pieces; add seeded raisins and chopped orange pulp and peel, cut very fine, corn sirup 
and water; simmer until it has the consistency of marmalade (about 1 X hours of slow cooking). Add nuts 5 minutes 
before removing from the fire. 

PRUNE BUTTER (Columbia War Papers) 

Prunes, 10 Nut meats, X cup Salt, X teaspoon 

Corn sirup (light), 1 tablespoon Lemon juice, 2 teaspoons 

Soak prunes. Cook slowly. Sweeten with corn sirup just before taking from fire. Remove stones; rub prunes 
through coarse sieve; add lemon juice, salt and chopped nut meats. Yield: X cup, making 15 large, 30 small sandwiches. 

RUSSIAN DRESSING 

1 cup very thick mayonnaise, made with tarragon vinegar, 2 tablespoons chili sauce, 2 tablespoons chopped pimentoes, 

1 teaspoon chopped olives, 1 teaspoon capers, and 1 teaspoon finely chopped parsley. 

SOFT CUSTARD SAUCE 

2 cups milk X cup sugar X teaspoon vanilla 

3 egg yolks 

Heat milk in double boiler. Beat eggs and sugar together until light and creamy. Add the hot milk gradually to the 
beaten egg yolks. Return mixture to double boiler and stir until it begins to thicken. Remove from fire, add vanilla 
and stand aside to cool. , 

TARTARE SAUCE (Columbia War Papers) 

* ' M ■ 

X teaspoon mustard 1 egg yolk X tablespoon chopped pickle 

1 teaspoon powdered sugar X cup corn oil X tablespoon chopped olives 

X teaspoon salt X tablespoon tarragon vinegar X tablespoon chopped parsley 

Dash of cayenne X finely chopped shallot X tablespoon capers 

Mix dry ingredients. Add gradually to egg yolk. Mix well, setting bowl in ice water. Add oil, drop by drop, beating 
with egg beater. As mixture thickens dilute with vinegar; add oil more rapidly. When done fold in chopped parsley, 
pickles, olives, and capers. Keep cool until served. 


48 






TOMATO SAUCE (Columbia War Papers) 

Canned tomatoes, i cup Butterine, 2 tablespoons Salt, X teaspoon 

Onion, 1 slice Flour, 2 tablespoons Pepper, y 8 teaspoon 

. ^° 0k ° ni °* ™ th 10 t0 *5 minutes, rub through a strainer, and add the butter and flour (to which seasonings 

have been added). Cook together. Yield: 1 cup. 6 

WHITE SAUCE (Department of Home Economics, Cornell University) 

{yi tablespoon cornstarch is equal to 1 tablespoon flour as thickening.) 

c , ™ te ^ aUCe iS T * e kasis of cream S0U P S ’ croquettes, souffles, scalloped dishes, and certain desserts, such as corn- 
starch pudding. It is also used with vegetables and in cream toast. A brown sauce may be made by browning the fat 
and the flour before adding the liquid. 6 


THIN SAUCE 

Up to y or 1 tablespoon butter 
Yz or 1 tablespoon flour 
1 cup milk 
Salt 


MEDIUM SAUCE 

Up to 2 tablespoons butter 
to 2 Y tablespoons flour 
1 cup milk 
Salt 


THICK SAUCE 

Up to 3 or 4 tablespoons butter 
3 or 4 tablespoons flour 
1 cup milk 
Salt 


Method i.-IM'K the fat, remove it from the Are, add the flour and the salt, and stir the mixture until it is smooth. 
Add the milk, return the pan to the fire, and stir the sauce until it thickens, or a little longer. The sauce may be kept 
warm in a double boiler until time for using it. In this method nearly as much fat as flour should be used. 

Method 2. Mix the salt, the flour, and enough of the cold milk to make a thick paste. Beat it free from all lumps 
and thin it to the thickness of thin cream. Scald the remainder of the milk, add the fat if fat is to be used, and carefully 
stir into this the flour and milk mixture. Less fat or even none may be used by this method, and a large quantity can be 
made in a shorter time than by method 1. 

Cream Vegetable Soups 


1 cup thick white sauce 1 to 2 cups of water in which Finely minced onion 

Y cup vegetable pulp vegetables were cooked Celery salt 

Salt 

Pepper 

The vegetables are cooked in boiling salted water until tender, rubbed through a strainer, and in most cases used 
with part or all the water in which they have been cooked. 

Left-Over Foods: Left over bits of vegetables, meats, fish, or chicken can be used for cream soups by being 
ground and heated with a little liquid before being strained and added to the white sauce. 

Cheese Soups: Two or three tablespoons of grated cheese may be added to any cream vegetable soup; or a 
cheese soup may be made by using 1 cup of thin white sauce, 3 tablespoons of grated cheese, and 1 egg yolk. 

Scalloped Dishes 


1 cup medium thick white sauce 

2 cups cooked vegetables or fish 

Arrange the sauce and the vegetables or fish in alternate layers in a greased baking dish. Sprinkle buttered crumbs 
over the top, and brown it in a moderate oven (25 to 30 minutes). 

Buttered Crumbs 

1 cup ground stale bread crumbs 

3 tablespoons butter 

Melt the fat, and the crumbs. Remove the pan from the heat, and stir the crumbs thoroughly until all are coated with 
fat. The dry crumbs may be stored indefinitely in a tightly covered, clean jar; they should not be kept long after being 
buttered. 


49 





Souffles 


2 cups thick white sauce 2 eggs Salt 

Beat the yolks and the whites of the eggs separately. Add the yolks and the seasoning to the white sauce, and fold 
in the whites. Turn the mixture into a greased baking dish, set in a pan of hot water, and bake it in a moderate oven 
until it puffs and becomes firm (30 to 40 minutes). 

Cheese Souffles: Add y to 1 cup of grated cheese to the hot white sauce. 

Fish or Vegetable Souffle: Add y 2 to 1 cup of cooked fish or vegetable to the hot white sauce. 

Bread Crumb Souffle: Use x cup of stale crumbs to 2 cups of medium thick white sauce. The bread crumbs 
take the place of part of the flour and give a different texture. 

Sweet Souffle: For a dessert, add to the hot white sauce y cup of maple sirup or honey, or from ^ to 1 cup of 
sweetened fruit pulp, such as prune, apple, or peach. 

SOUPS 

For general recipe for cream soups see White Sauce, page 47. 

CONSOMME (meatless) (Teachers College, Columbia University) 

Part i. 

y 2 cup chopped carrot y. cup chopped onion 1 tablespoon parsley 

y cup chopped celery Y A cup fat (bacon drippings preferable) 

Fry vegetables in fat till brown and tender. 

Part 2. 

Add: 

1 quart tomatoes y bay leaf 

x pint water 1 teaspoon peppercorns 

2 cloves 

Simmer the mixture 1 hour, strain, and serve. Or, cool and remove fat. Clarify with white of egg. Other vegetable 
stocks besides tomato may be used in Part 2, Part 1 taking the place of meat stock. 

JULIENNE SOUP 
To above recipe add: 

y cup turnip cooked in boiling salted water and cut in thin strips 1 y inches long. 
y, cup carrots cooked in like manner and cut in 1 y 2 inch strips. 

2 tablespoons cooked peas 
2 tablespoons string beans 
Heat to boiling point and serve. 

SOUP AND SALAD WAFERS 

BOSTON BROWN BREAD (Columbia War Papers) 

Rye flour, 3 cups Molasses, 1 cup Soda, 2 teaspoons 

Commeal, 3 cups Salt, teaspoon Milk (hot), 2 cups 

Mix and sift rye flour, corn meal, salt, and soda. Mix the hot milk and molasses, add to the dry ingredients. Stir 
well and fill greased molds full. Grease the covers and cover tightly, steam 3 hours. Yield: 5 one-pound baking 
powder tins. 


1 teaspoon salt 
1 teaspoon sugar 


50 



CHEESE RELISH (Farmers’ Bulletin, 487) 

Spread bread which has been toasted or fried in deep fat with grated cheese, or with grated cheese mixed with a little 
mustard, then heat in the oven until the cheese is melted. This may be served with salad, or as a relish to give flavor to 
some dish, such as boiled rice or hominy, which has no very marked flavor. 

CORNMEAL CHEESE STICKS 

Same ingredients as in recipe for Commeal Crisps. After rolling out the dough sprinkle with grated cheese and 
paprika and shape into sticks. 

CORNMEAL CRISPS (U. S. Food Administration) 

yi cup cornmeal 3 tablespoons milk (about) yi teaspoon salt 

% cup wheat flour 1 tablespoon fat 

Sift together the dry ingredients. Cut the fat into the flour, and add sufficient liquid to make a dough that can be 
rolled thin. Cut into diamonds or other shapes. Bake in a quick oven until golden brown. This makes 60 to 65 wafers, 
2 inches x 2 inches. 

STUFFINGS 


BOILED RICE STUFFING 

Parboil sufficient rice to stuff fowl as with bread crumb stuffing. Season with salt and pepper, and stuff fowl. 
HOMINY STUFFING 

Parboiled hominy seasoned with salt and pepper and used as stuffing as in above recipe. 

MASHED POTATO STUFFING (Conservation Food Show Recipes) 

Mashed Potatoes, 3 cups Salt, 1 teaspoon 

Fat, yi cup Sage, yi teaspoon 

Egg, 1 Onion finely chopped, 3 tablespoons 

Milk, X cup 

Brown onion in fat. Add sage, seasonings, mashed potatoes, egg slightly beaten, and milk. Mix well. Use foi 
stuffing fowl, fish or meat roll. 













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